Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chocolate mousse filled coconut shortbread cookies. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Chocolate Mousse Filled Coconut Shortbread Cookies is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Chocolate Mousse Filled Coconut Shortbread Cookies is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chocolate mousse filled coconut shortbread cookies using 13 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Chocolate Mousse Filled Coconut Shortbread Cookies:

1. Make ready For Coconut Shortbread Thumbprint Cookies
2. Take 12 ounces unsalted butter, at room temperature (3 sticks)
3. Make ready 1 cup granulated sugar
4. Take 1/2 teaspoon vanilla extract
5. Get 3 1/2 cups all purpose flour
6. Make ready 1/2 teaspoon salt
7. Get 1 large egg beaten with 1 tablesoon water (egg wash)
8. Make ready 7 ounces sweetened flaked coconut
9. Make ready For Milk Chocolate Mousse Fillimg
10. Get 6 ounces good quality milk chocolate, not chips. I used Lindor
11. Prepare Exellence Extra Creamy Milk Chocolate
12. Take 1/2 cup heavy cream
13. Make ready 1/2 teaspoon vanilla extract

Instructions to make Chocolate Mousse Filled Coconut Shortbread Cookies:

1. Start the mousse filling first as it needs to chill before finishing
2. For Milk Chocolate Mousse
3. Have chopped chocolate in a large bowl, heat cream to a simmer in the microwave or on stovetop, stir in vanilla.pour over chocolate, amd let sit one minute then stir smooth. Cool to room temperature then refrigerate until very cold, at least 4 hours. This can be done up to 2 days inbadvance.
5. Make Shortbread Ccookies
6. Preheat the oven to 350. Line baking sheets with parchment ppaper
7. Whisk together in a bowl flour and salt
8. In another large biwl beat butter, sugar and vanilla until light and fluffy
9. Slowly beat in flour until a dough forms. Press it into a mass with your hands
10. Roll into golf size balls
11. Dip in egg wash
12. Roll in coconut lace on prepared pan, with the back of a wooden spoon or your thumb make an indentation in the center of each cookie. Bake 25 to 33 minutes until set. Using the back of a wooden spoon again make sure each cookie has a good sized well in the center after baking. Be gentle so the cookie does notcrack. Cool completely on rack
17. Finish Mousse and fill cookies
18. Beat cold chocolate cream mixture until light and fluffy
19. Fill each cookie center with mousse. The filling n will remain light and fluffy so store eine layer in the refrigerator
21. These cookies freeze reallybwell, just be sure to freeze first in single layers until completely frozsen before storing in freezer bags and thaw in single layers as well.
22. Ready to serve and ENJOY!

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