How to Prepare Award-winning Chocolate Mousse Filled Coconut Shortbread Cookies

Hey everyone, I hope you are having an incredible day today. Today, we're going to make a special dish, Recipe of Favorite Chocolate Mousse Filled Coconut Shortbread Cookies. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chocolate Mousse Filled Coconut Shortbread Cookies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate Mousse Filled Coconut Shortbread Cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Chocolate Mousse Filled Coconut Shortbread Cookies estimated approx 24 mins.

To begin with this recipe, we must first prepare a few components. You can have Chocolate Mousse Filled Coconut Shortbread Cookies using 13 ingredients and 21 steps. Here is how you can achieve that.

These cookies are tender shortbread thumbprint cookies accented with toasted coconut and filled with a creamy chocolate mousse. All the components come together to provide a crisp outer toasted coconut cookie with the tender buttery shortbread abd a creamy soft chocolate mousse center.

Ingredients and spices that need to be Get to make Chocolate Mousse Filled Coconut Shortbread Cookies:

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

Steps to make 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.
4. 
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
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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
20. 
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.

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