German Chocolate Thumbprint Cookie Recipe

Overloaded German Chocolate Thumbprint Cookies
by Jenny at Healthified Mom

Ingredients:

Cookies

  • 1/2 c semisweet chocolate chips
  • 1 T shortening
  • 1/2 c butter, softened
  • 3/4 c sugar
  • 1 egg
  • 1 T strong brewed coffee
  • 1 tsp vanilla extract
  • 2 c all-purpose flour
  • 1 T cocoa
  • 1 tsp baking powder
  • 1/4 tsp salt

Filling

  • 3/4 c flaked coconut, toasted
  • 3/4 c chopped pecans, toasted
  • 1 tsp vanilla extract
  • 5 T sweetened condensed milk

Chocolate Drizzle

  • 1/2 c white chocolate chips
  • 1 T shortening

Directions:

  1. Melt 1/2 cup chocolate chips and 1 tablespoon shortening in the microwave in 20 second intervals, stirring until smooth (do not overcook). Set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, coffee, vanilla, and melted chocolate.
  3. Combine the flour, cocoa, baking powder, and salt. Gradually add the flour mixture to the creamed mixture, stirring between each addition.
  4. Roll into 1-inch balls and place 2 inches apart on greased baking sheet. Using the tip of your thumb, make a deep indentation into the center of each cookie.
  5. Bake at 350 degrees for 6-8 minutes or until firm. Remove to wire rack and cool completely.
  6. For the filling (while cookies are baking), combine the coconut, pecans, and vanilla. Stir in enough sweetened condensed milk to form a still mixture. Fill baked (but cooled) cookies with 1 rounded teaspoon of filling mixture.
  7. Melt 1/2 cup chocolate chips and 1 tablespoon shortening in the microwave in 20 second intervals, stirring until smooth (do not overcook). Drizzle over cookies. Once chocolate has set, store cookies in an air-tight container.

Notes:

  • Make sure you don’t overcook the chocolate mixture. Stir well in between each cook cycle. Once it is completely melted, it’s ready! Instead of the chocolate chip / shortening mixture, you can use candy melts (from Michael’s).
  • Be sure you don’t burn the coconut or pecans while toasting in the oven. They toast quickly and will be ruined if burned.
  • For the chocolate drizzle, you can use white chocolate or milk chocolate. I used white chocolate to make them prettier.

Thanks,  Healthified Mom!

 

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