Chocolate Coconut Mound Cookies
3 cups flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
1 egg, beaten
3/4 cup sour cream
Powdered sugar, for dusting
Filling:
1 cup flaked coconut
2 cups milk
1 cup sugar
3 tablespoons cornstarch
Sift together flour, cocoa, baking soda and salt; set aside.
Cream together butter, sugar, vanilla, egg and milk. Stir in dry ingredients. Chill dough.
To prepare filling: Combine coconut and milk in a pot over medium heat. Combine cornstarch and sugar; stir into milk. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
Preheat the oven to 375 degrees. Grease cookie sheets.
On a floured surface, roll dough to 1/8 inch thickness. Cut into 2-1/2 inch circles. Place half of the circles 1-1/2 inches apart on the cookie sheets. Spoon 1 teaspoon filling into center of each circle. Top with another circle of dough and press edges to seal.
Bake 8 to 10 minutes. Cool cookies on baking sheet 5 minutes then remove to a wire rack to cool completely. Dust with powdered sugar. Store in a single layer.
Makes 36 cookies.
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