Chocolate Almond Coconut Thumbprints Chocolate Almond Coconut Thumbprints

Chocolate Almond Coconut Thumbprints | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

A buttery coconut filling takes these chocolate cookies into extraordinary territory.

  • Prep time 45 minutes
  • Total time 2 hours


Chocolate Cookies:
Coconut Filling:


Chocolate Cookies: In large bowl, beat butter with sugar until fluffy; beat in egg yolks and vanilla. In separate bowl, whisk together flour, cocoa powder and salt. Stir into butter mixture to form smooth dough, kneading gently if necessary.

Roll by 1 tbsp into balls. Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined rimless baking sheets. Supporting opposing sides of 1 ball with 2 fingers, press opposite index finger into centre to create well 1/2 inch (1 cm) deep and 3/4 inch (2 cm) wide. Pinch together any cracks around edge. Repeat with remaining balls.

Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are golden, about 12 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely.

Coconut Filling: Beat coconut with butter for 1 minute. Beat in icing sugar alternately with cream, making 3 additions of icing sugar and 2 of cream. Spoon or pipe scant 1 tsp of the filling into well of each cookie.

Garnish: Top each cookie with 1 almond.

Makes about 40 cookies.

Nutritional facts per cookie: about

  • Fibre 1 g
  • Sodium 55 mg
  • Sugars 6 g
  • Protein 1 g
  • Calories 112.0
  • Total fat 7 g
  • Potassium 60 mg
  • Cholesterol 24 mg
  • Saturated fat 4 g
  • Total carbohydrate 12 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 5.0
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Baking & Desserts

Chocolate Almond Coconut Thumbprints