Irish Cream Chocolate Coconut Cookies

By Master Chef on March 6th, 2019 · In Baked Goods, Confectionery, Cookies, Desserts, DOTD, Glazes and Icings, Herbs and Spices, Regional and Ethnic, Techniques

Irish Cream Chocolate Coconut Cookies are delicious, crunchy, sweet morsels of incredible flavor. Simply marvelous. This recipe was adapted from Pillsbury.

Irish Cream Chocolate Coconut Cookies

Prep time

30 mins

Cook time

10 mins

Total time

40 mins

Author: Epicurus.com Kitchens

Recipe type: Baked Goods

Cuisine: Irish

Serves: 24 cookies

Ingredients

1 - 16 ounce package Pillsbury sugar cookie dough
3 Cups shredded sweetened coconut, divided
1/2 Cup dark cocoa powder
2 egg whites
1/2 Cup chocolate chips
1/4 Cup Irish Cream liqueur
green and white Sixlets (see Notes)

Instructions

Crumble the sugar cookie dough into a large bowl. Add 1 cup coconut and the cocoa powder. Mix until it is completely mixed in and the dough looks like chocolate sugar cookie dough. Roll into 24 balls.
Dip the cookie dough balls one at a time in the egg whites and roll in the remaining coconut. Place on a baking sheet. Use your thumb to create a well in the center of the cookies. Bake at 350 degrees for 10-12 minutes. Let cool on the baking sheet for 1-2 minutes. Gently press the centers down again with the end of a wooden spoon.
Remove to a wire rack to cool completely.
Bring the Irish cream liqueur to a low boil. Remove from the heat and pour in the chocolate chips. Let the mixture sit for 1-2 minutes. Stir until creamy.
Let cool 5 minutes. Spoon into the cookie wells. Let set and top with candies. Store in a sealed container.

Notes

Sixlets are small round candy-coated, chocolate-flavored candy made by Oak Leaf Confections, a Chocolat Frey company based in Toronto, Ontario, Canada. The chocolate centers are made from a mixture of cocoa and carob, giving them a "malted" taste.
You can use green M&M's if you cannot find the Sixlets.

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