Chocolate Coconut Thumbprints From the Kitchen Window column
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Chocolate Coconut Thumbprints

Coconut and dark chocolate are two classically paired flavors. Trinidad’s cocoa is prized on the world market for its fruity, complex taste. Here it makes up the filling in the thumbprint.

The Chocolate Coconut Thumbprints (right) are one variation using the Coconut Sugar Cookie dough; jam can also be used as a filling (left). Jean Paul Vellotti for NPR hide caption

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Jean Paul Vellotti for NPR

The Chocolate Coconut Thumbprints (right) are one variation using the Coconut Sugar Cookie dough; jam can also be used as a filling (left).

Jean Paul Vellotti for NPR

Makes 2 dozen to 3 dozen cookies

1 recipe Coconut Sugar Cookie dough

8 ounces semisweet or other dark chocolate, ideally with high percentage of Trinitario cocoa

Trinidad cocoa beans, chopped into small pieces

Using your thumb or the end of the handle of a wooden spoon, make a small indentation in the center of each cookie. Place about 1/2 teaspoon of the chopped chocolate in the indentation.

Arrange the cookies on cookie sheets lined with parchment paper and bake for 12 to 14 minutes. Remove the cookies from the oven and allow to cool thoroughly.