Chocolate-Coconut Thumbprints

These double-chocolate thumbprints are filled with chocolate ganache and topped with toasted coconut. The ganache will set as it sits, but won't harden completely, so if you're going to pack the cookies up, layer them between pieces of wax paper to prevent them from sticking.

Chocolate-Coconut Thumbprints
Active Time:
30 mins
Cool Time:
2 hrs
Total Time:
2 hrs 30 mins


  • ¾ cup all-purpose flour

  • ½ cup white whole-wheat flour

  • cup unsweetened cocoa powder

  • ½ teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup unsalted butter (1 stick), softened

  • ½ cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • ½ cup heavy cream

  • 4 ounces semisweet chocolate, chopped

  • 3 tablespoons unsweetened shredded coconut, toasted (see Tip)


  1. Whisk together all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Set aside.

  2. Beat butter and sugar together in a large bowl with an electric mixer on high speed until light and fluffy. Add egg and vanilla and beat until smooth. With the mixer on low speed, gradually add the flour mixture, mixing until just combined. Form the dough into a disk, about 1 inch thick, and wrap in plastic wrap. Refrigerate until firm, about 1 hour.

  3. Meanwhile, position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.

  4. Roll the dough into 1-inch balls (about 2 tsp. each) and place on the prepared baking sheets. Make an indentation in each ball with your finger or the end of a wooden spoon. Bake until puffed and slightly firm to the touch, about 10 minutes. Let cool slightly and press the indentation again while the cookies are still soft to make a well for the chocolate. Let the cookies cool on a wire rack while you make the chocolate filling.

  5. Heat cream in a small saucepan over medium heat until steaming (but not bubbling). Reduce heat to low and add chocolate; cook, stirring constantly, until melted. Remove from heat. Spoon a little of the chocolate mixture into the indentation on each cookie. (Depending on the size of the indentations, you may have some chocolate mixture remaining.) Top the chocolate filling with coconut. Let stand at room temperature until the chocolate sets, about 2 hours.


To make ahead: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.

Tip: Toast coconut in a small dry skillet over medium-low heat, stirring often, until golden, about 5 minutes.

Nutrition Facts (per serving)

85 Calories
5g Fat
7g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Serving Size 1 cookie
Calories 85
% Daily Value *
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 1g 2%
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 35mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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