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Recipe
Chocolate Coconut Stuffed Cookies with Cardamom
Vegetarian Recipe

Chocolate Coconut Stuffed Cookies with Cardamom

Learn how to make chocolate coconut stuffed cookies with a hint of cardamom. A delicious Indian-inspired dessert that's perfect for tea time or gifting.

45 min 12 servings Medium Vegetarian Indian

Ingredients

Check off items as you gather them
  • 1 cup all-purpose flour
  • ½ cup unsalted butter, softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon cardamom powder
  • ¾ cup desiccated coconut
  • ⅓ cup dark chocolate chips, melted
  • 2 tablespoons condensed milk
  • ¼ teaspoon salt for filling

Method / Preparation

Follow step-by-step instructions
  1. Cream together butter and powdered sugar until light and fluffy, about 2 minutes. Add vanilla extract and mix well.
  2. In a separate bowl, combine flour, cardamom powder, salt, and desiccated coconut. Mix thoroughly.
  3. Add the dry ingredients to the butter mixture and combine until a soft dough forms. Do not overmix.
  4. For the filling, mix melted dark chocolate with condensed milk and a pinch of salt. Let it cool for 5 minutes until thickened but still workable.
  5. Divide the dough into 12 equal portions. Roll each portion into a thin disc about 2 inches in diameter.
  6. Place ½ teaspoon of chocolate-coconut filling in the center of each disc. Fold and seal the edges gently, forming a small ball or pillow shape. Flatten slightly.
  7. Arrange cookies on a parchment-lined baking sheet, spacing them 1 inch apart.
  8. Bake at 350°F (175°C) for 12-15 minutes until the edges are lightly golden but the centers remain soft. Do not overbake.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.
  10. Serve with warm milk, chai, or coffee for a delightful treat.

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