Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Coconut Cheesecake Thumbprints
Getting reviews...
- Level: Easy
- Total: 1 hr 45 min (plus cooling)
- Active: 35 min
- Yield: 28 to 30 coconut cheesecake thumbprints
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 122
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 21 mg
- Sodium
- 69 mg
This creamy thumbprint cookie is for all the cheesecake lovers out there! Cream cheese does double duty in this recipe: it's used in the cheesecake filling as well as in the cookie dough, contributing to a soft and tender texture. And the toasted coconut and touch of lime gives these cookies a refreshing tropical twist.
- Level: Easy
- Total: 1 hr 45 min (plus cooling)
- Active: 35 min
- Yield: 28 to 30 coconut cheesecake thumbprints
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 122
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 21 mg
- Sodium
- 69 mg
Ingredients
For the Cookies:
For the Filling:
Directions
- Make the cookies: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, cream cheese, granulated sugar and lime zest in a large bowl with a mixer on medium-high speed until fluffy and smooth, 2 to 3 minutes. Add the egg yolk and both extracts and mix until combined. Reduce the speed to low. Beat in the flour mixture in 2 batches until just combined. Chill until firm, about 1 hour.
- Meanwhile, make the filling: Whisk the cream cheese, sour cream, confectioners’ sugar and both extracts in a medium bowl until smooth (the mixture will be stiff but will loosen as you whisk).
- Position racks in the upper and lower thirds of the oven; preheat to 350˚ F. Line 2 baking sheets with parchment paper. Place the shredded coconut in a small bowl, breaking up any large clumps. Scoop heaping tablespoons of dough about 1 1/2 inches apart onto the baking sheets. Roll each into a ball and dip the top half in the coconut to generously coat. Make a deep indentation in the center of each ball using a 1/2 teaspoon measuring spoon. Fill with the cream cheese filling.
- Bake, rotating and switching the pans halfway through, until the cookies are golden on the bottom and some coconut has browned on top, 14 to 16 minutes. Let cool 2 minutes on the pans, then transfer the cookies to a rack to cool completely.
