Served at the 2024 Chocolate Wine Trail, Reserve Cellars

Ingredients – for the dough:
4 cups all-purpose flour
¼ cup unsweetened cocoa
1 tsp salt
2 cups powdered sugar
2 cups (4 sticks) unsalted butter softened
4 tsp vanilla

Ingredients – for filling:
2/3 cup undiluted evaporated milk
2/3 cup granulated sugar
2 egg yolks, beaten
1/3 cup butter
1 tsp vanilla
¾ cup chopped pecans
1 ¼ cups shredded coconut

Ingredients – for topping:
½ cup semisweet chocolate chips
2 tbsp water
2 tbsp butter
½ cup sifted powdered sugar


For dough – Sift together flour, cocoa powder and salt. Cream powdered sugar, butter and butter till light and fluffy. Blend flour into butter-sugar mixture. Dough will be stiff. Use your hands to knead the ingredients together if necessary. If not mixed thoroughly parts of dough will be too soft and other parts too dry and crumbly.
Using about 2 teaspoons of dough, form dough into balls. Put dough on ungreased baking sheets: Bake in preheated 350 degree oven for 12 to 14 minutes until slightly browned around edges. Remove baking sheet and immediately cool on rack.

For filling – combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook stirring continuously over medium heat. In about 5 to 8 minutes mixture will be gold in color. Mixture will get thicker as it cools. Remove from heat; add pecans and coconut. Let cool 15 to 20 minutes, then drop a small amount of filling in the impression of each cookie. Let cool.

For topping – combine chocolate morsels, water and butter in a saucepan. Heat, stiffing constantly until smooth. Add sugar and beat until smooth. Drizzle chocolate over cookies.
Store in airtight container or freeze. Makes 6 1/2 dozen cookies

Serve with Reserve Cellars Salute’.

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