The Gourmet Touch: Cookies with a hidden treasure are twice as sweet
by Prudence Hilburn
Special to The Star
Mar 27, 2013 | 2480 views |  0 comments | 6 6 recommendations | email to a friend | print
Whether it’s spring break, a special holiday or after-school snack time, cookies will always rate high with young and old alike.

From time to time, I will experiment with new cookie ideas. A few months ago, a reader of my column asked me if I would work on a chocolate cookie with a coconut filling. I have just recently found time to do so.

This idea reminded me of a cookie that I made several years ago, also the result of a request. These Surprise Brownie Rounds had a peanut butter filling and were such a big hit that I decided to try them with a coconut filling. As I remember, they turned out to be good as well, but for some reason I seem to have misplaced that recipe. So back to the kitchen to see if I can do it again.

More than 40 years ago, I used pie crust mix in an entry for the Pillsbury Bake-Off, and my Peanut Pie Crust Crispies won me a trip to San Diego as a finalist. I have continued to use this product for making all kinds of cookies. They taste like cookies made from scratch, but are so much easier to make. I decided to use the mix for the new coconut-centered version. They turned out great. If you prefer “from scratch” cookie dough, just use a favorite chocolate drop cookie recipe and follow the techniques for forming the “hidden” treasures.

There is no limit to what you can make using this idea. Just look in your pantry and see what you have that would make a good center.

Coconut Fudge Hidden Treasures

Coconut Filling:

1 cup coconut (not fresh or frozen), slightly packed
1/4 cup sweetened condensed milk (not evaporated)


1 box (11 ounces)
pie crust mix
3/4 teaspoon baking soda
1 cup sugar
1/4 cup cocoa (a little more, if you like it dark)
2 eggs

In a small bowl, combine the coconut and sweetened condensed milk. Mix well. Form into small balls about 1/2 inch in diameter. Place on plate and put in freezer. Keep frozen until time to use. Preheat oven to 375 F. In a large bowl, combine all the ingredients for dough. Beat until well mixed. Put a tablespoon (approximately) in the palm of your hand. Make an indentation and drop a coconut ball in the center. Using slightly wet fingers, pull dough over the coconut, forming a peak. Place on an ungreased cookie sheet, spacing cookies about 2 inches apart. These will flatten slightly while baking. Bake for about 15 minutes. Remove from baking sheet immediately and place on rack to cool. Makes about 20 to 24 cookies.

Surprise Brownie Rounds

1/2 cup peanut butter
1/2 cup confectioners’ sugar
1 (11 ounces) box
pie crust mix
3 tablespoons cocoa
1 cup sugar
3/4 teaspoon baking soda
2 eggs

In small bowl, combine peanut butter and confectioners’ sugar. Blend well and then roll into small balls about 1/2 inch in diameter. Place in freezer. Preheat oven to 375 F. In large mixing bowl, combine remaining ingredients. Drop from tablespoon onto ungreased baking sheet, spacing cookies about 2 inches apart. Press a peanut butter ball into center of each chocolate mound. With slightly wet fingers, pull chocolate dough over the peanut butter ball forming a peak. Cookies will look like little teepees. They will flatten slightly during baking. Some might have a little raised mound in center and others might flatten more. Bake for 12 to 15 minutes. Remove from pan immediately and place on rack to cool.

Email Prudence Hilburn at
Comments must be made through Facebook
No personal attacks
No name-calling
No offensive language
Comments must stay on topic
No infringement of copyrighted material

Friends to Follow

Most Recommended
Today's Events

event calendar

post a new event

Sunday, April 20, 2014