Chocolate Coconut Empanadas Recipe - Allrecipes.com
Chocolate Coconut Empanadas Recipe
  • READY IN ABOUT hrs

Chocolate Coconut Empanadas

Recipe by  

"Cocoa, cinnamon and chile pepper (if you like!) flavor the dough of these dessert empanadas filled with chocolate and coconut."

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Ingredients Edit and Save

Original recipe makes 18 empanadas Change Servings
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Directions

  1. In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, Ghirardelli® Unsweetened Cocoa, cinnamon, salt, and, if desired, ground ancho chile pepper. Beat until combined, scraping bowl occasionally. Beat in egg until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spatula or wooden spoon. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.
  2. For filling, in a small bowl, combine the 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the 1/4 cup coconut.
  3. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or foil; set aside. On a lightly floured surface, roll half of the dough at a time until about 1/8-inch thick.** Using a 3-inch fluted or plain round cookie cutter, cut out dough. Place circles on the prepared baking sheets. Place a heaping teaspoon of the filling in center of each circle. Lightly brush edges of the circles with water. Fold each circle in half; gently press edges to seal. Save dough scraps and re-roll, chilling dough, if needed.
  4. Bake for 8 to 9 minutes or until edges are firm. Transfer cookies to a wire rack; cool.
  5. In a small microwave safe bowl, combine the 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the shortening. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Spoon chocolate mixture into a large self-sealing plastic bag. Snip off corner; drizzle chocolate over empanadas. If desired, sprinkle with toasted coconut. Let stand until chocolate sets. Enjoy immediately or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze undecorated empanadas for up to three months. To serve, thaw; drizzle with chocolate and let stand until firm.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 9 mins
  • READY IN 2 hrs 39 mins

Footnotes

  • *To toast coconut, preheat oven to 350 degrees F. Spread coconut in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and shaking once or twice.
  • **If the dough softens too much to work with at this point, transfer rolled out dough to a parchment or foil lined cookie sheet and chill in the refrigerator for 5 minutes.
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Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 54 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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