Chocolate Coconut Empanadas

Name: Chocolate Coconut Empanadas
Prep time: 2 h 39 min
Cook time: 2 h 39 min
Total time: 2 h 39 min
Yield: 18
Cuisine: Spanish, European
Ingredients: 180 milliliters Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips; 29 grams Ghirardelli Unsweetened Cocoa; 85 grams cream cheese, softened; 1 large egg; 219 grams all-purpose flour; 1 teaspoons ground cinnamon; 180 grams powdered sugar; 0 teaspoons salt; 1 teaspoon shortening; 21 grams sweetened flaked coconut; 114 grams unsalted butter, softened; 18 servings Water

If you want to add more European recipes to your recipe box, Chocolate Coconut Empanadas might be a recipe you should try. This recipe serves 18. One portion of this dish contains roughly 3g of protein, 11g of fat, and a total of 220 calories. 4 people found this recipe to be flavorful and satisfying. A mixture of ground cinnamon, flour, cream cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a cheap hor d'oeuvre. From preparation to the plate, this recipe takes roughly 2 hours and 39 minutes. Users who liked this recipe also liked Argentine-Style Empanadas, Nutella frangipane empanadas, and Truffle Butter Leeks and Chicken Empanadas.

Instructions

In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds.

Ingredients you will need

Cream Cheese

Butter

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Ancho Chili Pepper

Unsweetened Cocoa Powder

Powdered Sugar

Cinnamon

Dough

All Purpose Flour

Salt

Egg

Equipment you will use

Wooden Spoon

Spatula

Blender

Bowl

For filling, in a small bowl, combine the 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the 1/4 cup coconut.

Ingredients you will need

Bittersweet Chocolate

Baking Pieces

Coconut

Equipment you will use

Bowl

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.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper

Baking Sheet

Cookie Cutter

Aluminum Foil

Oven

Place circles on the prepared baking sheets.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Dough

Water

Roll

Bake for 8 to 9 minutes or until edges are firm.

Equipment you will use

Oven

Transfer cookies to a wire rack; cool.

Ingredients you will need

Equipment you will use

Wire Rack

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.

Ingredients you will need

Bittersweet Chocolate

Baking Pieces

Shortening

Equipment you will use

Microwave

Bowl

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.

Ingredients you will need

Chocolate

Coconut

Equipment you will use

Ziploc Bags

Microwave

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.

Ingredients you will need

Chocolate