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Mountain Cookies

Dec 19, 2020
Taste of Home Mountain Cookies

Mountain cookies are a holiday favorite in our household! They feature a shortbread base and are topped with a creamy coconut "snow" and a chocolate drizzle to garnish!

I (Courtney) grew up making mountain cookies with my mom who inherited the recipe from her auntie. As a little girl, I'd help my mom layer on the "snow" (ie. cream cheese topping) and drizzle what we called "lava" (ie. the chocolate) on top. Perhaps we should rename them "volcano cookies", though, an erupting volcano doesn't quite have the same holiday vibe about it!

Each stage of the baking process is a relaxing and mindful experience. From delicately rolling the dough into bite size balls to carefully drizzling each cookie with chocolate. Below is an overview of how to make them....


Roll 1 tablespoon of the cookie dough into 1-inch balls. The dough will be a bit crumbly but when it warms in your hand it will hold together. Make an indention in each cookie dough ball using a spatula or your pinky finger. The indentation will make room for the filling or "snow" in step 2!


After the cookies are baked and cooled, spread about 1 teaspoon of the cream cheese mixture on top of each cookie using a knife or spoon.


Fill a resealable bag with the chocolate mixture, cut a small hole in the corner of the bag, and drizzle chocolate over each cookie!


I hope you enjoy making, eating, and sharing these cookies as much as my mom and I do!






  • 1 cup (240g) butter, softened
  • 1 cup (120g) icing sugar
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1/2 teaspoon salt


  • 1/2 package (4 ounces) cream cheese, softened
  • 1 cup (120g) icing sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g)  finely chopped pecans
  • 1/2 cup (40g) sweetened shredded coconut


  • 1/4 cup (60g) semisweet chocolate chips
  • 2 tablespoons (30g) butter
  • 2 tablespoons water
  • 1/2 cup (60g) icing sugar



1. In a large bowl, cream butter and sugar until light and fluffy then beat in vanilla. Combine flour and salt and cream the mixture well.

2. Use a tablespoon measurement to take 1 tablespoon (14g) of the mixture and roll into 1 inch balls. The mixture may be crumbly but when you roll it with your hands it will stick! You'll get around 46-48 cookies.

3. Make a deep indentation in the centre of each cookie and reshape as needed. You can either use the back of a rubber spatula or your pinky finger to do this.

4. Bake at 350° for about 12-14 minutes or until the edges just start to brown or about

5. Let the cookies cool completely before adding the filling.


1. In a large bowl, combine the cream cheese, sugar, flour and vanilla using an electric mixture. Then, stir in the pecans and coconut.

2. Use a knife or spoon to layer about a teaspoon of the mixture onto each cookie


1. In a microwave safe bowl or double boiler, melt the chocolate chips and butter with water; stir until smooth. Then, stir in the sugar.

2. Add the mixture into a small resealable bag and trim a small hole in the corner.

3. Drizzle the chocolate over the cookies!


Our next F4 group program launches January 4th! You can learn more here. In our F4 Formula we teach you how to fuel your body and feed your soul through a variety of foods. Fueling the body means choosing nutrient-dense, whole foods most often. Not because you "should" but because it genuinely feels good and is part of taking care of yourself. Feeding the soul means recognizing how special foods can connect you to the people you love and the holiday traditions you cherish! We find this philosophy creates a balanced, trusting relationship with food while supporting your overall health! Mountain cookies are certainly a soul nourishing treat for Courtney!


Did you try this recipe? Comment below! Snap a photo and tag us on Instagram so we can see your creation!




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