Toasted Coconut Brown Sugar Thumbprint Cookies
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Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12-18
 
Chewy brown sugar cookies rolled in toasted coconut topped with chocolate hazelnut filling.
Ingredients
  • 1 cup of chocolate hazelnut spread
  • 2 cups of sweet coconut shredded
  • 3 eggs room temp
  • 2¼ cups of flour
  • 1½ sticks of unsalted butter softened
  • 1 tsp cornstarch
  • 1 cup of brown sugar
  • ¼ cup of granulated sugar
  • 1 tsp salt
  • 2-3 tsp of Rodelle Vanilla extract
  • ¼ cup of cocoa powder (optional)
Instructions
  1. Preheat the oven to 325 degrees
  2. In a mixture combined the sugars and butter on medium speed for several minutes until very fluffy
  3. Add in 1 egg and the vanilla extract
  4. Add in the flour, cornstarch and salt until just combined
  5. Roll the dough into uniform balls and place on a baking mat or parchment paper in a pan
  6. In a bowl mix the remaining eggs
  7. In another bowl add the coconut
  8. Dip each dough ball into the egg then the coconut
  9. Place on the baking sheet and freeze for 3-5 minutes
  10. Use your finger or a spoon to make an indention in each dough ball
  11. Bake for 8-10 minutes
  12. Just until the coconut starts to toast do not over bake
  13. Let cool then add a spoonful of chocolate hazelnut spread into the indention of each cookie
  14. Sprinkle with cocoa powder
Recipe by Kellie Rice Cakes at http://kelliericecakes.com/toasted-coconut-brown-sugar-thumbprint-cookies/