Toasted Coconut Brown Sugar Thumbprint Cookies

christmas cookies

Wowee that was a mouth full! This chewy brown sugar cookies are rolled in coconut then toasted to perfection before filling the middle with chocolate hazelnut spread. These cookies stayed perfectly soft and chewy for several days after baking! I honestly liked them even better the day after baking. They were delicious warm from the oven, but the brown sugar was so much more prominent the following day.

christmas cookies

If you aren’t a fan of coconut you can easily skip it, but I looooooved toasted coconut! Rodelle launched another cookie campaign this year and I am so excited to be a part of it! A lot of the brand ambassadors came together to bring you Cookies By The Dozen ! Check out the link to see all the other cookie recipes!

Cookie with Rodelle

These are easy to package for gift giving! While the center never truly sets you can layer with parchment paper to avoid a mess. I think they look amazing in cookie tins. I used a healthy amount of Rodelle Vanilla Extract and a sprinkle of the Rodelle Organic Cocoa. These cookies remind me of a super soft chocolate chip cookie, minus the chocolate chips!

Cookie with RodelleCookie with Rodelle

 

Toasted Coconut Brown Sugar Thumbprint Cookies
Author: 
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

Cookie with Rodelle

Don’t forget to check out all the other recipes! Happy baking!

Cookie with Rodelle

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Quick and Easy Pancakes Recipe

pancakes

These pancakes are so quick and easy. There are so many recipes on the internet for pancakes. Large and fluffy, thin, mini, buttermilk, blueberry,oatmeal,gluten free. Seriously, the list goes on and on. This recipe is fast and hopefully has all the things you already keep in the kitchen.

After a coconut flour and oats pancake debacle I went searching through the pantry. One stand out different in these pancakes is the brown sugar. I have no idea why I have never used brown sugar before. It gives pancakes such a sweet mellow flavor. You can even skip the maple syrup if you want!

pancakes

Quick and Easy Pancakes Recipe
Recipe type: Breakfast, Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Light airy brown sugar pancakes.
Ingredients
  • 1½ cups of all purpose flour
  • 1 tbsp baking powder
  • 3 tbsp brown sugar
  • ½ tsp salt
  • 1 egg room temp
  • 1 cup of milk
  • 1 tbsp vanilla extract
  • 2 tbsp of melted butter
Instructions
  1. Preheat a frying pan to medium low heat with butter or cooking spray.
  2. Mix together the egg, sugar and vanilla.
  3. Add in the flour, salt, and baking powder.
  4. Mix in the milk ¼ a cup at a time. (The less milk the thicker the pancake)
  5. Add in the butter.
  6. Scoop a spoonful into the pan and cook over medium low heat until bubbles form.
  7. Flip the pancake and cook through (about 1 minute)
  8. Top with butter and syrup!

pancakes

Just imagine those classic thin buttery pancakes with a sweet caramel brown sugar flavor. I know I said you don’t need syrup with these, but I still like to drown mine in melted butter and syrup. This is my new favorite pancake recipe. The texture is light enough that they soak up every little drop of syrup. These also are perfect for freezing! I love taking the extras and putting them in a freezer bag so easy reheating. 30 seconds in the microwave and they are good to go!

 

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