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.
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!
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!
Toasted Coconut Brown Sugar Thumbprint Cookies
Recipe Type: Cookies
Author: Kellie Rice
Chewy brown sugar cookies rolled in toasted coconut topped with chocolate hazelnut filling.
1 cup of chocolate hazelnut spread
2 cups of sweet coconut shredded
3 eggs room temp
2 1/4 cups of flour
1 1/2 sticks of unsalted butter softened
1 tsp cornstarch
1 cup of brown sugar
1/4 cup of granulated sugar
1 tsp salt
2-3 tsp of Rodelle Vanilla extract
1/4 cup of cocoa powder (optional)
Preheat the oven to 325 degrees
In a mixture combined the sugars and butter on medium speed for several minutes until very fluffy
Add in 1 egg and the vanilla extract
Add in the flour, cornstarch and salt until just combined
Roll the dough into uniform balls and place on a baking mat or parchment paper in a pan
In a bowl mix the remaining eggs
In another bowl add the coconut
Dip each dough ball into the egg then the coconut
Place on the baking sheet and freeze for 3-5 minutes
Use your finger or a spoon to make an indention in each dough ball
Bake for 8-10 minutes
Just until the coconut starts to toast do not over bake
Let cool then add a spoonful of chocolate hazelnut spread into the indention of each cookie
Sprinkle with cocoa powder
Don’t forget to check out all the other recipes! Happy baking!
There is a little story about this royal icing. I decided I wanted to make little cut out cookies for all my friend’s children this Christmas. I started with my gingerbread recipe then my go to sugar cookies. I tried a chocolate chip shortbread and some chocolate shortbread.
Now the night before I knew I wanted to ice these I made sure I had all my cookies ready to go. All separated into little freezer bags waiting to be iced. I woke up extra early and drove over to Michael’s to pick up a few extra food colorings and a few more piping tips. Who knew the craft store would be poppin at 9am. I stood in line with my handful of items for 30 minutes then drove back home. After setting up my sugars and food coloring I realized something… I forgot to buy meringue powder.
There was no way I was getting back into that line so I started browsing the internet. There are a lot of ways to pasteurize your own eggs so I made a very basic icing recipe, but I heated the eggs over a pot of boiling water to help kill off any bacteria.
If I learned anything this weekend it is definitely to plan ahead when making an iced cut out cookie. There is so much time in drying each layer. A few times I tried to rush and my icing would just melt into another color. Do one batch at a time. Have all your piping bags ready. Icing colored and covered with plastic wrap until you are ready to use it. It takes forever for each layer to dry, but some how they dry so fast when you need to sprinkle. So definitely have all your accents ready to go.
You can see with my gingerbread men there is a slight variance between some of them. I made the icing way to thick my first go and the next morning I made another batch thinning out my flood icing. The hard part is finding that perfect consistency that can make a border then still have enough liquid to very quickly fill the border. Practice and patience are huge here. At one point a was working on the very last color in my icing layers and Patrick watches me and says “hmm it looks so easy in all the videos.” That is so true. All the research I did before trying these out and that is definitely what I took away from it all – it is not easy. Once I got the hang of it I really was on the finally touches. The little red scarves. I had the perfect consistency on that red and the red sugar held it together so nicely.
Patrick and I did go to a friend’s birthday party while all my little cookies were drying. We had a great time and it was really nice to have a reason to dress up a little. By the time we got back all my cookies were dry and ready to be packed away.
Royal Icing For Cut Out Cookies
Recipe Type: Baking, Dessert
Serves: 12 cookies
A royal icing recipe you can make from items you probably already have at home!
3 cups of powdered sugar, with more for thickening up
2 egg whites
1/2 tsp of cream of tartar
3 tbsp of cream
clear vanilla flavor
Create a double boiler by boiling water in a small pot.
Top with a mixing bowl that rests just on top of the pot.
Add the egg whites, vanilla, and 2 cups of sugar to the bowl.
Whisk very quickly until the mix is hot to the touch.
To be EXTRA safe you can heat to 150 degrees, but I just eye balled mine.
Pull off the heat and add 1 tbsp of cream.
You should be able to cut with a butter knife and it takes 10-15 seconds to seal back over.
Use the cream and sugar to thicken and loose the mix.
Add your food color. ( I prefer gel)
Use separate bowls for individual colors and keep the main mix to the side in case you need a thickener.
I used Wilton tips 3 and 4.
Make sure you leave at least 15 minutes dry time between ever color. Best to let cookies dry on the counter over night once complete.
The icing will keep a lot of moisture in the cookie itself.
Get creative with your designs! I found so many ideas on Pinterest and tons of inspiration at the craft store. Happy Holidays!
Tiramisu is one of my all time favorite desserts. It is not too sweet. So light and fluffy. And flavors that are out of this world. Think layers of cocoa, dainty sponge cake dipped in a dark roasted coffee, and whipped mascarpone cream. This dish always makes me think of Christmas. The original recipe calls for wine and coffee liquor, but I was having a game night with children present so I wanted mine to be alcohol free. I may do another version later on with a mint chocolate baileys. Pardon me as I drool all over my keyboard thinking about it…
Starting off the layers I sprinkled a hefty tablespoon of cocoa over the bottom of my dish. This makes it a lot easier to scoop out later on.
Then I dip my lady fingers one at a time into the coffee mixture. Be careful not to completely submerge the cake. Just the bottom should be soaked. Then I layer the bottom of the dish. This part does not have to look perfect. Once everything sits you will never see the difference in the layers.
Then take your marscarpone cream and cover the cakes. Repeat until your dish is full or you run out of cakes! The last layers should be the cream topped with more cocoa powder. You can decorate with chocolate curls or little gingerbread men. Anything festive!
Classic Tiramisu (Non Alcoholic!)
Recipe Type: Dessert
Classic tiramisu minus the alcohol.
2 packs of lady fingers or 1 pound cake
1 cup of cocoa powder
1 pint of heavy whipping cream
8 oz of marscarpone cheese
4 cups of dark roast coffee brewed and cooled
1/2 cup of sugar
Chocolate, sprinkles or cookies for decorating
Whip the cream with the sugar until stiff peaks form.
Fold in the marscarpone (if it does not mix all the way through you can whip together on low)
Sprinkle 1 tbsp of cocoa on the bottom of the dish.
Dip each lady finger in the coffee and line the dish.
Cover with a thin layer of the cream.
Once you get to the last layer of cream decorate the top with remaining cocoa powder.
Cover with plastic wrap and place in the fridge overnight or at least 6 hours before the event.
Stays for 3 days.
Serve in front of a Christmas tree to be extra fancy.