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

Continue Reading

Chocolate Ganache Cake

chocolate ganache cake

Chocolate ganache cake is one of those desserts you save for a celebration. Layers of moist fudge cake with a hint of espresso, silky chocolate buttercream, and espresso chocolate ganache swirled all over the rest of the cake. Every bite is rich without being overly sweet.

chocolate ganache cake

I first made this cake for my cooking demo at Macon Appliance Mart. The day was so packed and fast paced that I completely forgot to take pictures of the cake once it had been sliced. I can’t believe the demo was already 3 weeks ago! You guys have overwhelmed me with support and love!

viking range kitchen

It is so funny to look back to when LT ( owner of Macon Appliance Mart and my very best friend) and I were 18. We have always had huge dreams and encouraged each other to push ourselves. At the time he was in electronic sales and I was an office manager at a high end boutique. We both knew there were big things in our futures. The best part is I don’t think we have ever been competitive. Just a perfect support system.

viking range kitchen

Fast forward to 30(ish) and he is a business owner with a beautiful wife (aka my new best friend ha!), two little fur babies, and still gives the best advice. While I took a much different path when I moved away from him to Atlanta, GA to become an interior designer and somehow ended up in his footsteps in Electronic Sales. Currently, I am a sales manager sharing my life with Patrick, his two great kids, and our 4 fur children all while building the Kelliericecakes brand.

All the pictures above were taken at the demo in the Macon Appliance Mart Viking Range Kitchen. I feel so blessed to have such an amazing opportunity to do what I love while partnering with my best friend!

Since I forgot to take pictures at the event I decided to recreate this cake with a spooky theme!

chocolate ganache cakechocolate ganache cakechocolate ganache cake

Chocolate Ganache Cake
Author: 
Recipe type: Baking, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Moist chocolate cake with a hint of espresso, silky chocolate buttercream, rich espresso ganache.
Ingredients
  • 1¼ cup of AP flour
  • ¾ cup of high quality cocoa powder ( I used Rodelle Organic Cocoa Powder)
  • 1½ cup of sugar
  • ½ cup of brown sugar
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 2 eggs plus 1 egg yolk
  • 1 tsp of salt
  • ½ cup canola oil
  • 2 cups of boiling water plus 1 pack of instant espresso
  • Buttercream:
  • 1 stick of soft butter
  • ½ cup of cocoa powder
  • 1 tsp of vanilla or chocolate extract
  • ¼ cup of cream
  • 2 cups of powdered sugar
  • Ganache:
  • 4 oz of chopped semi sweet chocolate
  • ½ cup of cream
  • 1 tsp of instant espresso or coffee extract
  • Optional:
  • Sugar cookies, spooky candy, marshmallow, oreos
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray three 6 inch pans or two 8 inch pans to prep
  3. In a large mixing boil add the sugar, eggs, oil, extract.
  4. Mix together the remaining dry ingredients and add in mixing slowly.
  5. Pour in the espresso water very very slowly.
  6. If using a mixer you may need to scrap the bottom and sides to fully incorporate all the dry ingredients.
  7. Batter will be thin.
  8. Bake for 30 minutes or until set.
  9. For the buttercream:
  10. Mix the butter and 1 cup of sugar
  11. Add the extract and cocoa powder
  12. Alternate the remaining sugar and cream until desired consistancy
  13. Should be thicker than whipped cream, but easy to spread
  14. For the ganache:
  15. Pour the espresso, chocolate and cream into a microwave safe bowl and microwave in 30 second intervals until chocolate is smooth.
  16. After the layers have cooled
  17. Level them off with a knife and spread buttercream in between layers
  18. Spread a very thin layer of butter cream over the cake to crumb coat
  19. Leave in the freezer or fridge for 15 minutes to set
  20. Spread cooled ganache over the cake. (important to cool or your cake will melt all over)
  21. For the decorating:
  22. I made a tombstone and men out of sugar cookie dough
  23. I pulsed oreos into a "dirt"
  24. For the marshmallows I melted 2 cups and just pulled pieces with my fingers (warning!!! very messy!!!!)
  25. I used remaining cake pieces for form a grave
  26. Be creative! Or just eat as is!

chocolate ganache cakechocolate ganache cake

Enjoy!!!!! And don’t forget to check out Macon Appliance Mart if you are in the Western North Carolina area!

chocolate ganache cake

 

Continue Reading