Delicious coconut treats with a soft hazelnut cream filling… they are so easy to make but will impress on any occasion because they are perfect for an afternoon snack as well as after dinner. Coconut and Nutella cookies are incredibly tasty and fragrant, bake in just a few minutes, then are filled once cooled… try this recipe yourself!
Here are some other tasty suggestions:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 28Pieces
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 218.18 (Kcal)
- Carbohydrates 26.12 (g) of which sugars 16.73 (g)
- Proteins 2.50 (g)
- Fat 12.18 (g) of which saturated 9.08 (g)of which unsaturated 2.76 (g)
- Fibers 0.99 (g)
- Sodium 74.19 (mg)
Indicative values for a portion of 56 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup all-purpose flour
- 1 cup shredded coconut (+ 1 tablespoon for the surface)
- 1/2 cup sugar
- 1 egg (large)
- 1/3 cup butter (softened)
- 1 1/2 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla essence (optional)
- as needed Nutella® (or other hazelnut cream)
Tools
- Baking Sheet
- Parchment Paper
- Stand Mixer or food processor
- Small Pot
- Bowl
Preparation
Place the soft butter pieces and sugar in the stand mixer (or food processor). Mix with the paddle attachment (or blades) until creamy, then add the vanilla, beaten egg, and a pinch of salt.
Mix together, then add the all-purpose flour, coconut, and baking powder. Mix for a few minutes to obtain a smooth, homogeneous dough, slightly softer than traditional shortcrust.
Wrap the dough in cling film and let it rest in the refrigerator for about an hour.
After resting, divide the dough into uniform balls. With these amounts, you should obtain 28-30 balls, each weighing 15-16g.
Roll them in a tray with additional shredded coconut, then place them on a baking sheet covered with parchment paper, spacing them slightly apart. Use two sheets if needed.
Using the handle of a wooden spoon (or another suitably sized object), make a hole in the center of each cookie, without piercing the bottom (1).
Bake the cookies in a static oven at 350°F (340°F if using a fan oven) for 10-12 minutes until they are lightly browned (2).
When ready, remove them immediately from the oven, even if they seem soft… they will firm up as they cool.
If the center hole has closed up a bit during baking, you can press it again with the same object used before, while the cookies are still warm.
Once the treats are cold, fill the cavity with Nutella, using a teaspoon or a piping bag. If the Nutella is too thick, place it in a bowl and warm it in a double boiler for a few minutes.
The coconut and Nutella cookies are ready, delicious and fragrant, perfect for your sweet breaks!
Tips and Notes
Always adjust the time and temperature of baking based on your oven’s characteristics.
You can use classic Nutella, or other hazelnut, chocolate, or pistachio creams.
I recommend baking the cookies while the dough is still cold, so store them in the refrigerator while waiting for the oven to reach temperature (or while the other sheet is baking).
For the dough, you can also use coconut flour. However, it’s preferable to use shredded coconut for the coating.
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