The coconut and Nutella cookies are delicious shortbread cookies made with my coconut shortcrust pastry filled with hazelnut spread. You can fill them with whatever you prefer, but the chocolate and coconut combination is truly fantastic.
Ideal for children’s snacks or an afternoon break with a good tea, they are quick to prepare and stay crunchy for a long time.
The shortcrust pastry I made is light and delicate with a delicious coconut and vanilla flavor, perfect for cookies, tarts, and tartlets, ideal for hosting creams and fresh fruit. When autumn arrives, I start making lots of cookies—they are true comfort food. Try the spitzbuben, delicious Tyrolean shortbread cookies with raspberry jam, or the chocolate cookies with chocolate and coffee—they are so good you’ll finish them in no time!
Do you love soft coconut cookies? I have the recipe for you, they are super easy and not at all like those from the supermarket, which I find chewy and cloying.
Here are more coconut-based recipes:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 20 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 542.29 (Kcal)
- Carbohydrates 62.27 (g) of which sugars 28.93 (g)
- Proteins 7.66 (g)
- Fat 30.48 (g) of which saturated 15.82 (g)of which unsaturated 6.53 (g)
- Fibers 1.77 (g)
- Sodium 82.74 (mg)
Indicative values for a portion of 100 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
- 2 1/8 cups all-purpose flour
- 3/4 cup coconut flour
- 1/2 cup butter
- 1 cup powdered sugar
- 1 egg (medium whole egg about 50g)
- 1 tablespoon egg yolks (1 small egg yolk)
- Half vanilla bean
- 1/4 teaspoon salt
- as needed Nutella® (for the filling)
Tools
- 1 Bowl
- 1 Scale
- Cling film
- 1 Rolling pin
- Parchment paper
- 1 Baking tray
- Cookie cutters
Procedure
Making the shortcrust pastry is really simple. If you want to read all the tips for a perfect pastry, you can find them in my article about coconut shortcrust pastry.
For a finer pastry, blend the coconut flour in a food processor or Thermomix, being careful not to release the oil. Pulse the processor intermittently to obtain a flour.
Put the all-purpose flour in a bowl, mix it with the coconut flour, add the butter and work the two ingredients until you get a sort of sand (many separate crumbs).
Add the powdered sugar, salt, and vanilla bean seeds, mix everything, then add the egg and the yolk, quickly kneading just enough to form a dough. Wrap it in cling film and let it rest in the fridge for 1 hour.
The coconut shortcrust pastry is ready.
After the resting time, take the pastry and roll it out to a thickness of 1/4 inch.
Use a cookie cutter to cut out flowers (or other desired shapes) and place them on a baking sheet lined with parchment paper.
Use a small 2 cm cutter to make small holes in the center of half the cookies.Put the baking sheet in the fridge while the oven preheats (this will prevent them from losing shape during baking).
Bake the cookies in a preheated oven at 340°F for about 10 minutes (they should bake but remain light in color).Remove them from the oven and let them cool before filling.
Once they are completely cool, fill them with Nutella or another filling of your choice.
The coconut and Nutella cookies are ready to be enjoyed.
Tips
Storage
The coconut and Nutella cookies can be stored for a week in a tin box kept in a cool, dry place.
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