Saturday, September 5, 2009

Coconut Cookies with Nutella Filling



I wish I could tell you that I made these cookies. I didn't. However, I'm happy to tell you that my daughter did! Ellen wanted to make some cookies last week - all by herself. She didn't want to make the cookies I had been craving - our favorite chocolate chip cookies - she wanted to try something different. I knew she liked coconut and these coconut cookies from Pastry Pal were on my mind. We had all the ingredients on hand and she went to work.
I was hovering a bit at first, but I could tell she was a little irritated with me (I know, it's hard to believe that a 13-year old could get irritated with her mom). I guess I got the hint when she said, "Mom, I don't want any help!" So I left the kitchen. It was hard not to go and peek at what was making the whole house smell so wonderful, but I showed some restraint and when I was finally allowed in the kitchen again, I found these beautiful and delicious cookies! - and even more importantly, not a single burned finger!
The cookies tasted like macaroons, but with a satisfying crunch. They were so good by themselves and even better with a dollop of Nutella between them. As much as I love Nutella, I have never baked with it. I just couldn't imagine anything better than eating it straight from the jar with a spoon or maybe dipping some cashews in it for a bedtime snack (you should try it - the combination is fabulous!) But completely out of laziness and not desiring to do more dishes than necessary (no melting or mixing required), the filling of choice was Nutella and I must say it was genius! My heart is swelling with pride!
Coconut Cookies
1 1/2 cups (190 g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 1/2 stick (168 g) unsalted butter, room temperature
1 1/4 cups (240 6) granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup (80 g) unsweetened shredded coconut
Nutella for filling. if desired

1. Preheat oven to 375 degrees F. Cream butter until smooth.
2. Pour in the sugar and the vanilla extract and beat that in for another 30 seconds.
3. Add eggs one at a time, and allow each one to mix in completely before adding in the next.
4. In a separate bowl, whisk together the flour, baking powder and salt. Then add it to the bowl with butter and sugar.
5. Stir it in and fold in the shredded coconut
6. Scoop tablespoon-sized mounds on to a parchment lined baking sheet. Space them about 2 inches apart since they spread like they mean it.
7. Bake in a preheated 375 degree oven until the edges turn golden, about 10-12 minutes. Let cool. Enjoy as they are or fill with Nutella.

9 comments:

  1. OHHH!!! How exciting!!! I think Cindylou has only made brownies from a box over here!! :( If E. can do it so can we.......gotta try them!!

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  2. Love it! Getting your daughter into the world of baking, yes! Thanks for baking from my site once again. These cookies look PERFECT, and Nutella is a brilliant idea.

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  3. I'm so proud of her! And, I have a HUGE confession to make: I have NEVER tried Nutella...EVER.

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  4. This comment has been removed by a blog administrator.

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  5. Any idea on the calories for these yummy cookies?

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  6. I'm so sorry Anonymous, but I don't count calories! You'd have to sum up the calories in the entire recipe and divide by the number of cookies it makes (which would vary depending on the size you make them). Thanks for stopping by!

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  7. I know you say it depends on scoop size, but given roughly a tablespoon, about how many cookies will this recipe make? Somewhere in the two dozen range? (Cookies alone, not filled, since obviously that would halve the amount!)

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    Replies
    1. I'm sorry that I'm a little late responding...the recipe should make about 50 cookies or 25 sandwiches.

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