Coconut Thumbprint Cookies

My friend goes to Hawaii every year in the spring and she usually brings me back some wonderful treat from the island. This year, she brought me back what is basically a Hawaiian version of Nutella, but a chocolate macadamia nut version rather than a chocolate hazelnut version. I knew that I would be able to make something really great with the spread!

I went looking for recipes, and my primary idea was to make some sort of thumbprint cookie. Although I didn’t like thumbprint cookies when I was a kid, I have made several thumbprint recipes that I do like. I searched for Nutella thumbprints, and came across two recipes. One was a butter cookie, rolled in chopped hazelnuts. The other was a coconut cookie. While the first recipe was more what I was thinking of, macadamias are oily and they don’t chop cleanly. I decided to go with the coconut thumbprints, as I figured coconut is also a flavor I think of when I think of Hawaii.

Ok, I’ll admit that I didn’t read the recipe correctly when I made the cookies. I made the dough, then stuck it in the refrigerator. My first batch didn’t turn off very well, as the dough wasn’t sufficiently chilled. I put the dough balls into the refrigerator to chill for a little while longer and the cookies turned out better. The cookies contain a lot of butter, and they do spread if they aren’t chilled when you bake them. The flavors are a little different than you’d expect, as you think they will be filled with Nutella. You can certainly use Nutella if you don’t have the fancy chocolate macadamia spread.

Coconut Thumbprint Cookies

1 cup butter, room temperature

1 cup sugar

1/4 cup packed brown sugar

1 egg

1 egg yolk

1 teaspoon coconut extract

1 teaspoon vanilla

2 cups sweetened flaked coconut

3/4 teaspoon salt

1 tablespoon cornstarch

2 -1/4 cups flour

About ½ cup chocolate nut spread

In a large mixer bowl, beat the butter, sugar, and brown sugar on medium until smooth. Add the egg, egg yolk, coconut extract and vanilla and beat again on medium to combine. Add the coconut, salt and cornstarch and stir on low to combine. Add the flour and stir on low until just combined.

Shape the dough into 1-inch balls, place the balls on a large dinner plate, and cover with plastic wrap. Refrigerate for at least an hour.

Preheat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Bake for 10-12 minutes, until browned along the edges. Allow the cookies to cool on the baking sheet for a few minutes and then make an indentation in each cookie with your thumb or the end of a wooden spoon. Allow the cookies to cool completely on a wire rack.

Once the cookies are cool, spoon the chocolate nut spread into the indentations. Allow the cookies to set before serving.

Recipe from Chelsea’s Messy Apron