Ingredients

The following ingredients have 4 Servings
  • 16 tablespoons unsalted butter ( (2 sticks), softened to room temperature)
  • 1 cup white granulated sugar
  • 1/4 cup light brown sugar, (lightly packed)
  • 1 large egg
  • 1 large egg yolk
  • 1 and 1/2 teaspoons coconut extract ((find near other baking extracts))
  • 1 teaspoon vanilla extract
  • 2 cups sweetened flaked coconut ((make sure your coconut is fresh and SOFT))
  • 3/4 teaspoon fine sea salt
  • 1 tablespoon cornstarch
  • 2 and 1/4 cups white all-purpose flour, (measured by spooning and leveling (see post))
  • Nutella ((about 1/2 cup depending on how full you fill the thumbprints!))

Instruction

  • In a large bowl, beat together the room temperature butter, white sugar, and brown sugar until light and creamy, about 3-4 minutes.
  • Beat in the egg, egg yolk, coconut extract, and vanilla extract until just combined.
  • Add in the sweetened flaked coconut, sea salt, and cornstarch. Beat to combine. Finally, add in the flour and mix until JUST combined.
  • Lightly pack a one-tablespoon measuring spoon and level it off. This is the exact size of the dough you need! Roll that dough into a ball and place it on a parchment paper-lined tray or plate. Cover and chill for one hour.
  • Preheat the oven to 350 degrees F. Remove from the fridge and place 1 inch apart on a parchment or Silpat-lined tray. Bake for 9-12 minutes or until no longer glossy on top and very lightly browned on the edges. Be careful to not overbake, as you'll lose texture and flavor.
  • Remove from the oven and let cool for 1 minute. Press a 1/4-teaspoon measuring spoon into the center of each cookie. Remove cookies to a cooling rack and let cool completely.
  • Transfer a few tablespoons (at a time) of Nutella into a small plastic bag. Seal the bag and cut off the tip with scissors. "Pipe" the Nutella into the center of each cookie.
  • Enjoy cookies within 1-2 days of making. Store cookies in an airtight container at room temperature.