Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, coconut and hazelnut chocolate cookies. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Coconut and hazelnut chocolate cookies is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Coconut and hazelnut chocolate cookies is something which I have loved my whole life. They are fine and they look fantastic.
Coarse raw sugar gives them a subtle crunch in every bite, but you can replace it with an equal amount of white sugar if needed. These chewy, wholesome hazelnut coconut cookies are made with only good-for-you-ingredients. No processed sugar, no butter, no flour.
To get started with this recipe, we must first prepare a few ingredients. You can cook coconut and hazelnut chocolate cookies using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Coconut and hazelnut chocolate cookies:
- Take 150 g butter
- Get 100 g honey
- Take 75 g self-raising flour
- Prepare 75 g spelt flour
- Prepare 50 g cocoa powder
- Prepare 50 g oats
- Take 25 g dessicated coconut
- Get 25 g hazelnuts
- Prepare Pinch salt
Of course instead of using refined sugar in my dough, I opted to use unrefined coconut sugar, which still contains many nutritious minerals and is all natural. Chocolate Hazelnut Spread (Homemade Nutella) - raw hazelnuts, cocoa powder, coconut oil, milk of choice (he used almond), granulated sweetener of choice, fine grain salt, vanilla extract. Just stir up a simple chocolate syrup and pour it over rolled oats and coconut for quick chocolate cookies you don't need to bake. These are super yummy and super easy!
Steps to make Coconut and hazelnut chocolate cookies:
- Preheat oven to 180C / 160C fan, and gently melt the butter and honey in a saucepan.
- Combine the dry ingredients together, make a well, pour in the melted butter and honey, and bring together to a cookie dough. Chill for 30 mins.
- Roll out dough on a lightly floured surface to about a finger thickness and cut out small rounds.
- Place on a floured baking tray and bake for 10-12 mins or until slightly firm on top with a slight crust. Remove from the oven and allow to cool on the tray for 5 mins to allow them to firm up before transferring to a cooling rack.
The combination of the chocolate, coconut, and oats is wonderful. These chocolate hazelnut thumbprint cookies have chocolate cookie dough rolled in hazelnuts and topped with chocolate hazelnut spread. No, you don't need to chill the cookie dough. That's another reason I love these chocolate hazelnut thumbprint cookies so much! Then these Double Chocolate Cookies with Hazelnuts are the perfect recipe for you.
So that is going to wrap it up with this exceptional food coconut and hazelnut chocolate cookies recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
