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Desserts

Nutella and Coconut Cookies

Nutella and Coconut Cookies are delicious hazelnut shortbread baskets filled with a rich Nutella spread and dusted with shredded coconut. Let's discover this recipe together!
Recipe Nutella and Coconut Cookies
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 15 minutes
  • Servings for Serves 6

Nutella and Coconut Cookies are delightful filled shortbread cookies with a creamy hazelnut spread heart that will win you over from the first bite. Easy and quick to prepare, these Nutella Cookies are the perfect way to end a dinner on a sweet note or to accompany a good coffee, making your break delicious and irresistible.

Made with a crispy and golden Hazelnut Shortbread shell, we decided to fill these indulgent cookies with Nutella and desiccated coconut to give an exotic touch to the treat. If you want to make the recipe even more authentic, you can try making your own Homemade Hazelnut Spread following our recipe: you’ll fall in love with it!

Just a few minutes of baking in the oven using a standard muffin tin, so the cookies maintain their basket shape that will hold the filling: an irresistible contrast between the deliciously fragrant cookie and the creamy Nutella flavored with coconut. A small guilty pleasure that can make any moment of the day special.

We have other delicious Shortbread Cookie recipes you might enjoy, such as Nutella Button Cookies, Hazelnut Shortbread Cookies, Nutella Sandwich Cookies, and the eye-catching S-Shaped Cookies.

Now, let’s gather the ingredients and get our hands dirty: today we’re baking these delicious Nutella and Coconut Cookies together!

Ingredients for Serves 6

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Method

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  1. To prepare the Nutella and Coconut Cookies, first make the hazelnut shortcrust pastry: combine cold butter with sugar in a food processor and turn it on. Then add hazelnut flour, a pinch of salt, and the egg. Finally, add all-purpose flour, baking powder, and vanilla flavoring. Process until you obtain a dough ball, then transfer it onto a work surface and knead briefly to make it uniform. Cover with plastic wrap and let it rest in the refrigerator for half an hour.
  2. After resting, roll out the dough to a thin sheet of about 4-5 mm thickness and cut out cookies using a cookie cutter. Place the dough circles inside a muffin tin, carefully lifting the edges to create a well for the filling. Prick the bottom with a fork and let them rest for another 10-15 minutes in the refrigerator.
  3. Preheat the oven to 180°C (350°F) and fill each cookie with a heaping teaspoon of Nutella, leveling it well. Sprinkle with shredded coconut and bake for about 15 minutes.
  4. When they’re golden brown, remove the Nutella and Coconut Cookies from the oven and let them cool completely before serving! Finally, remember to download our App with exclusive content and fewer ads!
    Nutella Coconut Cookies 1 1

Variations and Alternatives

You can fill these hazelnut shortbread cups with White Chocolate Spread or your favorite jam. Instead of shredded coconut, you can use chopped hazelnuts, crushed pistachios, or make a crumble topping with leftover shortbread dough to add an extra crunchy texture.

Tips

To create pastry cups with raised edges, use a 6.5 cm (2.5 inch) cookie cutter. Using a standard muffin tin will help you achieve an edge of about 5 mm (0.2 inch).

Storage

These Nutella and Coconut Cookies can be stored at room temperature under a cake dome for approximately 4-5 days.

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