Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, coconut and hazelnut chocolate cookies. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Coconut and hazelnut chocolate cookies is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Coconut and hazelnut chocolate cookies is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook coconut and hazelnut chocolate cookies using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Coconut and hazelnut chocolate cookies:
- Take 150 g butter
- Make ready 100 g honey
- Get 75 g self-raising flour
- Make ready 75 g spelt flour
- Get 50 g cocoa powder
- Make ready 50 g oats
- Take 25 g dessicated coconut
- Take 25 g hazelnuts
- Get Pinch salt
Spread over cooled bars, and sprinkle with reserved toasted coconut. Line baking sheets with parchment paper or silicone liners. Sift together the confectioners' sugar, cocoa powder, and salt into a large bowl. The new version will have the classic chocolate cookies that are stuffed with Chocolate Hazelnut creme, so there's even more chocolate this time around.
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.
Cookies can keep at room temperature, in a sealed container or completely covered. Any longer, and they will begin to go incredibly soft. Chocolate hazelnut cookies are best stored in the fridge, as they will keep fresh tasting and last longer. In a large bowl, whisk together flour, cocoa powder, baking powder and salt. The skins should be cracked and a little shiny.
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