Coconut Thumbprint Cookies are the perfect blend of macaroons and shortbread, filled with Nutella!
author’s note
The Cookies I Bring When I Want To Impress!
I absolutely love coconut macaroons—so much so that I served them alongside mini zucchini breads at my wedding reception.
And then there’s Nutella… I’m totally obsessed. So when you combine the two in a coconut Nutella-filled thumbprint cookie? It’s basically my dream dessert.
And let me tell you, it’s just as amazing as it sounds. Soft, buttery, coconutty, and packed with Nutella—these cookies are pure magic.
They’re the kind of treat you bring to a gathering, and everyone’s immediately asking for the recipe. These cookies truly stand out, so make sure they’re the next fun new dessert you bake!
How To Make Coconut Thumbprint Cookies
- Mix the butter and sugars: Let the butter sit out to soften so it mixes easily!
- Add the egg and flavoring: Don’t overmix—this keeps the dough light!
- Add the dry ingredients: Be sure to spoon and level the flour to avoid using too much.
- Chill the dough: Chilling helps the dough keep its shape while baking!
- Bake and fill: Don’t bake too long—cookies should be lightly brown on the edges and soft in the center.
Quick Tip
Using a measuring spoon works better than your thumb for making perfect divots without spreading. A light touch will hold the Nutella filling just right!
Making These Cookies Nut-Free:
Since Nutella is made with hazelnuts, you can swap it with a chocolate spread (like Cadbury® milk chocolate spread) or make your own filling.
To make your own filling: Combine 3 tbsp unsalted butter and 3/4 cup of your favorite chocolate (dark, milk, or semi-sweet) in a microwave-safe bowl. Microwave in 15-second bursts, stirring in between, until smooth. Use as a Nutella substitute!
Storage
Coconut Thumbprint Cookies Storage
- These cookies are best eaten within 1-2 days. Store in an airtight container at room temp.
- Baked cookies don’t freeze well, but the dough does!
- To Freeze: Drop tablespoon-sized dough balls on a sheet pan and freeze until solid. Transfer to an airtight container and freeze for up to 3 months.
- To Bake: Bake straight from the freezer, adding 1-3 minutes to the time, or thaw in the fridge and bake as usual.
More Delicious Cookies:
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Caramel Stuffed Cookies
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Almond Joy Cookies Recipe
Coconut Thumbprint Cookies
Equipment
- Sheet pan (15" x 10")
- Parchment paper or silicone baking mat
Ingredients
- 16 tablespoons unsalted butter 2 sticks, softened to room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar lightly packed
- 1 large egg
- 1 large egg yolk
- 1-1/2 teaspoons coconut extract find near other baking extracts
- 1 teaspoon vanilla extract
- 2 cups sweetened coconut flakes make sure your coconut is fresh and soft
- 3/4 teaspoon salt
- 1 tablespoon cornstarch
- 2-1/4 cups all-purpose flour measured by spooning and leveling, see post
- Nutella about 1/2 cup depending on how full you fill the thumbprints! See note 1 for nut-free
Instructions
- In a large bowl, beat together the room-temperature butter, granulated 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, 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 1 hour.
- Preheat oven to 350°F. Remove from the fridge and place 1 inch apart on a parchment or silicone-lined sheet pan. 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!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I first tried these at Chelseas’ house and not to be dramatic but they were life changing. The nutella with the coconut is the best combination ever. I have since made them several times and they are always a hit.