16tablespoonsunsalted butter (2 sticks), softened to room temperature
1cupwhite granulated sugar
1/4cuplight brown sugar,lightly packed
1 large egg
1largeegg yolk
1 and 1/2teaspoonscoconut extract(find near other baking extracts)
1teaspoonvanilla extract
2cupssweetened flaked coconut(make sure your coconut is fresh and SOFT)
3/4teaspoonfine sea salt
1tablespooncornstarch
2 and 1/4cupswhite all-purpose flour,measured by spooning and leveling (see post)
Nutella(about 1/2 cup depending on how full you fill the thumbprints!)
Instructions
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.
Notes
Nut-free chocolate filling: Nutella contains hazelnuts. If you'd like to make your own nut-free chocolate filling: Combine 3 tablespoons of unsalted butter with 3/4 cup of chocolate (Use your favorite--dark, milk, or semi-sweet; I like milk chocolate best!) in a microwave-safe bowl. Microwave mixture in bursts of 15 seconds, stirring in between each burst for 10 seconds until melted and smooth. Use this in place of the Nutella!