Description
Delightful chocolate fudge lamington cookies combine classic Australian treats with rich chocolate flavors. Coconut-covered cookies provide a perfect balance of sweetness and texture for passionate bakers craving a unique dessert experience.
Ingredients
Scale
- 12 tbsps (170 g) unsalted butter, cool room temperature
- 1 cup (220 g) Domino® Light Brown Sugar, packed
- ¼ cup (50 g) Domino® Granulated Sugar
- 1 ½ cups (180 g) all-purpose flour
- ⅔ cup unsweetened Dutch cocoa powder
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsps vanilla extract
- ½ cup hot fudge topping
- 1 tsp fine sea salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1/8 cup unsweetened Dutch cocoa powder
- 4 tbsps water
- 3 tbsps Domino® Granulated Sugar
- 1 tsp vanilla extract
- ¼ tsp sea salt
- ¾ cup desiccated coconut
Instructions
- Fudge Preparation: Deposit hot fudge onto a parchment-lined tray and freeze until solidified, creating a firm filling center.
- Butter Mixture: Whip softened butter with granulated and brown sugars until light and fluffy using an electric mixer for approximately 3 minutes, creating an aerated base.
- Egg Integration: Blend whole egg, additional egg yolk, and vanilla extract into the creamed butter mixture until thoroughly combined and smooth.
- Dough Formation: Gently fold flour, cocoa powder, kosher salt, baking soda, and baking powder into the wet ingredients, forming a consistent dough. Refrigerate for 30 minutes to develop deeper flavors and improve texture.
- Cookie Assembly: Shape chilled dough into circular discs, placing frozen fudge rounds between two cookie layers and carefully sealing the edges to create filled sandwich cookies.
- Chilling Phase: Return assembled cookies to refrigerator for 60 minutes to stabilize structure and enhance flavor melding.
- Chocolate Syrup Creation: Combine cocoa powder, granulated sugar, water, vanilla extract, and salt in a saucepan. Simmer until the mixture develops a glossy, thickened consistency.
- Baking Process: Heat oven to 350°F (177°C) with a parchment-lined baking sheet. Bake cookies for 10-12 minutes, monitoring to prevent excessive browning.
- Final Coating: Immerse baked cookies into prepared chocolate syrup, then generously roll in shredded coconut. Allow cookies to set completely before serving.
Notes
- Freeze Fudge Precisely: Create thin, uniform fudge rounds for even filling distribution, ensuring they freeze completely solid for easy handling.
- Cream Butter Thoroughly: Whip butter and sugars for full 3 minutes to achieve maximum aeration, creating a lighter, more tender cookie texture.
- Chill Dough Strategically: Refrigerate dough twice – first for 30 minutes to develop flavor, then 60 minutes after filling to stabilize structure and prevent spreading during baking.
- Coat Carefully: Dip cookies in chocolate syrup at room temperature for smooth, even coverage, and roll immediately in coconut to ensure maximum adhesion.
- Prep Time: 1 hour 40 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 22
- Calories: 192
- Sugar: 10 g
- Sodium: 145 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg