Description
Chocolate Fudge Lamington Cookies blend Australian dessert charm with irresistible cookie magic. Rich chocolate coating and coconut crumbs create a delightful treat that transports you to sweet indulgence with each delectable bite.
Ingredients
Scale
Chocolate Fudge Lamington Cookies
Main Ingredients:
- 12 tablespoons (170 grams) unsalted butter, cool room temperature
- 1 cup (220 grams) Domino® Light Brown Sugar, packed
- ¼ cup (50 grams) Domino® Granulated Sugar
- 1 ½ cups (180 grams) all-purpose flour
- ⅔ cup unsweetened Dutch cocoa powder
Eggs and Flavoring:
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- ½ cup hot fudge topping
Leavening and Seasoning:
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Chocolate Syrup:
- 1/8 cup unsweetened Dutch cocoa powder
- 4 tablespoons water
- 3 tablespoons Domino® Granulated Sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Topping:
- ¾ cup desiccated coconut
Instructions
- Prepare the fudge filling by carefully dropping of hot fudge onto a parchment-lined baking tray, then transfer to the freezer until completely solidified.
- In a large mixing bowl, thoroughly blend softened butter with granulated and brown sugars until the mixture becomes exceptionally airy and voluminous, approximately 3 minutes using an electric mixer.
- Incorporate the whole egg, additional egg yolk, and pure vanilla extract into the creamed butter mixture, mixing until completely integrated.
- Gradually fold in the all-purpose flour, unsweetened cocoa powder, kosher salt, baking soda, and baking powder, creating a uniform dough. Refrigerate the dough for 30 minutes to enhance flavor and texture.
- Portion the chilled dough into portions, gently flatten each into circular discs, and place a frozen fudge round between two cookie discs, carefully sealing the edges.
- Return the filled cookie dough to the refrigerator and chill for an additional 60 minutes to firm up the structure.
- Create the chocolate syrup by whisking together cocoa powder, granulated sugar, water, vanilla extract, and a pinch of salt in a saucepan. Simmer the mixture until it reaches a thickened, glossy consistency.
- Preheat the oven to 350°F (177°C) and prepare a baking sheet with parchment paper.
- Bake the prepared cookies for 10-12 minutes, watching carefully to prevent over-browning.
- Carefully dip each baked cookie into the prepared chocolate syrup, then generously coat with shredded coconut. Allow the cookies to set completely before serving.
Notes
- Freeze chocolate fudge in pre-measured teaspoon portions for precise filling placement inside cookies.
- Chill cookie dough before shaping to prevent spreading and ensure structured, compact cookies.
- Create uniform cookie discs by flattening dough balls for consistent size and even fudge enclosure.
- Rest stuffed cookie dough in refrigerator to solidify structure and enhance flavor melding.
- Simmer chocolate syrup until slightly thickened for perfect coating consistency that adheres smoothly to cookies.
- Allow cookies to set after coconut coating to achieve crisp, clean final texture and presentation.
- Prep Time: 1 hour 40 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 24
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg