Description
Nanaimo Bar Thumbprint Cookies are a delightful twist on the classic Canadian dessert. These bite-sized treats feature a rich, chocolatey, and coconut-infused cookie base with a creamy custard filling, topped with a luscious chocolate drizzle. Perfect for parties and afternoon tea, these cookies combine multiple textures and flavors in every bite.
Ingredients
Scale
Cookie Dough
- 1 cup all-purpose flour
- 1/2 cup graham crumbs
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3/4 cup packed golden sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup shredded coconut (sweetened or unsweetened)
- 1/3 cup finely chopped walnuts or pecans (optional)
Filling
- 1/4 cup butter, softened
- 1 1/4 cups icing sugar
- 2 Tbsp Bird’s Custard Powder
- 2 Tbsp cream, milk or coconut milk (+ more if needed)
- 1/2 tsp vanilla extract (optional)
Drizzle
- 1/2 cup chopped chocolate or chocolate chips
- 1 Tbsp butter or coconut oil
Instructions
- Preheat and prepare dry ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, graham crumbs, cocoa powder, baking powder, and salt until well combined.
- Make the cookie dough: In a large bowl, beat the softened butter and golden sugar for 3-4 minutes until the mixture is fluffy. Beat in the egg and vanilla extract. Using low speed or a spatula, gently fold in the dry ingredients along with the shredded coconut and chopped nuts if using, until evenly mixed.
- Form cookies and create indentations: Roll the dough into walnut-sized balls and place them spaced a couple of inches apart on a parchment-lined baking sheet. Use your thumb or the handle of a wooden spoon to press an indentation into the center of each cookie ball, forming a little well for the filling.
- Bake and cool: Bake the cookies in the preheated oven for approximately 14 minutes, or until they are just set. Once baked, transfer the cookies to a wire rack to cool completely before adding the filling.
- Prepare the custard filling: Beat the softened butter, icing sugar, Bird’s Custard Powder, cream (or milk/coconut milk), and vanilla extract (if using) together until smooth and fluffy. Adjust the consistency by adding a little more cream or icing sugar to achieve a soft, spreadable frosting. Fill a piping bag fitted with a 1/2-inch plain tip or use a zip-lock bag with a corner cut off, then pipe the filling into the indentations of each cooled cookie.
- Melt the chocolate drizzle: In a microwave-safe bowl, melt the chopped chocolate and butter (or coconut oil) in 10-second increments, stirring between each until the mixture is smooth.
- Apply chocolate topping: Dip each filled cookie halfway into the melted chocolate to coat the filling, or alternatively, drizzle the chocolate over the cookies using a fork. Place the cookies back on the baking sheets and allow the chocolate to set completely.
- Serve: Once the chocolate has hardened, your Nanaimo Bar Thumbprint Cookies are ready to serve. Enjoy these rich and indulgent treats with a cup of tea or coffee.
Notes
- Use sweetened or unsweetened shredded coconut based on your preference.
- Walnuts or pecans are optional but add a pleasant crunch and flavor.
- Bird’s Custard Powder gives the frosting an authentic custard flavor; substitute with vanilla pudding mix if unavailable.
- Be sure to cool cookies completely before adding frosting to prevent melting.
- For a dairy-free version, substitute butter with coconut oil or vegan margarine and use coconut milk in the filling.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Keywords: Nanaimo Bars, Thumbprint Cookies, Chocolate Cookies, Custard Filling, Coconut Cookies, Canadian Desserts
