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Chocolate Fudge Lamington Cookies

Inspired by classic lamington bars, these chocolate lamington cookies feature a chewy chocolate cookie base stuffed with a fudge filling, dunked in chocolate glaze, and rolled in desiccated coconut.

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Ingredients

Chocolate Cookie Dough

  • 12 tbsp, 168 grams Unsalted butter

  • 1 cup, 200 grams Domino® Light Brown Sugar
  • 1/4 cup, 50 grams Domino® Granulated Sugar
  • 1 Egg
  • 1 Egg yolk
  • 1 tsp Vanilla extract
  • 1 1/2 cups, 190 grams All-purpose flour
  • 2/3 cup, 66 grams Unsweetened Dutch cocoa powder
  • 1 tsp Fine sea salt
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/2 cup Hot fudge topping

Chocolate Sauce

  • 1/8 cup, 14 grams Unsweetened Dutch cocoa powder

  • 4 tbsp Water
  • 3 tbsp, 45 grams Domino® Granulated Sugar
  • 1 tsp Vanilla extract
  • 1/4 tsp Fine sea salt
  • 3/4 cup Desiccated coconut

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Instructions
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Prep Time: 2 hours / Cook Time: 10-11 minutes / Yields: 15-17 large cookies or 26 small cookies

Step 1

Place a piece of parchment paper on a plate. Scoop 1 teaspoon portions of the hot fudge onto the plate (25 dollops total). Freeze until firm before using.

Step 2

Cream the butter, light brown sugar, and granulated sugar together for 3 minutes until light and fluffy.

Step 3

Mix in the egg, egg yolk, and vanilla extract until just combined.

Step 4

Mix in the flour, cocoa powder, salt, baking soda, and baking powder until just combined.

Step 5

 Cover the bowl and chill the dough in the fridge for 30 minutes.

Step 6

Scoop the cookie dough into 1 tbsp balls (about 50 dough balls). Flatten each dough ball into a disc and place them onto a parchment-lined baking sheet. Place one of the frozen fudge rounds onto the center of one disc and sandwich it with another. Roll the cookie dough balls between your palms then place them on the baking tray. Cover the tray with plastic wrap and chill in the fridge for another 60 minutes.

Step 7

Whisk together the cocoa powder, sugar, water, vanilla extract, and salt in a pot. Bring to a boil over medium heat. Once boiling, reduce the heat and simmer for 3 minutes, stirring constantly, until the syrup has thickened. Transfer it to a bowl, cover it loosely with plastic wrap, and set it aside until ready to use.

Step 8

After chilling, preheat the oven to 350 F/180 C. Bake the cookies spaced 2 inches apart until the cookies are set around the edges, about 10-12 minutes. Let the baking tray cool on a wire rack.

Step 9

Once completely cool, dip half of the top of the cookies (or the whole top) in the chocolate sauce then place them on a wire cooling rack. Let the syrup set for 5 minutes, then sprinkle with desiccated coconut. Enjoy!

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Cambrea Gordon

Meet the Chef:

Cambrea Gordon

@CambreaBakes

Cambrea is the pastry chef, recipe developer and food photographer behind Cambrea Bakes! Here you will find reliable recipes for creative, elevated desserts and savory baked goods. From twists on everyday favorites, to baking tips, how-to videos and more, you can follow along at cambreabakes.com!