Cakey Brazil nut cookies

There’s one particular office I go to where I always like to arrive burdened with biscuits. I take them in an old fashioned biscuit tin and I try to take something different each time.

These Brazil nut cookies are certainly different – it’s partly because of the nuts. There are loads of cookie recipes with pecans…walnuts even…but Brazil nuts, which I love, are unusual.

The other thing which makes them different is the texture – they certainly aren’t crisp and brittle like an English biscuit might be, nor are they gooey like a traditional north American cookie; they are a sort of nearly-cake. In a nice way.

I am also a great fan of chocolate Brazil nuts, a very successful pairing – so this recipe is wonderful with the molten dark chocolate drizzled over.


Recipe for cakey Brazil nut cookies

Makes about thirty


  • 250g/8 oz butter
  • 200g/1 cup golden caster sugar
  • 2 eggs
  • 2 tsps vanilla paste
  • 160g/1¼ cups plain flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 300g/10 oz Brazil nuts – roughly chopped
  • 50g/½ cup desiccated coconut
  • 100g/4 oz dark chocolate


  1. Preheat the oven to 180°C.
  2. Put the butter and sugar into a large mixing bowl and beat with an electric whisk until it becomes pale and fluffy.
  3. Add one egg, and whisk in; then the other.
  4. Add the vanilla paste, whisk in.
  5. Whisk in the flour, baking powder and the salt.
  6. With a spoon, stir in the chopped nuts and the coconut.
  7. Drop tablespoons of the mixture onto a large silicone-lined baking sheet, allowing space for expansion for each.
  8. Bake for about ten minutes – they should be turning brown.
  9. Melt the chocolate in a bain marie.
  10. Take out and cool on a wire rack.
  11. Drizzle over the chocolate.


coconut and brazil nut cookie recipe

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