Two melt-in-your mouth, buttery hazelnut cookies are sandwiched with melted chocolate and make Baci di Dama aka Lady’s Kisses. These ones have a tropical twist with the addition of coconut. They are so delicate and perfect for special days.
Fancy cookies make wonderful gifts. If baking holiday cookies is one of your family’s favorite thing at this time of year, baci di dama are right up your alley! It’s really easy and fun to make these cookies, so get the kids involved and prepare the cutest edible gifts together.
I fell in love with their bite-sized shape when I saw the recipe on America’s Test Kitchen book The Perfect Cookie. What’s more, I knew everyone would love them at first bite, so I had to make these cookies before the year ends. Seeing a recipe and feeling that you HAVE TO make it. Asap! Do you ever have that feeling for a recipe? I often do and these are the perfect result of one of those days.
I’ll be honest with you. I didn’t intend to make the coconut twist when making these baci di dama, which are originally from Italian cuisine. I added the coconut in the cookie dough by mistake and believe it or not I didn’t notice it until the cookies were baked and I tasted one.
In the original recipe, the dry ingredients consists of hazelnuts, all-purpose flour, sugar, salt and cornstarch. No coconut at all. However, I had so much fun making Coconut Snowmen Cookies the day before and somehow I read the word ‘cornstarch’ as ‘coconut’. I know it sounds silly, but that’s how my version of baci di dama. You know what? I’m quite happy with the result. I love that tropical flavor in these cookies as it almost takes me to a vacation when I close my eyes. On the other hand, if you aren’t a fan of coconut or want to go traditional, substitute cornstarch for coconut.Print
Baci di Dama with a Coconut Twist
Buttery and nutty cookies are sandwiched with chocolate.
- Prep Time: 2 hours
- Cook Time: 16 minutes
- Total Time: 2 hours 16 minutes
- Yield: 25
- Category: Cookies
- Method: Baking
- Cuisine: Italian
- 1 cup hazelnuts, toasted and skinned
- ½ cup all-purpose flour
- ¼ cup sugar
- 2 tablespoons coconut
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, cut into small cubes and chilled
- ½ cup bittersweet chocolate chips
- Preheat the oven to 350F. Toast the hazelnuts in a baking pan for about 15-20 minutes. Remove them from oven and rub them to remove their skin. Let them cool.
- Process hazelnuts, flour, sugar, coconut and salt in a food processor until finely ground. Add butter and process until the dough comes together.
- Place the dough on the counter and divide into 4 equal pieces and roll each piece into a log. Cover each with plastic wrap and chill them for 1 hour.
- Preheat oven to 350F. Line 2 baking sheets with parchment paper.
- Work with 1 piece of dough at a time and leave the others in the fridge so that they stay cold. Cut off equal-sized tiny pieces and roll into balls. Place them on a baking sheet, leaving 1 inch space between each. Bake for 16-18 minutes or until edges are lightly browned. Make sure you switch and rotate the baking sheets halfway through baking.
- Remove from oven and let them cool completely on the sheets.
- In a dry bowl over a pan of slightly simmering water, melt chocolate chips until smooth stirring occasionally. Let it cool until it thickens.
- Spread chocolate over bottom of half of cookies and then top with remaining cookies, pressing lightly so that they stick. Let chocolate set before serving.
- You can store these in an airtight container for up to a week.
You can substitute cornstarch for coconut if you want to make traditional baci di dama. The cookies become crispier then.
Adapted from America’s Test Kitchen’s book The Perfect Cookie.
- Serving Size: 2
- Calories: 90
- Sugar: 4.2g
- Sodium: 24.1mg
- Fat: 6.8g
- Carbohydrates: 7.1g
- Protein: 1.3g
- Cholesterol: 6.1mg