Nanaimo (3 Layered) Cookies
Nanaimo Cookies are rich, layered treats with chocolate, coconut, and a creamy vanilla filling, perfect for satisfying sweet cravings and sharing at gatherings.
Ingredients
- 1/4 cup sugar
- 1 square unsweetened chocolate ⓘ
- 1 teaspoon vanilla ⓘ
- 1 egg, beaten ⓘ
- 2 cups fine graham cracker crumbs
- 1/2 cup chopped walnuts ⓘ
- 1 cup butter (margarine) plus 1 tablespoon ⓘ
- 1 cup flaked coconut ⓘ
- 2 tablespoons instant vanilla pudding mix powder ⓘ
- 3 tablespoons milk ⓘ
- 2 cups confectioners sugar ⓘ
- 4 squares semi-sweet chocolate ⓘ
Instructions
- Put 1/2 cup butter, granulated sugar, unsweetened chocolate, and vanilla in the top of a double boiler.
- Cook over boiling water until well blended.
- Add beaten egg; cook for 5 minutes more, stirring continuously.
- Add graham cracker crumbs, chopped walnuts, and flaked coconut; mix well.
- Press the mixture into a buttered 13 x 9 x 2-inch pan (or 9 x 9 x 2-inch for thicker cookies).
- Allow to cool, then chill in the fridge for 15 minutes.
- While the first layer is chilling, cream 1/2 cup butter until fluffy.
- Beat in vanilla pudding mix and milk until smooth.
- Gradually add confectioners sugar and beat until the filling is smooth.
- Spread the vanilla filling over the cooled first layer.
- Chill for 15 minutes.
- While the second layer is chilling, melt semi-sweet chocolate and 1 tablespoon butter over low heat.
- Spread the melted chocolate over the vanilla layer.
- Chill until the chocolate topping is firm.
- Cut into 1-inch squares and keep cold until ready to serve.
Tips & Substitutions
For an even richer flavor, consider using dark chocolate instead of semi-sweet for the topping. If you want a nut-free version, simply omit the walnuts or substitute them with sunflower seeds. Ensure your butter is softened for easier mixing, and chilling between layers is crucial for the best texture. You can also try adding a pinch of salt to enhance the sweetness.
Serving Suggestions
These Nanaimo cookies are perfect for dessert trays or as a sweet treat alongside coffee or tea. They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider serving them at gatherings or holidays, where they can complement other desserts like Karen'S Dessert or Texas Candy.
Storage & Reheating
Store any leftover Nanaimo cookies in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them for up to three months. To reheat, allow them to come to room temperature before serving, as they are best enjoyed chilled. Avoid microwaving to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Nanaimo (3 Layered) Cookies contains roughly 379 calories, with 3g protein, 18g carbohydrates, and 33g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate for the topping?
Absolutely! If you prefer a sweeter taste, milk chocolate can be used instead of semi-sweet. Just keep in mind that it will alter the flavor profile slightly, making it more indulgent. Dark chocolate is another great option for a richer taste.
What can I substitute for the instant vanilla pudding mix?
If you don't have instant vanilla pudding mix, you can use a mixture of cornstarch and vanilla extract. Combine 2 tablespoons of cornstarch with a teaspoon of vanilla for a similar flavor and texture. However, the pudding mix adds creaminess that might be difficult to replicate exactly.
How do I cut the cookies without damaging the layers?
For clean cuts, use a sharp knife warmed under hot water. Wipe the knife between cuts to prevent sticking. Allow the cookies to set fully in the fridge before cutting, as this firms up the layers and makes it easier to achieve neat squares.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).