Wine Wednesday: Coconut Crème Brulee Cookies

July 19th, 2017 by Elizabeth Nelson

Wine Wednesday: Coconut Creme Brulee Cookies | Wilton Cake DecoratingThis week is our final Wine Wednesday. We’ve had so much fun pairing Wilton recipes and Kendall-Jackson wines, and we hope you have had fun following along!


For our last pairing, we’re bringing you Coconut Crème Brulee Cookies paired with the K-J Late Harvest Chardonnay. This is the wine we featured for our first pairing, and it’s as good with the cookies as it was with the Lemon Blueberry Mini Fluted Cakes. One really fun thing about pairing wine with food is that different foods can emphasize different flavors in the wine. For example, while the Lemon Blueberry Cakes really brought out the bright orange blossom notes in the chardonnay, the Coconut Crème Brulee Cookies tease out the creamier, brown sugar and nutmeg flavors in the wine. As Stephanie pointed out the first time we featured this wine, it’s a very sweet chardonnay, but it completely won me over (even as someone who usually prefers drier red wines).

These cookies couldn’t be simpler to make—the dough comes together quickly in the mixer, and the crunchy sugar coating compliments the creamy filling, making it the perfect little bite for an evening in. Have you tried any of our wine and dessert pairings? Let us know!

The recipe can be found here and the wine can be purchased here. Cheers!

Wine Wednesday: Coconut Creme Brulee Cookies | Wilton Cake Decorating

Elizabeth Nelson Elizabeth Nelson is the Culinary Manager of the Wilton Test Kitchen. A graduate of the University of Missouri and Le Cordon Bleu College of Culinary Arts in Boston, she loves developing recipes for Wilton’s product lines and websites, as well as testing out new and existing products in the Test Kitchen. Outside of work, she enjoys running and spending time with family and friends.

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