Here’s a sweet little treat that is perfect any time of the year!
I found this recipe in good ol’ Martha’s holiday cookies magazine.
Yes, another cooking magazine I just couldn’t say no to.
We’ve talked about that little problem of mine!
Anywho, these babies are flipping amazing.
If you like coconut, and let me tell you I do, you MUST whip up a batch of these.
I mean, two little coconut cookies sandwiching a delicious sugary, vanilla filling?
These really ROCK!
The recipe says to refrigerate the finished cookies before serving.
I like them refrigerated overnight, to be honest.
This gives the filling a chance to “set” a bit so it doesn’t squish out when you eat the cookies.
More importantly, it makes the cookies nice and chewy.
I encourage you to make these as soon as possible.
I think you should just make a batch for yourself.
You Sooo deserve it!
Coconut Cookie Sandwiches
- 2 Cups All Purpose Flour
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1-7 Ounces Package Sweetened Shredded Coconut-Divided
- 3/4 Cup Unsalted Butter Softened
- 1/2 Cup Sugar
- 1/2 Cup Light Brown Sugar Lightly Packed
- 1 Egg Large
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Unsalted Butter Softened
- 1 Cup Powdered Sugar
- 1/2 Teaspoon Vanilla Extract
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Reserve ½ cup coconut and set aside. Place remaining coconut in a food processor and pulse until coarsely ground.
- In a standing electric mixer, beat butter and both sugars on medium-high speed until mixture is fluffy, about 3-4 minutes. Beat in egg and vanilla. Reduce speed to low and add flour mixture and ground coconut gradually, just until combined. Do not over mix.
- Using a small cookie scoop (I use OXO), scoop a level scoop and place on a Silpat or parchment lined cookie sheet 1-2 inches apart. Bake until lightly golden around edges about 10-12 minutes
- Meanwhile, make the filling. In a standing electric mixer, beat butter on medium-high speed until creamy, about 2 minutes. Reduce speed to medium and gradually beat in confectioners' sugar. Beat mixture until pale and fluffy, about 5 minutes. Add vanilla and beat until well combined.
- Dividing evenly (eyeball it), spread filling on flat side of half the cookies. Top with second half of cookies. Roll edges in reserved coconut and chill until set or overnight for a softer cookie (Yay). Store cookies in the fridge.
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Melissa @IWasBornToCook says
These look amazing! Love coconut – always have it in my pantry.
Allison @ Alli 'n Son says
These look amazing! So cute, they almost look too good to eat.
I'm hosting a weekly linky, Sweet Tooth Friday, I'd love for you to share your recipe. http://alli-n-son.com/2011/02/17/chocolate-chip-toffee-bars/
I absolutely adore coconut and can't believe I never thought of enjoying it this way. These cookies look amazing.
Those look wonderful. I love coconut!!!!
A SPICY PERSPECTIVE says
I love all coconuty sweet treats! Can't wait to try these!
I loooove coconut…it reminds me of everything tropical! I could use that this time of the year 🙂
I am a huge coconut fan! These look so delicious!! I'll have to whip some up next time I get a coconut craving. 🙂
Katie @ This Chick Cooks says
The photo for these cookies looks so cute! I love the way that you put them in a mug… so creative 🙂 Thanks for stopping by my These Chicks Cooked post- come back next Wednesday and I'm going to share some more wonderful recipes. Have a nice weekend!
Yum! I wanted to make these at Christmas but never got around to it. I think I'll give them a try now. 🙂
These sandwich cookies look delicious, Kathleen. I love coconut and can't pass up a recipe that calls for it. These would be perfect for Valentine's Day.
Yum…can't wait to try them. My mom is a big coconut fan and I'm sure she would love a batch all by herself. LOL