I made these delicious sandwich cookies about a month ago and completely forgot to post them! They’re very classy – sure to impress. I took them to an office holiday party, and they completely disappeared. Here’s the basic plan: make some sugar cookies, shape them into balls, roll them in coconut, bake, then sandwich them together between melted chocolate. Yum!
I pre-heated the oven to 350 F. In a bowl, I whisked together 1 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
In another bowl, I beat together 1 1/2 sticks softened unsalted butter, 1/2 cup white sugar, and 1/2 cup packed brown sugar on medium for about 3 minutes. I then beat in 1 large egg and 1 teaspoon vanilla extract. I turned the mixer to low and gradually added in the flour mixture, mixing until just combined.
I popped the dough in the fridge for a little while to firm it up and prepared a plate of coconut flakes. After I pulled the dough out, I rolled little one-inch dough balls, rolled them in the coconut, and placed them about 2 inches apart on a cookie sheet lined with parchment paper.
I baked them for about 10 or 12 minutes, rotating halfway through, until they were a light golden color around the edges. I moved them to a rack until they were cooled completely.
I melted some milk chocolate and spread it on a quarter of the cookies, topping them with the other cookies to make milk chocolate coconut sandwiches. Then I melted some dark chocolate and spread it on the rest of the batch to make dark chocolate coconut sandwiches. The whole process took quite a while, baking multiple batches of cookies, waiting for them to cool, and then sandwiching the chocolate, but it was well worth it!
How Sue Sees It:
- This recipe made about 20 sandwich cookies, with a couple extra coconut cookies that cracked or toasted a little too much. I served the milk chocolate and the dark chocolate separated on matching square platters. Classy!
- The coconut flavor was delicious, but not very strong. Next time, I would probably mix about a cup and a half of coconut into the batter. I’d still roll it in coconut, because it looks cool.
- To give this a more wintery, holiday vibe: Roll your dough balls a little smaller so that the final sandwich cookie is more of a round shape. Switch up the filling to white chocolate or vanilla buttercream filling (1 stick of butter, 1 cup confectioners sugar, and 1 teaspoon vanilla, blended on medium-high until pale and fluffy). Roll the final ball in coconut again so that you have fresh coconut sticking to the middle filling. Now you have a coconut snowball!