Coconut Filled Sandwich Cookies

These easy Coconut Filled Sandwich Cookies have a fluffy coconut filling wedged between chocolate cookies, then dunked in more coconut.

The holiday season is coming up so fast. I'm having a blast baking up a storm in preparation.

Coconut is one of my favourite things in the entire world.  I cannot get enough it, particularly around the holiday season. It makes cookies look so festive.

I made Chocolate Coconut Cookies recently which had coconut piled on top of the cookies. We just fell in love with the recipe so I decided to give it a new spin.

Enter Coconut Filled Sandwich Cookies. These little cookies are going to blow your diet right out of the water. But who diets during the holidays anyway. Indulge a little, or a lot!

Ingredient Notes:

• Flour - I used all purpose flour for these sandwich cookies.
• Baking Soda - It's generally used to leaven cookies, and makes them light and fluffy. Don't skip it in this cookie recipe.
• Baking Powder - Adding baking powder will leaven and add acid to your cookies. Basically, it helps fluff, or lift your cookies, so to speak. Don't skip this ingredient.
• Salt - I know some people are inclined to skip salt in baking but it actually enhances flavour. I love using it in recipe with chocolate. Obviously, if you have blood pressure issues you can reduce or omit it.
• Confectioners' Sugar - Remember, you will be dividing this one. Part of it is used in the cookie itself, and part of it is used in the filling. For the cookie itself, it helps keep the cookies soft and tender. For the filling, it provides the taste and texture. Honestly, the filling is going to blow your mind.
• Butter - You want to use softened butter for this cookie recipe. Personally, I don't find a huge difference between salted and unsalted butter for this recipe. You can use either, depending on your taste preferences.
• Chocolate - Use baking chocolate for this recipe. Semi-sweet is the way to go so the flavour is perfect. That said, if you prefer dark or milk, go for it.
• Eggs - Use large eggs. Make sure you beat them lightly before adding them.
• Cream Cheese - Make sure the cream cheese is softened so it mixes well for the filling.
• Coconut - Personally, I absolutely love sweetened coconut flakes for these cookies. You can use unsweetened but honestly, cookies like these deserve the sweetened version.

How to Make Coconut Filled Sandwich Cookies:

1. First, combine the flour, baking soda, baking powder, and salt in a small bowl. Mix it with a whisk or fork. Set aside.
2. Second, combine part of the confectioners' sugar and butter in a large bowl. Mix until smooth.
3. Then, add the melted chocolate to the bowl and mix until combined.
4. Next, add the eggs and mix again.
5. Now, gradually add the flour mixture to the bowl a little at a time. Mix until combined.
6. Then, wrap the cookie dough in plastic wrap and put it in the fridge overnight.
7. Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
8. Next, scoop the dough out and roll into 1-inch balls, placing them about 2 inches apart on the cookie sheet. Repeat until all dough is used.
9. Place cookie sheet in the oven on the middle rack and bake for about 10 to 12 minutes. The cookies will no longer look wet on top when done.
10. Then, remove the cookies from the oven and allow to cool briefly. Transfer to a wire cooking rack to cool completely.
11. Pop the second cookie sheet in the oven and repeat instructions above.
12. While the cookies are cooling you can make the filling.
13. In a medium size bowl combine cream cheese and remaining divided confectioners' sugar. Stir in ½ cup of the coconut as well. Mix well.
14. Then, match your cookies up by size so each pair as similar as possible.
15. Spread the coconut mixture on the inside flat part of one cookie. Then top with another similar sized cookie, making sure the flat side down is facing the filling. Press them together so the filling reaches the edge of the sandwich cookies.
16. Lastly, while the filling is still wet, roll each cookie edge in more coconut.
17. Place on a serving tray or store in a container.
18. Or eat 'em all up! Whatever works for you!

How to Store Cookies:

• Be sure the cookies are completely cooled before storing.
• Since these cookies have cream cheese filling I would recommend storing them in the fridge in a air tight container. They can last up to a week but are best served within 3 to 4 days, in my opinion.
• You can also store them in the freezer in a ziploc bag or container. They are good for about 2 to 3 months in the freezer.
• If you are making them very far in advance, I would recommend making the cookies ahead of time but waiting till a day or two prior to needing them before you fill them.

More cookie recipes

• Double Chocolate Chip Skillet Cookie
• Chocolate and Hazelnut Skillet Cookie
• Pink Coconut Cookies
• Chocolate Fudge Brownie Cookies
• Black Forest Sandwich Cookies
• Chocolate Fudge Brownie Sandwich Cookies
• Shortbread Christmas Mice
• Candy Topped Toffee Squares by That Skinny Chick Can Bake

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5 from 2 votes

Coconut Filled Sandwich Cookies

These easy Coconut Filled Sandwich Cookies have a fluffy coconut filling wedged between chocolate cookies, then dunked in more coconut.

Course Cookies, Dessert

Cuisine American

Keyword christmas cookies, coconut filled sandwich cookies, sandwich cookies

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 12

Calories 302kcal

Author Kim Beaulieu of Cravings of a Lunatic

Equipment

• Glass Mixing Bowl
• Whisk
• Plastic Wrap
• Cookie Sheet
• Parchment Paper
• Cooling Rack

Ingredients

• 1 cup all-purpose flour
• ½ tsp baking soda
• ¾ tsp baking powder
• ¼ tsp salt
• 1 cup confectioners' sugar divided
• ¼ cup butter softened
• 1 cup semisweet chocolate chopped, melted
• 3 large large eggs lightly beaten
• 8 oz cream cheese softened
• ¾ cup sweetened flaked coconut

US Customary - Metric

Instructions

• Combine the flour, baking soda, baking powder and salt in a small bowl, mix. Set aside.
• Combine ½ cup confectioners' sugar and butter in a large bowl, mix until smooth. Add the melted chocolate to the bowl, mix until combined. Add the eggs, and mix until well combined. Now gradually add the flour mixture to the bowl and mix until combined thoroughly. Wrap in plastic wrap tightly so there's no air that can get in, pop in the fridge to chill overnight.
• Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. Set aside.
• Roll the cookie dough into 1-inch balls, place them on the cookie sheets about 2 inches apart.
• Pop in the oven and bake for about 8 to 10 minutes. The cookies should no longer look wet on top when done.
• Remove from the oven and allow to cool on pan for a few minutes. Transfer to a wire cooling rack and allow to cool completely.
• Grab a medium size bowl, in that bowl combine the cream cheese and remaining confectioners' sugar. Stir in ½ cup of coconut, mix well.
• Match up your cookies into pairs so the size is as close as possible.
• Spread the coconut mixture on each cookie then start to press them together. While the mixture is still wet, take the remaining coconut and place it in a bowl, roll the edges of each cookie in it. Place on a serving tray.
• Serve with a big old coconut loving smile!

Video

Notes

Recipe adapted from Paula Deen’s Holiday Baking Magazine October 2010 Chocolate-Coconut Cookies

 

Originally posted on December 18, 2014.

Nutrition

Calories: 302kcal | Carbohydrates: 29g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 78mg | Sodium: 230mg | Potassium: 188mg | Fiber: 2g | Sugar: 18g | Vitamin A: 447IU | Calcium: 51mg | Iron: 2mg

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