Description
These Chocolate Chip Coconut Sandwich Cookies combine chewy chocolate chip cookies with a creamy coconut filling, creating a perfectly sweet and chewy treat. They’re a great homemade dessert to share with family and friends, especially for cookie lovers!
Ingredients
Scale
For the Chocolate Chip Coconut Cookies:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup shredded coconut (sweetened or unsweetened, depending on your preference)
- 1 cup semi-sweet chocolate chips
For the Coconut Filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream (as needed to adjust consistency)
Instructions
-
For the Chocolate Chip Coconut Cookies:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare the Cookie Dough:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract, and beat until combined.
- Add Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Add Coconut and Chocolate Chips:
- Fold in the shredded coconut and chocolate chips until evenly distributed.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with the back of a spoon.
- Bake the Cookies:
- Bake for 10-12 minutes, or until the cookies are golden brown around the edges but still soft in the center.
- Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
For the Coconut Filling:
- Prepare the Filling:
- In a medium bowl, beat together the softened butter, powdered sugar, shredded coconut, and vanilla extract until smooth.
- Add heavy cream a tablespoon at a time to reach a smooth, spreadable consistency. You may need 2-3 tablespoons of cream depending on how thick or thin you prefer the filling.
To Assemble:
- Make the Sandwich Cookies:
- Once the cookies are completely cool, spread a generous amount of coconut filling on the flat side of one cookie. Top it with another cookie to make a sandwich.
- Gently press the cookies together, ensuring the filling spreads evenly to the edges.
- Serve and Enjoy:
- Serve immediately or store in an airtight container at room temperature for up to 4-5 days.
- Preheat the Oven:
Notes
- For a more tropical flavor, you can add a tablespoon of coconut extract to the filling or cookie dough.
- If you prefer, you can toast the coconut before adding it to the cookies for a deeper coconut flavor.
- You can also roll the edges of the sandwich cookies in extra shredded coconut for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250
- Sugar: 22g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg