Description
Delight in these delicious Chocolate Chip Coconut Sandwich Cookies featuring soft, chewy chocolate chip coconut cookies filled with a creamy coconut frosting. Perfectly balanced with a hint of vanilla and sweetened shredded coconut, these sandwich cookies are ideal for sharing or enjoying as a special treat.
Ingredients
Scale
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)
- 1 cup semi-sweet chocolate chips
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
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This mixture will ensure your cookies rise properly and have balanced flavor.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined to add moisture and sweetness to your cookie dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing and tough cookies.
- Fold in Coconut and Chocolate Chips: Gently fold in the shredded coconut and semi-sweet chocolate chips so that they are evenly distributed throughout the dough.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them approximately 2 inches apart on the prepared baking sheets, then gently flatten each ball slightly with the back of a spoon to encourage even baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown while the centers remain soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, which prevents breakage during assembly.
- Prepare the Coconut Filling: In a medium bowl, beat together the softened butter, powdered sugar, shredded coconut, and vanilla extract until the mixture is smooth and creamy.
- Adjust Filling Consistency: Add the heavy cream one tablespoon at a time, beating after each addition, until reaching a smooth, spreadable consistency suitable for sandwiching between cookies.
- Assemble the Sandwich Cookies: Once the cookies are fully cooled, spread a generous amount of coconut filling on the flat side of one cookie. Top with another cookie to form a sandwich, pressing gently to spread the filling evenly to the edges.
- Serve or Store: Enjoy your coconut chocolate chip sandwich cookies immediately, or store them in an airtight container at room temperature for up to 4-5 days to maintain freshness.
Notes
- You can use either sweetened or unsweetened shredded coconut depending on your taste preferences.
- For a firmer filling, add less heavy cream; for a creamier filling, add a bit more as needed.
- Make sure cookies are completely cooled before assembling to prevent the filling from melting.
- These cookies can be refrigerated for extended freshness but allow them to come to room temperature before serving for the best flavor and texture.
- Optional: Toast the shredded coconut before adding for a deeper, nutty flavor in both the dough and filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
