We definitely like chocolate in our sweet treats so why not fill the sandwich cookie with it and add coconut for a little bit of tropical flavor. Fitting for the warm weather that has finally arrived after the very long and cold winter.
I’ve been a bit over-scheduled lately and I wasn’t sure I had enough time to #fillthecookiejar this month but this easy cookie recipe fit right into all the scheduling.
All I had to do come up with an idea to make these cookies a little different. I make cookies all the time but with all the stress this month I had a difficult time coming up with a special cookie for spring.
I know chocolate filled sandwich cookies is not different but it is around here. My picky palate peanut gallery here loves their chocolate chip cookies or an all chocolate cookie so this is a stretch for them. But the addition of coconut will narrow down the gallery to me and grampy since we are the only two who love coconut.
Cut out sugar or butter cookies are best for this recipe.
For even leveling of the dough use the rubber bands that fit on the edge of the rolling pin. They come in different sizes from 1/16″ to 3/8″. It makes it much easier to roll out an even dough for any recipe.
This is an easy cookie to make, I used coconut milk to make the ganache filling and the glaze. This added another level of coconut flavor to the cookies.
- 2¾ cups AP flour (I used half AP flour and half white whole wheat flour)
- 2 tsp. baking powder
- 1 cup butter
- 1 cup sugar (I used Stevia)
- 1 large egg
- 1 teaspoon vanilla
- 1 TBLS. coconut milk
- ¼ + chocolate chips
- 2 TBLS. shredded coconut (sweetened or unsweetened)
- 3 TBLS. powdered sugar
- ¼ tsp. coconut milk (or your preferred dairy selection)
- In a large bowl using an electric mixer cream the butter and sugar, then add in eggs and vanilla, beat until well blended.
- Add in the flour mixture at 1 cup intervals, and blending by hand the last cup or so - a stand mixer might eliminate the need to mix by hand.
- The dough will be stiff, no need to chill.
- Divide dough into 2 balls.
- On floured surface roll out to ⅛ inch thickness. Cut out desired shapes and cut out a small circle in the center if making sandwich cookies. Bake for approximately 6 - 8 minutes until edges are lightly browned.
- Cool on wire racks before decorating.
- Heat the milk in the microwave and stir in some of the chocolate chips a little at a time until - continually stirring until they are melted. Adding more chips as needed for a smooth & thick ganache.
- Stir together the sugar and the milk until smooth consistency.
- Spread the ganache on one cookie, and sprinkle a little coconut on the chocolate. Place a cookie on top. Continue until half the cookies have chocolate filling.
- Sprinkle a little coconut on top and then finish with another cookie.
- Drizzle with the glaze.
These cookies are great to serve for Mother’s Day brunch. Flavored teas and fresh brewed coffee are a perfect compliment to these delicious Chocolate Coconut Sandwich Cookies.
You can also fill the cookies with jam which is a great recipe for spring and summer parties, showers and graduations.
I’ve shared this recipe with #FillTheCookieJar group this month. If you would like to bake with the Fill The Cookie Jar group, please contact Cynthia at Feeding Big.