Best Coconut Sandwich Cookies Recipes

COCONUT-PECAN-CARAMEL SANDWICH COOKIES

Steps:

• Preheat the oven to 350°F. Spread the coconut in an even layer on one half of a rimmed baking sheet and the pecans on the other. Toast, stirring coconut halfway through, until nuts are fragrant and coconut is light golden, 5 to 7 minutes. Place coconut and pecans in a food processor, and pulse until finely chopped.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add the flour and salt; beat until combined. Beat in chopped coconut-nut mixture until combined. Turn out the dough onto a piece of plastic wrap and shape into a flattened disk. Wrap in plastic. Chill dough until firm, 30 to 45 minutes.
• Line two large baking sheets with parchment paper; set aside. On a lightly floured piece of parchment paper, roll out the dough to 1/8-inch thickness. Transfer to another baking sheet, and freeze until firm, 5 to 10 minutes. Using a 2-inch flower cookie cutter, cut out shapes, and place 1 inch apart on prepared baking sheets. Freeze until firm, 5 to 10 minutes.
• Remove from freezer. Using a 3/4-inch round cookie cutter (or the wide end of a pastry tip) cut out and remove the centers from half of the cookies. Bake, rotating sheets halfway through, until golden brown, about 12 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be made 1 day ahead and kept in an airtight container at room temperature.
• Spoon or pipe about 1 teaspoon Caramel Filling onto the flat side of each of the whole cookies. Top with cut cookies, keeping flat sides down. Drizzle the remaining caramel over the tops. Let caramel set at least 2 hours, or overnight, at room temperature. Cookies can be kept, layered between sheets of parchment paper, in an airtight container at room temperature for up to 5 days.
• Caramel Filling
• Place the sugar and 1/4 cup plus 2 tablespoons water in a medium heavy-bottom saucepan. Set over medium-high heat, and stir to combine. Without stirring, bring the mixture to a boil, and cook until dark amber in color, about 5 minutes, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming.
• Remove from heat. Carefully pour the cream down the side of the pan (it will spatter), stirring constantly, until fully combined. Add the butter and stir to combine. Transfer filling to a heatproof bowl, and let cool slightly before filling cookies.

SOFT & CHEWY COCONUT CREAM SANDWICH COOKIES

Steps:

• Beat dry cake mix, COOL WHIP, egg whites and 1-1/2 cups coconut in large bowl with mixer until blended. Refrigerate 2 hours.
• Heat oven to 375°F. Roll dough into 84 balls, using 1 tsp. dough for each. Place, 1 inch apart, on parchment-covered baking sheets. Spray bottom of drinking glass with cooking spray. Dip in granulated sugar, then use to flatten each ball to 1-1/2-inch diameter.
• Bake 5 min. or just until edges of cookies are firm. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
• Beat butter and milk in medium bowl until creamy. Gradually beat in powdered sugar until blended. Stir in remaining coconut.
• Fill cookies with coconut mixture to make 42 sandwiches, adding about 1 tsp. coconut mixture to each sandwich.

SPICED COCONUT-PASSIONFRUIT SANDWICH COOKIES

Steps:

• For the cookies: Whisk together the flour, salt, baking powder and allspice in a large bowl.
• Beat the butter, cream cheese and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Add the egg and beat to combine. Add the rum, vanilla and coconut extract, mixing until combined. Turn off the mixer and add the dry ingredients. Mix on low until almost entirely incorporated. Fold in the coconut flakes with a rubber spatula.
• Divide the dough in half and press each piece flat between 2 sheets of parchment paper. Use a rolling pin to roll the dough slightly thicker than 1/8 inch thick. Stack the flattened dough pieces on a baking sheet (don't remove the parchment paper) and refrigerate until firm, at least 1 hour and up to overnight.
• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment or silicone baking mats. Dust a clean work surface lightly with flour.
• Working with one piece at a time, peel the top layer of parchment off a dough sheet and flip onto the workstation. Peel off the remaining sheet. (Alternatively, you may loosen the parchment on both sides to cut directly on the paper.) Use a 1 3/4-inch round cutter to punch out cookies and arrange them on the prepared baking sheets spaced 1 inch apart. (If the dough becomes soft while you are working, return it to the refrigerator until firm.) Reroll and cut out any scraps.
• Bake the cookies, rotating the pans halfway through, until golden brown around the edges, 10 to 11 minutes. Cool on the baking sheets for 5 to 10 minutes before transferring the cookies to a wire rack to cool completely.
• For the curd: Fill a medium saucepan with a few inches of water and bring to a simmer over medium heat.
• Whisk the eggs, egg yolks, sugar and salt together in a medium heatproof bowl until well mixed and lightened in color, 1 to 2 minutes. Whisk in the puree. Set the mixture over the pot of simmering water (make sure the bottom of the bowl does not touch the water) and cook, stirring occasionally, until thickened like pudding, about 18 minutes. Remove from the heat and whisk in the butter, one piece at a time. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly against the surface of the curd to prevent a skin from forming. Refrigerate until set, at least 1 hour.
• Transfer the chilled curd to a pastry bag or resealable plastic bag and snip about 1/2-inch off one corner. To fill, flip over half the cookies and pipe 1 to 2 teaspoons curd onto each. Top with the remaining cookies. Refrigerate at least 1 hour for the curd to set and the cookies to soften slightly.

COCONUT SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees with racks in upper and lower thirds. Whisk to combine flour, baking powder, and salt in a bowl. Reserve 1/2 cup coconut. Place remaining coconut in a food processor; pulse until coarsely ground.
• Beat butter and both sugars with an electric mixer on medium-high speed until fluffy, 3 to 4 minutes. Beat in egg and vanilla. Reduce speed to low, and gradually add flour mixture and ground coconut; mix until just combined.
• Drop dough by level tablespoons onto parchment-lined baking sheets, 1 to 2 inches apart. Bake, rotating sheets halfway through, until lightly golden around edges, 10 to 12 minutes. Transfer cookies to a wire rack to cool completely.
• Dividing evenly, spread filling on flat sides of half the cookies; sandwich with remaining cookies. Roll edges in 1/2 cup reserved coconut, and chill until ready to serve.