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Coconut Sandwich Cookies

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      Coconut Sandwich Cooki

      Kenan Thompson joins Martha to bake the best coconut sandwich cookies.

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      Coconut Sandwich Cooki

      Kenan Thompson joins Martha to bake the best coconut sandwich cookies.

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    Here is one snowball everyone will want to catch -- a pair of domed coconut cookies filled back to back with vanilla buttercream. The recipe doubles easily, should you need to make enough for a whole gang of gourmands.

    This recipe was prepared on "The Martha Stewart Show" and appears on the Martha Stewart Makes Cookies App for iPad.
    Holiday Cookies, October 2010
    • Yield Makes 2 1/2 dozen
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    Ingredients

    • 2 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 package (7 ounces) sweetened shredded coconut (about 2 1/4 cups)
    • 3/4 cup (1 1/2 sticks) unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1/2 cup packed light-brown sugar
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • Vanilla Buttercream Filling

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Recipe Reviews

    • VictoriaLK
      2 Jan, 2012

      I wanted smaller cookies for Christmas cookie trays, so I didn't sandwich them (way too big). Instead, I frosted each cookie with the icing, then dipped the tops in a mix of chopped coconut to which some red and green sprinkles were added. They are delicious, moist, and very pretty with a bit of color against the snow-white coconut. And best thing is that they freeze very well after icing, and up to a month with no decrease in flavor or texture. Awesome.

    • SemiGlazed
      12 Feb, 2011

      Now that the holidays are over... I now have the time to do some baking (lol) I have this issue Oct. 2010 I made theses for my boyfriend for an early Valentine's Gift and my dad did a test drive and said "YUM>>>Good Cookies".

    • Butteryflies
      2 Dec, 2010

      My husband and I really enjoy this recipe and I don't even like like coconut that much.

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