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Coconut Sandwich Cookies

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.

  • 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

Cook's Note

Cookies can be refrigerated in an airtight container up to 2 days.

Directions

  1. Step 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. Step 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. Step 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. Step 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.

Source
Holiday Cookies, October 2010

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Reviews (3)

  • 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.