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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
Coconut Sandwich Cookies

Source: Holiday Cookies, October 2010

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.

Cook's Note

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

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