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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (3)

57 Ratings
  • 5 star values: 15
  • 4 star values: 21
  • 3 star values: 16
  • 2 star values: 5
  • 1 star values: 0
Rating: Unrated
01/02/2012
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.
Rating: Unrated
02/12/2011
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".
Rating: Unrated
12/02/2010
My husband and I really enjoy this recipe and I don't even like like coconut that much.
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