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These coconut cream sandwich treats blend basic ingredients into a tropical-style delight that's got both chew and creaminess. When you bite into the golden coconut cookies with their smooth filling, the textures mix in a way that'll make you feel like you're relaxing on a faraway beach.
The first time I whipped these up was for a day at the beach with friends, and they were gone in minutes—faster than anything else I brought. They remind me so much of vacations somewhere warm and sunny that I now make them whenever I need to feel like I'm on a little getaway.
What You'll Need
- Shredded coconut: This gives your cookies their main texture and that vacation taste. Try to get the unsweetened kind so you can control how sweet everything turns out.
- Sweetened condensed milk: Makes everything stick together and adds a rich taste. It turns slightly caramel-like when baked, which tastes amazing.
- Vanilla extract: Makes the coconut taste even better. Get the real stuff instead of fake vanilla if you can.
- Salt: Brings out all the other flavors and cuts through the sweetness. You don't need much, but don't skip it.
- All-purpose flour: Helps the cookies hold their shape. Scoop it with a spoon into your measuring cup for the right amount.
- Unsalted butter: Forms the base of your creamy filling. Make sure it's soft but not melted.
- Powdered sugar: Mixes into the filling without any graininess. Give it a quick sift if you see any lumps.
- Coconut cream: Adds that real tropical taste to your filling. Look for the canned stuff, not the sweet syrup kind.
How To Make Them
- Get The Oven Hot:
- Start by warming your oven to 350°F. This heat will make the coconut turn golden outside while staying soft inside. Put your rack in the middle so everything cooks evenly.
- Combine Your Wet Stuff:
- Put your coconut, sweetened condensed milk, vanilla, and salt in a big bowl. Mix it all up until every bit of coconut gets coated in the sweet milk. This wet mix will turn into cookies that are moist and slightly caramelized.
- Add The Flour:
- Carefully fold in the flour with a spatula. Don't mix too much or your cookies might end up tough. The mix will be sticky but should clump together when you scoop it.
- Form Your Cookies:
- Drop tablespoon-sized amounts onto baking sheets lined with parchment. Keep them about 2 inches apart since they'll grow a bit. You can pat them down slightly with wet fingers to make them more even.
- Bake Until Golden:
- Stick them in the hot oven for 15 to 20 minutes. Keep an eye on them after 15 minutes since coconut can burn fast. You want the edges to be dark golden but the middle parts a bit lighter.
- Let Them Cool:
- Leave the cookies on the baking sheet for 5 minutes, then move them to a cooling rack. They'll firm up as they cool, so don't rush this part. Make sure they're completely cool before adding filling.
- Whip Up The Filling:
- Beat your softened butter in a bowl until it's light and fluffy, about 2 minutes. Slowly add the powdered sugar, mixing well each time until everything gets pale and bigger. This makes your filling nice and airy.
- Mix In Coconut Flavor:
- Stir in the coconut cream until everything's smooth. Your filling should be light but thick enough to hold cookies together. If it seems too runny, put it in the fridge for 15 minutes.
- Put Your Cookies Together:
- Find cookies that match in size and spread about a tablespoon of filling on the flat side of one cookie. Put another cookie on top to make a sandwich, but don't press too hard or the filling will squish out.
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The sweetened condensed milk really makes these cookies special. I learned this when I tried using regular milk and sugar once instead. The cookies just weren't the same—they didn't get that rich, caramelized flavor you get when condensed milk bakes. My grandma always told me that letting them cool all the way is what makes the difference between okay macaroons and really great ones.
Keeping Them Fresh
These sandwich treats actually taste better after sitting in the fridge for a day as the flavors blend together nicely. Store them in one layer or put parchment paper between layers so they don't stick. They'll stay good in an airtight container in the fridge for up to 5 days, though at my house they're usually gone way before that! If you want to make them way ahead, you can freeze the cookies without filling for up to 3 months, then thaw and add filling when you're ready to eat them.
Fixing Common Problems
If your cookies flatten out too much while baking, your mix might be too wet. Try adding another spoonful or two of flour to what's left. Or you could chill the dough for half an hour before baking. If they're turning brown too fast, your oven might be too hot. Try turning it down 25 degrees and maybe get an oven thermometer to check the real temperature. If your cookies come out too dry, they probably baked too long. Keep a close eye on them and take them out when the edges just start turning golden.
Different Ways To Make Them
If you love chocolate, try dipping half of each finished sandwich cookie in melted dark or white chocolate. While the chocolate's still wet, sprinkle some toasted coconut on top for extra crunch. For a tangy twist, mix a teaspoon of lime or lemon zest into both the cookie dough and filling. The slight sourness works really well with the sweetness. During holiday time, add a tiny bit of almond flavor to the filling and push a maraschino cherry into the middle for a festive look that's always a hit at cookie swaps.
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Frequently Asked Questions
- → Can shredded coconut without sugar work?
Yes, unsweetened coconut works, though adding more condensed milk can help keep the balance of sweetness.
- → How should I store leftover cookies?
Keep them fresh by using an airtight container. Room temp works for 3 days, but refrigerate for up to 7 days.
- → Can I prep the frosting earlier?
You sure can! Make it ahead and refrigerate. Make sure to let it warm up a bit before putting cookies together.
- → What if I can't get coconut cream?
If you're out of coconut cream, try using heavy cream or full-fat coconut milk. It'll still taste great!
- → Can I mix in other flavors?
Yes! Feel free to add chocolate, nuts, or even a splash of almond extract to tweak the flavors to your liking.