Description
Delightfully chewy Chocolate Chip Coconut Sandwich Cookies featuring a perfect blend of shredded coconut and semi-sweet chocolate chips, sandwiched with a creamy coconut-infused frosting. These cookies offer a sweet, tropical twist on a classic favorite, making them perfect for gatherings or an indulgent treat.
Ingredients
Cookie Dough
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1 cup semi-sweet chocolate chips
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream (as needed to adjust consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This combination prepares the base of your cookie dough.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light, fluffy, and pale in color, which usually takes 2-3 minutes with an electric mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until they are thoroughly combined with the creamed sugar and butter mixture.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently just until combined. Avoid overmixing to maintain cookie tenderness.
- Incorporate Coconut and Chocolate Chips: Fold in the shredded coconut and semi-sweet chocolate chips evenly throughout the dough ensuring every bite has a balanced flavor.
- Shape the Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets spaced about 2 inches apart. Flatten each ball gently with the back of a spoon.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown but the centers remain soft, giving a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely to avoid breaking.
Notes
- Use either sweetened or unsweetened shredded coconut depending on your preference for sweetness.
- The heavy cream in the frosting helps adjust consistency for easy spreading; add gradually.
- For a softer cookie, do not overbake—edges should be golden but centers remain soft.
- Store sandwiches in an airtight container to keep them fresh for up to 3 days.
- For dairy-free version, substitute butter and heavy cream with plant-based alternatives.
