Description
Delight in these homemade Chocolate Chip Coconut Sandwich Cookies, featuring soft, chewy cookies packed with semi-sweet chocolate chips and shredded coconut, sandwiched together with a creamy, vanilla-infused buttercream filling. Perfectly baked to a light golden edge for a satisfying texture and burst of flavors in every bite.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add vanilla extract, mixing thoroughly to incorporate all the wet ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure these ingredients are evenly distributed throughout the dough.
- Mix Dry into Wet: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined to avoid overmixing, which can make cookies tough.
- Fold in Mix-ins: Gently fold in the semi-sweet chocolate chips and shredded coconut for an even spread of flavor and texture.
- Scoop Dough: Use a tablespoon-sized scoop to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 9–11 minutes, or until cookie edges turn a light golden brown, indicating readiness.
- Cool on Sheets: Let the cookies cool on the baking sheets for 5 minutes, which helps them set and firm up.
- Transfer to Rack: Move the cookies to a wire rack and allow to cool completely before filling, ensuring the filling won’t melt.
- Prepare Filling: Beat softened butter until creamy, then gradually add powdered sugar. Mix in heavy cream or milk and vanilla extract, beating until smooth and fluffy to create a luscious filling.
- Assemble Sandwich Cookies: Spread or pipe the filling onto the flat side of one cookie and top it with another to form a sandwich. Repeat this step for all cookies.
Notes
- Toast the shredded coconut beforehand in a dry skillet over medium heat until golden for extra flavor and crunch.
- Chill the dough in the refrigerator for 30 minutes before baking to achieve thicker, chewier cookies.
- Adding a pinch of sea salt to the filling provides a delightful sweet and salty contrast.
