Coconut sandwich cookies are a decadent tropical treat. Crunchy coconut-infused cookies hugging a creamy white chocolate ganache filling. The flavours and taste of this cookie are very contrasting yet very complimentary. The crunch of cookies is complimented by the velvety ganache. The nutty sublime flavours of coconut balance the decadent richness of white chocolate. These cookies can give your taste buds a vacation.
Coconut and white chocolate are one dynamic duo. The white chocolate provides a creamy backdrop that complements rather than competes with other flavours. Which allows the nutty flavours of coconut to shine properly. And when this combo comes in the form of sandwich cookies, it’s pure bliss.
Try my other flavours of sandwich cookies such as caramel ganache cookies or chocolate ganache sandwich cookies.
These bite-sized coconut sandwich cookies are perfect for summer. They are indulgent yet do not feel very heavy. So tie your aprons and create this tropical delight in your kitchen.
Ingredients required to make Coconut Sandwich Cookies:-
Following is a preview list of ingredients, for a detailed list with quantity required, find the recipe card below.
Coconut cookies
Powdered Sugar
Butter
All-purpose flour
Cornflour/Cornstarch
Egg
Vanilla Extract
Fresh cream/milk
Desiccated Coconut
White Chocolate Ganache
White Chocolate
Whipping Cream
How to make coconut sandwich cookies?
Following is a simple instruction list, for detailed instructions, find the recipe card below.
Coconut Cookies
- Cream butter and sugar.
- Add vanilla, cream, and egg. Mix till combined.
- Add the dry ingredients and mix till combined.
- Fill the dough into a piping bag with a nozzle. Pipe the dough onto a lined baking sheet.
- Bake in a preheated oven till golden brown. Let the cookies cool on the sheet itself.
White chocolate ganache
- Melt white chocolate and cream in a double boiler or a microwave.
- Cover with a cling wrap and refrigerate for a few minutes.
- Whisk the chilled ganache till creamy and white.
- Fill the ganache into a piping bag with a nozzle. Pipe the ganache onto half the cookies. Place the other half on top of the ganache to make sandwich cookies.
Tips
- All refrigerated products such as eggs and butter should be at room temperature before use.
- Properly measure all the ingredients, especially flour. If you don’t own a weighing machine fill your measuring cups with a spoon rather than directly scooping.
- After the addition of flour do not over-mix.
Storage
The cookies can be stored in an airtight container at room temperature for 1 day and up to 1 week in the fridge.
Not suitable for freezing as both cookies and ganache will lose their texture.
if you liked this recipe, try these!
Coconut Sandwich Cookies
Ingredients
Coconut cookies
- 40 g Powdered Sugar ⅓ cup
- 100 g Butter (room temperature, unsalted) ⅓ cup+2 tbsp
- 150 g All-purpose flour 1¼cups
- 15 g cornflour 1½tbsp
- 1 Eggs (room temperature)
- 1 tsp Vanilla Extract
- 30 g Fresh cream/milk 2 tbsp
- 40 g Desiccated Coconut ⅜ cup
White Chocolate Ganache
- 100 g White Chocolate ¾ cup
- 40 g Whipping Cream 3 tbsp
Instructions
COCONUT COOKIES
- Preheat the oven to 180℃/350℉. Line a cookie baking sheet with parchment/butter/baking paper. Draw 2-inch circles on them with little distance between each other. Set aside.
- Add butter and powdered sugar to a large bowl. Mix with a whisk/hand mixer/stand mixer till creamy and smooth.
- Add egg, cream, and vanilla extract. Mix till combined.
- Sift in flour, salt, and cornflour/cornstarch. Mix till just no dry ingredients are visible. Add the desiccated coconut and mix with a spatula till properly combined.
- Fill this dough in a piping bag fitted with a nozzle (You can use any nozzle. I’ve used an open star nozzle). Pipe the dough onto the drawn circles.
- Bake in the preheated oven at 180℃/350℉ for 15-18 minutes or until the cookies turn golden. Let them cool completely on the sheet itself.
WHITE CHOCOLATE GANACHE
- Melt white chocolate and whipping cream with the help of a double boiler or microwave. Mix thoroughly to ensure that the chocolate is completely melted. Cover the surface with a cling wrap and place it in the fridge for 30 minutes.
- After 30 minutes remove the plastic wrap and beat the ganache on medium speed till the ganache turns white in colour and creamy smooth in texture.
- Fill the ganache into a piping bag fitted with any nozzle.
Assembly
- Pipe the ganache onto the lower or downside of the cookies. Place another cookie on top to create a sandwich cookie. Repeat this process with all of the cookies.
- You can consume them as it is but for better results place them in an airtight container and chill in the fridge for 30 minutes.
Notes
- All refrigerated products such as eggs and butter should be at room temperature before use.
- Properly measure all the ingredients, especially flour. If you don’t own a weighing machine fill your measuring cups with a spoon rather than directly scooping.
- After the addition of flour do not over-mix.