If you love classic chocolate chip cookies but crave something with a tropical twist, this Chocolate Chip Coconut Sandwich Cookies Recipe will become your new obsession! Imagine chewy, golden-brown cookies studded with melty chocolate chips and sweet coconut flakes, all hugging a fluffy coconut cream filling. These cookies strike the perfect balance between rich chocolate, buttery goodness, and tropical coconut flavor. Whether you’re baking for a party, making an after-school treat, or just indulging your sweet tooth, these sandwich cookies bring both fun and flavor to your kitchen table.
Ingredients You’ll Need
The ingredients for this Chocolate Chip Coconut Sandwich Cookies Recipe are wonderfully straightforward, but each one plays a starring role in creating the perfect flavor and texture. Gather these building blocks and get ready for cookie perfection that’s simple, delightful, and seriously hard to resist!
- Unsalted butter (1 cup, softened): The rich, creamy base for both the cookies and the filling; be sure it’s room temperature for best results.
- Brown sugar (1 cup, packed): Adds moisture and a deep caramel flavor that pairs beautifully with chocolate and coconut.
- Granulated sugar (1/2 cup): Contributes sweetness and helps the cookies achieve a light, crisp edge.
- Large eggs (2): Bind everything together for a dough that’s sturdy yet chewy.
- Vanilla extract (2 teaspoons): Enhances all the other flavors and gives the dough a warm, comforting aroma.
- All-purpose flour (2 1/4 cups): The structure behind the cookies—measured properly, it ensures the ideal thickness.
- Baking soda (1 teaspoon): Gives the cookies their beautiful rise and a soft, chewy texture.
- Salt (1/2 teaspoon): Just enough to round out and intensify the flavors.
- Semisweet chocolate chips (2 cups): The star mix-in for melty pools of chocolate in every bite.
- Sweetened shredded coconut (1 cup): The key to toasty, tropical flavor and irresistible chewiness.
- Unsalted butter (1/2 cup, softened for filling): The creamy base of the coconut filling—don’t skip the softening!
- Powdered sugar (2 cups): Essential for a smooth and sweet sandwich cookie filling.
- Heavy cream (2 tablespoons): Adds fluffiness and lightness to the filling, making it dreamy to spread.
- Coconut extract (1 teaspoon): Brings an extra burst of coconut essence to the filling that takes the cookies to another level.
How to Make Chocolate Chip Coconut Sandwich Cookies Recipe
Step 1: Prep Your Baking Equipment
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This keeps the cookies from sticking and ensures the perfect golden bottom with every batch of the Chocolate Chip Coconut Sandwich Cookies Recipe.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is key: that creamy texture equals soft, tender cookies!
Step 3: Add the Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. When combined, the mixture should look creamy and homogenous, which means it’s primed for the dry ingredients.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gently add the dry mixture to your wet mixture, stirring until just combined. This prevents over-mixing and keeps the cookies tender.
Step 5: Fold in the Chocolate and Coconut
With a spatula, fold in the chocolate chips and sweetened shredded coconut. Each scoop will be loaded with bursts of chocolate and chewy coconut goodness—the heart of the Chocolate Chip Coconut Sandwich Cookies Recipe.
Step 6: Scoop and Bake
Use a tablespoon or small cookie scoop to portion out your dough onto the prepared sheets, leaving about 2 inches between each cookie for spreading. Bake for 10 to 12 minutes, or until the edges are golden but the centers still look a bit soft.
Step 7: Cool the Cookies
Let the cookies rest on the baking sheets for a few minutes before moving them to a wire rack to cool completely. This is crucial—they need to be fully cool before sandwiching!
Step 8: Make the Coconut Cream Filling
Beat the softened butter for the filling until creamy. Slowly add the powdered sugar, heavy cream, and coconut extract, beating until fluffy and smooth. The filling should be thick yet silky.
Step 9: Assemble the Sandwich Cookies
Spread or pipe a generous layer of coconut cream filling on the flat side of half the cooled cookies. Top with the remaining cookies to create sandwiches—press gently, and admire your cookie creations!
How to Serve Chocolate Chip Coconut Sandwich Cookies Recipe
Garnishes
Give your Chocolate Chip Coconut Sandwich Cookies Recipe some extra flair by rolling the edges in toasted coconut flakes or mini chocolate chips. Not only does it look adorable, but it adds another pop of flavor and a little crunch. A dusting of powdered sugar before serving gives a professional bakery vibe at home.
Side Dishes
Since these cookies are quite decadent, serve them with something that balances the sweetness. A tall glass of cold milk (dairy or non-dairy), a hot cup of coffee, or an unsweetened coconut latte makes for a dreamy pairing. If you’re hosting, a fresh fruit platter alongside the cookies adds a touch of freshness and color.
Creative Ways to Present
Stack these sandwich cookies on a beautiful platter or tiered cake stand for a show-stopping centerpiece. For a party, wrap each cookie in a bit of parchment paper and tie them with baker’s twine for a sweet homemade gift. You can even sandwich a scoop of vanilla or coconut ice cream between the cookies for a fun, frosty twist!
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Chip Coconut Sandwich Cookies Recipe at peak freshness, store them in an airtight container at room temperature for up to 3 days. If your house is on the warmer side, pop them in the fridge to prevent the filling from getting too soft. The cookies will remain soft and chewy, with the flavors melding even more over time.
Freezing
Want to save some for later or get a jump on party prep? Both the baked cookies (unfilled) and the finished sandwich cookies freeze well! Place in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or airtight container with parchment between layers. They’ll stay fresh in the freezer for up to 2 months.
Reheating
For that just-baked taste, let frozen cookies thaw at room temperature, then warm unfilled cookies in a 300°F (150°C) oven for a few minutes before assembling. For filled cookies, simply let them come to room temperature; the filling will soften and the cookies will be perfectly tender.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Just note that unsweetened coconut will result in a slightly less sweet and less moist cookie. If you enjoy a less sugary treat or want more coconut-forward flavor, go ahead and make the swap.
Is there a way to make these gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but you’ll still get a delicious Chocolate Chip Coconut Sandwich Cookies Recipe experience.
What if I don’t have coconut extract?
If you can’t find coconut extract, just double up on vanilla extract. The coconut flavor won’t be as intense, but the shredded coconut itself still delivers lots of tropical notes.
Can I use white chocolate chips instead of semisweet?
Absolutely! Mix and match chip varieties for your ideal level of sweetness. White chocolate makes a delicious partner for coconut, so feel free to get creative.
How far in advance can I make the filling?
You can prepare the coconut cream filling up to 2 days ahead. Keep it refrigerated in an airtight container, and let it soften slightly at room temperature before assembling your Chocolate Chip Coconut Sandwich Cookies Recipe.
Final Thoughts
If you’re searching for a fresh spin on a beloved classic, this Chocolate Chip Coconut Sandwich Cookies Recipe is calling your name! Each bite is a blissful mash-up of chewy, chocolaty, and coconut-filled goodness. Roll up your sleeves, invite a friend to join you, and treat yourself to a batch—your taste buds will thank you!
Print
Chocolate Chip Coconut Sandwich Cookies Recipe
- Total Time: 37 minutes
- Yield: 20 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of chocolate and coconut with these chewy chocolate chip coconut sandwich cookies. A perfect treat for any occasion!
Ingredients
Cookies:
- 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 semisweet chocolate chips
- 1 cup sweetened shredded coconut
Filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon coconut extract
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs and vanilla until smooth.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into wet mixture until combined.
- Add chocolate and coconut: Fold in chocolate chips and shredded coconut.
- Bake: Scoop dough onto baking sheets and bake for 10 to 12 minutes until golden.
- Make filling: Beat butter until creamy, then gradually add powdered sugar, heavy cream, and coconut extract. Spread filling on cookies and assemble into sandwiches.
Notes
- For extra flavor, roll the edges of the filled cookies in shredded coconut or mini chocolate chips.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 290
- Sugar: 27g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
