Coconut Strawberry Cream Sandwich Cookies


1 1/2 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
3/4 cup unsalted butter, room temperature
1 1/4 cups granulated sugar
1 tsp vanilla extract
2 large eggs
1 cup unsweetened shredded coconut, medium

Strawberry Filling
1/4 cup unsalted butter, room temperature
3/4 cup confectioner's sugar
2 Tbsp strawberry jam
1/3 cup strawberry jam


Preheat oven to 375 degrees F.

Cream butter until smooth. Pour in the sugar and the vanilla extract and beat that in for another 30 seconds. Add eggs one at a time, and allow each one to mix in completely before adding in the next.

In a separate bowl, whisk together the flour, baking powder and salt. Then add it to the bowl with butter and sugar. Stir it in and fold in the shredded coconut

Scoop tablespoon-sized mounds on to a parchment lined baking sheet. Space them about 2 inches apart since they spread like they mean it.

Bake in a preheated 375 degree oven until the edges turn golden, about 10-12 minutes. Let cool.

In a small bowl, combine butter, confectioner's sugar and the 2 tablespoons of jam. Beat at medium speed until light and fluffy.

Spread 1 teaspoon strawberry cream on the undersides of half the cookies. Spread 1/2 teaspoon of strawberry jam on remaining cookies. Sandwich one of each cookie together (one with cream filling and one with jam). Cookies can be stored at room temperature in an airtight container up to 2 days.

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