Description
Delicious Coconut Cream Pie Cookies that combine the flavors of coconut cream pie into a delightful cookie sandwich.
Ingredients
Scale
- ½ cup (113g) unsalted butter, room temperature
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp coconut extract
- ½ cup granulated sugar
- 1 ¼ cups sweetened shredded coconut
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 ½ cups coconut milk
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 2 large egg yolks
- 1 tsp vanilla extract
- ½ cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar together until light and fluffy.
- Beat in egg, vanilla, and coconut extract.
- In another bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture.
- Stir in shredded coconut.
- Scoop dough into small balls, place on baking sheet, and slightly flatten.
- Bake for 10–12 minutes, until edges are golden. Let cool completely.
- In a saucepan, whisk coconut milk, sugar, and cornstarch until smooth.
- Add egg yolks and whisk well.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in vanilla and shredded coconut.
- Let filling cool before using.
- Spread a generous spoonful of coconut cream filling onto the bottom of one cookie.
- Top with another cookie to create a sandwich.
- Repeat with remaining cookies.
Notes
- Ensure the butter is at room temperature for easier creaming.
- Let the cookies cool completely before adding the filling to prevent it from melting.
- Store assembled cookies in the refrigerator for best freshness.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg