Coconut Sandwich Cookies

I married a man with no tastebuds. When I first married him, he professed to dislike a number of things. Many of which, I found out later, he never bothered to even try. He just claimed he did not like them to avoid pressure. In this ever expanding list of dislikes included coconut.

So strange, what is not to like about coconut? It's fairly sweet naturally, it's a fruit, and can be used for an amazing number of things besides being edible. I was amazed to see all of the things they could do with a coconut in Guam.

Of course, now, he has grown up some and enjoys a plethora of odd food items. Many of which, I at times, can not stomach(escargot, anyone?). I am so glad he gives things a try now.

I always know I can rely on Everyday Food to deliver something quick that highlights a few simple ingredients. I have yet to see a lengthy recipe in their pages. The other night I was wanting something sweet, quick, and different than chocolaty desserts. These sandwich cookies were just perfect for dessert the other night. They provided just the right amount of sweetness and one was very satisfying.

The dough does not spread as much as I had anticipated, so, next time I think I may reduce to amount of dough I use for each cookie. The coconut in the dough lent a little bit of chewiness and they stayed good for a few days in the refrigerator. I will be repeating this again since our whole family enjoyed them so much.




Coconut Sandwich Cookies

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 package (7 ounces) sweetened shredded coconut
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
Creamy Vanilla Filling (see below)

Preheat oven to 350, with racks set in upper and lower thirds. In a medium bowl, whisk together flour, baking powder and salt; set aside. Place 1/2 cup coconut into a small bowl; set aside. Place remaining coconut in a food processor; pulse until coarsely ground. Set aside.

Using an electric mixer, beat butter with sugars until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture and ground coconut; mix just until combined.

Drop dough by level tablespoons onto two baking sheets, 1 to 2 inches apart.(Next time I would probably try a little less than a tablespoon) Bake until lightly golden around the edges, 10 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

Dividing evenly, spread filling on flat side of half the cookies; sandwich with remaining cookies. Roll edges in reserved coconut, and chill until ready to serve.

Creamy Vanilla Filling

Using an electric mixer, beat 1/2 cup (1 stick) room-temperature unsalted butter until light and fluffy. With mixer on medium, beat in 1 cup confectioners’ sugar, 1/2 cup at a time, scraping down bowl as necessary. Add 1/2 teaspoon pure vanilla extract; increase speed to high, and beat until filling is light and fluffy, 5 minutes. Makes about 1 cup.