- Cooking Time:
- Preparation Time:
BackstoryCoconut Sandwich Cookies (Originally published in the December 2007 issue of Everyday Food: A Martha Stewart Magazine)
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 package (7 ounces) sweetened shredded coconut (about 2 1/4 cups)
- 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 (recipe follows)
- 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. 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.