If you’re hunting for a sweet treat that delivers a big flavor payoff for surprisingly little effort, this Chocolate Chip Coconut Sandwich Cookies Recipe will instantly win you over. Imagine all the classic comfort of chocolate chip cookies, but with a toasty coconut twist and a creamy vanilla butter filling tucked right in the center. These cookie sandwiches are at once nostalgic and a little bit fancy, making them just as perfect for a family afternoon as for showing off at a cookie swap. Trust me: every bite is a burst of chewy, chocolatey, coconuty joy you didn’t know you needed!
Ingredients You’ll Need
One of the best things about this Chocolate Chip Coconut Sandwich Cookies Recipe is that it uses familiar, everyday ingredients. Each one plays an important role, building layers of flavor and irresistible textures. Here’s how the magic happens, ingredient by ingredient:
- Unsalted butter: Gives the cookies their rich, melt-in-your-mouth texture and makes the filling silky smooth.
- Granulated sugar: Adds sweetness and helps create those golden, crisp edges.
- Brown sugar: For a deeper, caramel-like flavor and extra chewiness in every cookie.
- Eggs: Bind everything together while making the cookies tender.
- Vanilla extract: Rounds out all the flavors and quietly enhances the coconut and chocolate notes.
- All-purpose flour: Forms the base of the dough and gives the cookies their structure.
- Baking soda: Lifts the cookies so they’re light and just the right amount of soft.
- Salt: Balances the sweetness and brings all the flavors forward (a little goes a long way!).
- Semi-sweet chocolate chips: Melts into gooey pockets for that classic chocolate chip cookie vibe.
- Sweetened shredded coconut: Adds tropical flair, chewy texture, and a gentle sweetness — try toasting it for bonus flavor!
- Powdered sugar (for the filling): Makes the vanilla buttercream dreamy and smooth.
- Heavy cream: Lightens up the filling to make it perfectly spreadable and fluffy.
How to Make Chocolate Chip Coconut Sandwich Cookies Recipe
Step 1: Prep Your Tools and Preheat
Start by lining two large baking sheets with parchment paper to keep cleanup easy and the cookies from sticking. Preheat your oven to 350°F (175°C) so it’s at the perfect baking temperature when you’re ready to go — this ensures your cookies bake evenly every single time.
Step 2: Cream the Butter and Sugars
In a big mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and just begging to be sampled. This step is crucial: it whips air into the dough, giving your cookies a soft, tender bite and just the right touch of caramel flavor.
Step 3: Add the Eggs and Vanilla
Crack in your eggs one at a time, beating well after each addition. This helps your dough come together smoothly. Stir in the vanilla extract for that wonderful aroma and to amp up all the best aspects of this Chocolate Chip Coconut Sandwich Cookies Recipe.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients into your buttery mixture, mixing gently until just combined (over-mixing can lead to tough cookies, so take it easy here!).
Step 5: Fold in the Chocolate Chips and Coconut
Using a spatula, gently fold in the chocolate chips and sweetened shredded coconut. The chocolate provides those classic melty bites, while the coconut brings chewy texture and a pop of tropical flavor to each cookie. If you want extra depth, toast the coconut first — your kitchen will smell heavenly!
Step 6: Scoop and Bake
Drop tablespoon-sized scoops of dough onto your prepared baking sheets, leaving plenty of space (about 2 inches) between cookies so they can spread properly. Bake for 9 to 11 minutes, until the edges are golden and the centers look just set. Keep a close eye near the end: every oven is different! Let them cool for 5 minutes on the sheet before transferring to a wire rack.
Step 7: Make the Creamy Filling
While the cookies cool, whip up the luscious vanilla buttercream. Beat together the softened butter, powdered sugar, heavy cream, and vanilla extract until light, spreadable, and utterly irresistible. If you’re feeling fancy, add a tiny pinch of sea salt here for contrast — it’s a subtle way to wow your taste buds!
Step 8: Assemble the Sandwich Cookies
Once the cookies are completely cool, it’s time to make the magic happen. Spread or pipe a generous layer of the filling onto the flat side of one cookie, then gently press a second cookie on top to create a sandwich. Repeat with the rest, and just try to resist eating one right away. Your homemade Chocolate Chip Coconut Sandwich Cookies Recipe is ready to steal the show!
How to Serve Chocolate Chip Coconut Sandwich Cookies Recipe
Garnishes
These cookies are already a showstopper, but if you want to add a little extra flair, try rolling the edges of the sandwiches in mini chocolate chips, toasted coconut, or even colorful sprinkles. A gentle dusting of powdered sugar on top makes them look straight out of a bakery!
Side Dishes
You can’t go wrong with the classic pairing of these cookies and an ice-cold glass of milk. For grown-up gatherings, offer them alongside coffee, hot chocolate, or even a scoop of coconut or chocolate ice cream to double-down on their signature flavors.
Creative Ways to Present
Stack these sandwich cookies on a pretty platter for parties, or package them in decorative bags or boxes as homemade gifts. For dessert buffets, try building a “cookie tower” or arranging them in a spiral for a whimsical effect — it’s amazing what just a little presentation can do.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers of the Chocolate Chip Coconut Sandwich Cookies Recipe in an airtight container at room temperature for up to three days. If you want them to last a bit longer, the fridge works well too — the cookies stay fresh, and the filling firms up just enough for tidy snacking.
Freezing
To freeze, arrange the sandwich cookies in a single layer on a baking sheet and pop them into the freezer until solid. Then, transfer them to a zip-top bag or airtight container with parchment paper between the layers. They’ll keep beautifully for up to two months. Thaw at room temperature before serving for best flavor and texture.
Reheating
While these cookies are delicious straight from the container, a short sit at room temperature (about 10–15 minutes if coming from the fridge or freezer) revives the filling’s creamy consistency. No need to use the oven or microwave; just a little patience brings them right back to perfection.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Unsweetened coconut will bring a less sweet, slightly nuttier taste and texture. If you choose this swap, you may want to taste the dough and filling and possibly add a bit of extra sugar to keep the flavors balanced.
What if I don’t have heavy cream for the filling?
No worries — you can substitute it with milk or even half-and-half. Just add a splash at a time until you reach the right creamy, spreadable consistency for your sandwich cookie filling.
Can I make the cookies smaller or larger?
Sure thing! Simply adjust the size of your dough scoops and keep an eye on the baking time. Smaller cookies will bake a minute or two faster, and bigger ones may take an extra minute or two. The key is those golden edges and set centers.
Is it possible to make the Chocolate Chip Coconut Sandwich Cookies Recipe gluten-free?
Yes! Use a high-quality 1:1 gluten-free flour blend in place of all-purpose flour. This swap usually works well in most cookie recipes, so you can enjoy these treats regardless of dietary needs.
Can I add nuts or other mix-ins?
Definitely — chopped pecans, walnuts, or even dried cranberries are delightful additions. Just keep total add-in volume to about 1 1/2 to 2 cups so the cookies don’t lose their soft, chewy texture.
Final Thoughts
If you’re craving something both homey and extraordinary, you’ll fall in love with this Chocolate Chip Coconut Sandwich Cookies Recipe from the very first bite. They’re a guaranteed hit with friends, family, and anyone lucky enough to snag one from your kitchen. Go ahead and give them a try — you’ll be making these on repeat!
Print
Chocolate Chip Coconut Sandwich Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 12 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Chip Coconut Sandwich Cookies that are a perfect combination of chewy, crunchy, and creamy. These cookies are a delightful treat for any occasion.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until fully combined.
- Add mix-ins: Fold in chocolate chips and shredded coconut.
- Bake: Drop tablespoon-sized scoops of dough onto the baking sheets, spacing 2 inches apart. Bake for 9–11 minutes or until golden brown at the edges.
- Cool and assemble: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. To make the filling, beat together the softened butter, powdered sugar, heavy cream, and vanilla extract until fluffy and smooth. Once cookies are completely cool, spread or pipe a layer of filling on the flat side of one cookie and top with another to make a sandwich. Repeat with remaining cookies.
Notes
- Toast the shredded coconut for a richer flavor.
- Add a pinch of sea salt to the filling for contrast.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 390
- Sugar: 30 g
- Sodium: 160 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
