Decadent Chocolate Coconut Sandwich Cookies Recipe
Looking for a delightful vegan treat that combines rich chocolate with creamy coconut? Look no further than these Chocolate C’OAT’conut Sandwich Cookies. These cookies are not only delicious but also have the perfect balance of textures, making them an irresistible dessert or snack.
Table of Contents
The Best Chocolate Coconut Sandwich Cookies Recipe
The Chocolate C’OAT’conut Sandwich Cookies are the epitome of a perfect treat. With a chewy yet slightly crispy cookie exterior and a luscious coconut filling, these cookies will quickly become a favorite. Plus, they are vegan, so everyone can enjoy them!
Notes on Ingredients
- Flax Seed Meal and Water: Used as a vegan egg substitute to help bind the ingredients.
- All-Purpose Flour: Forms the base of the cookie dough.
- Unsweetened Cocoa Powder: Provides rich chocolate flavor.
- Rolled Oats: Adds texture and a bit of chewiness.
- Baking Soda: Helps the cookies rise.
- Becel® with Oat Beverage Margarine: Ensures the cookies are tender and adds a hint of oat flavor.
- Light Brown Sugar and Granulated Sugar: For sweetness and structure.
- Vanilla Extract: Enhances the overall flavor.
- Vegan Chocolate Chips: Adds chocolatey goodness.
- Violife™ Creamy Original: Used for the coconut cream filling.
- Icing Sugar: Sweetens and stabilizes the filling.
- Coconut Extract and Shredded Coconut: Adds a delightful coconut flavor to the filling.
How to Make Chocolate Coconut Sandwich Cookies
- Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Flax Mixture: Combine 2 tablespoons flax seed meal and ⅓ cup water. Let it stand for 10 minutes.
- Dry Ingredients: In a large bowl, combine 1 ½ cups all-purpose flour, ⅔ cup unsweetened cocoa powder, ½ cup rolled oats, and 1 teaspoon baking soda. Set aside.
- Cream Mixture: Beat 1 cup Becel® with Oat Beverage margarine with ¾ cup light brown sugar and ¾ cup granulated sugar until light and fluffy, about 5 minutes. Beat in the flax meal mixture and 1 teaspoon vanilla extract.
- Combine: Gradually beat in the flour mixture until just blended. Stir in 1 cup vegan chocolate chips.
- Bake: Drop dough by heaping tablespoonfuls onto the prepared baking sheet, spacing 2 inches apart. Bake for 10 minutes or until edges are just set. Do not overbake.
- Cool: Place the baking sheet on a wire rack and cool for 5 minutes before transferring cookies to the rack to cool completely.
- Filling: Beat ½ cup Becel® with Oat Beverage margarine and ½ cup Violife™ Creamy Original until creamy. Add 4 cups icing sugar, 1 teaspoon coconut extract, and 1 teaspoon vanilla extract. Beat until fluffy, then stir in 1 ½ cups shredded coconut.
- Assemble: Once cookies are completely cooled, spread about 2 tablespoons of coconut cream on the flat side of one cookie. Top with another cookie and press gently until the cream comes to the edge. Repeat with remaining cookies.
How to Serve Chocolate Coconut Sandwich Cookies
Serve these cookies as a delightful dessert or a sweet snack with a cup of coffee or tea. They are perfect for parties, gatherings, or just a treat for yourself.
How to Store Chocolate Coconut Sandwich Cookies
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze the cookies for up to 3 months. Thaw at room temperature before serving.
FAQs About Chocolate Coconut Sandwich Cookies
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are gluten-free.
Can I use regular eggs instead of flax meal?
Yes, for a non-vegan version, use 2 eggs in place of the flax meal and water mixture.
How do I make the cookies crispier?
For a crisper cookie, bake an additional 2 minutes.
Can I use a different type of non-dairy cream cheese?
Yes, you can use any non-dairy cream cheese available to you.
The Best Chocolate Coconut Sandwich Cookies Recipe
Ingredients
- 2 tablespoons flax seed meal
- ⅓ cup water
- 1 ½ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 cup Becel® with Oat Beverage margarine
- ¾ cup firmly packed light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup vegan chocolate chips
- ½ cup Becel® with Oat Beverage margarine
- ½ cup Violife™ Creamy Original
- 4 cups icing sugar
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 ½ cups unsweetened finely shredded coconut
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
- Combine flax meal and water. Let stand 10 minutes.
- Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.
- Beat 1 cup Becel® with Oat Beverage margarine with sugars in another large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in flax meal mixture and vanilla. Gradually beat in flour mixture just until blended. Stir in chocolate chips.
- Drop dough by heaping tablespoonfuls onto prepared baking sheet, 2 inches (5 cm) apart. Recipe will yield about 48 cookies. Bake 10 minutes or until edges are just set. Do not overbake.
- Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.
- Beat 1/2 cup Becel® and non-dairy cream cheese in large bowl with electric mixture until creamy. Add icing sugar, coconut extract, and vanilla extract, and beat until fluffy. Stir in shredded coconut.
- Once cookies have cooled completely, spread about 2 tablespoons coconut cream on flat side of one cookie and top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining cream and cookies.
Notes
Enjoy these decadent Chocolate C’OAT’conut Sandwich Cookies, and relish the perfect harmony of chocolate and coconut in every bite!
