The Best Chocolate Coconut Sandwich Cookies Recipe
Discover this delicious recipe for Chocolate Coconut Sandwich Cookies. Perfectly crispy cookies with a creamy coconut filling make for an irresistible treat.
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
For a non-vegan version use 2 eggs instead of flax meal and water. Cookies will be soft when baked as directed.
For a crisper cookie, bake an additional 2 minutes.
Be sure to use finely shredded coconut so it incorporates into the cream.
Also, feel free to use non-dairy cream cheese instead of Violife™ Creamy Original.
The metric measures for this recipes are as follows: 30 mL flax meal, 75 mL water, 375 mL all-purpose flour, 150 mL cocoa powder, 125 mL rolled oats, 250 mL Becel® with Oat Beverage margarine, 175 mL firmly packed light brown sugar, 175 mL granulated sugar, 5 mL vanilla extract, 250 mL vegan chocolate chips, 125 mL Becel® with Oat Beverage margarine, 125 mL Violife™ Creamy Original, 1 L icing sugar, 5 mL coconut extract, 5 mL vanilla extract, and 375 mL unsweetened finely shredded coconut.