How to make it

  • 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.
  • 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 (Note: I also added 1 tablespoon milk); increase speed to high, and beat until filling is light and fluffy, 5 minutes. Makes about 1 cup.
  • Read more about this recipe at my food blog

Reviews & Comments 1

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    " It was excellent "
    evseqvar ate it and said...
    I baked this cookies for Christmas and they're really good, easy and yummy! And they look so pretty.
    Was this review helpful? Yes Flag
    " It was excellent "
    evseqvar ate it and said...
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