Get ready to fall in love, because Chocolate Chip Coconut Sandwich Cookies are about to become your new favorite treat! Imagine tender, buttery cookies studded with sweet coconut and melty chocolate chips, all hugging a rich, silky chocolate ganache center. Every bite is a tropical-chocolate dream—crispy at the edges, soft in the middle, and filled with a luscious chocolate surprise. Whether you’re baking for friends, family, or your own sweet tooth, these cookies are pure joy sandwiched together.
Ingredients You’ll Need
You won’t believe how a handful of everyday ingredients come together to create the magic of these cookies! Each one plays a starring role in building that perfect blend of chewy, coconutty, chocolatey goodness we all crave.
- Unsalted butter (1 cup, softened): Gives the cookies their rich, melt-in-your-mouth texture and flavor.
- Granulated sugar (3/4 cup): Adds sweetness and helps the cookies bake up with just the right crisp edges.
- Brown sugar, packed (3/4 cup): Brings extra moisture and a caramel undertone that pairs perfectly with coconut.
- Large eggs (2): Bind everything together and add tenderness to the dough.
- Vanilla extract (1 teaspoon): Enhances all the other flavors for that classic cookie aroma.
- All-purpose flour (2 1/4 cups): The base that gives the cookies structure and chew.
- Baking soda (1/2 teaspoon): Helps the cookies rise and stay soft in the center.
- Salt (1/2 teaspoon): Balances sweetness and brings out every flavor note.
- Sweetened shredded coconut (1 cup): Infuses each bite with tropical texture and flavor.
- Mini chocolate chips (1 1/2 cups): Perfectly distribute melty chocolate throughout every cookie.
- Heavy cream (1/2 cup): Creates the smooth, decadent ganache filling.
- Semi-sweet chocolate chips (6 oz, for filling): Melt into a luscious, glossy ganache—just right for sandwiching.
How to Make Chocolate Chip Coconut Sandwich Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This simple step guarantees your cookies won’t stick and makes cleanup a breeze. It also helps the cookies bake evenly, so every sandwich cookie turns out picture-perfect.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy. This process aerates the dough, setting you up for cookies with a tender, almost cake-like crumb. Don’t rush this part—it’s where the magic starts!
Step 3: Add Eggs and Vanilla
Crack in your eggs and pour in the vanilla extract, mixing until everything is beautifully combined. The eggs provide structure, while the vanilla wraps everything in a warm, sweet aroma that’ll have you swooning even before the cookies hit the oven.
Step 4: Mix in Dry Ingredients
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mix to your wet ingredients, stirring just until combined. Overmixing can make the cookies tough, so stop as soon as you don’t see any more flour streaks. This way, your Chocolate Chip Coconut Sandwich Cookies stay perfectly soft and chewy.
Step 5: Fold in Coconut and Mini Chocolate Chips
Now it’s time for the fun part! Gently fold in the sweetened shredded coconut and mini chocolate chips. Every scoop of dough will be loaded with chocolate and coconut, promising a little bit of everything in every bite.
Step 6: Scoop and Bake
Drop rounded teaspoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9 to 11 minutes, just until the edges are lightly golden. The centers should look slightly soft—that’s how you get that perfect cookie sandwich texture. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 7: Make the Ganache Filling
While your cookies cool, heat the heavy cream in a small saucepan over medium heat until it’s just simmering. Pour it over the semi-sweet chocolate chips in a heatproof bowl and let it sit for 2 minutes. Stir until smooth and glossy, then let the ganache cool so it thickens enough to spread.
Step 8: Assemble the Sandwiches
Once the cookies are completely cool, flip half of them over and spread a generous layer of ganache on the flat side. Top with another cookie, gently pressing to sandwich them together. Repeat until you’ve created a batch of Chocolate Chip Coconut Sandwich Cookies that look as good as they taste!
How to Serve Chocolate Chip Coconut Sandwich Cookies
Garnishes
For a little extra flair, sprinkle the freshly assembled sandwiches with a dusting of powdered sugar or a few extra chocolate shavings. Toasted coconut is another delightful touch—just scatter a pinch over the ganache before closing up each cookie. These small touches make your Chocolate Chip Coconut Sandwich Cookies look bakery-worthy.
Side Dishes
Pair these cookies with a cold glass of milk, a frothy cappuccino, or even a scoop of vanilla ice cream for an indulgent dessert plate. They also make a fun addition to an afternoon tea, nestled alongside fresh fruit or a handful of almonds for a perfect sweet-and-savory balance.
Creative Ways to Present
Stack them high on a vintage cake stand for a show-stopping centerpiece, or package them in pretty cellophane bags tied with ribbon for a heartfelt homemade gift. For parties, set up a “cookie sandwich bar” with toppings like chopped nuts, mini marshmallows, or sprinkles, and let guests customize their own Chocolate Chip Coconut Sandwich Cookies.
Make Ahead and Storage
Storing Leftovers
Keep your Chocolate Chip Coconut Sandwich Cookies fresh by storing them in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, pop them in the fridge to maintain that luscious ganache filling and keep the cookies at their best.
Freezing
For longer-term storage, freeze the assembled sandwich cookies in a single layer on a baking sheet, then transfer to a zip-top bag or airtight container. They’ll keep beautifully for up to 2 months. Thaw at room temperature for about 30 minutes before enjoying, and you’ll have a homemade treat ready whenever a craving strikes!
Reheating
If you like your cookies with a just-baked warmth, pop a sandwich (or two!) in the microwave for 5 to 10 seconds. This softens the ganache and turns the cookies extra gooey—almost like a mini molten lava cake, with a coconut twist.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Unsweetened coconut will give you a slightly less sweet, more pronounced coconut flavor. You may want to add an extra tablespoon of sugar to the dough to compensate, depending on your taste.
What can I substitute for heavy cream in the ganache?
If you don’t have heavy cream, try using full-fat coconut milk for a dairy-free, extra-tropical version of the ganache. Half-and-half can also work in a pinch, though the ganache may be a bit less silky.
Can I make the dough ahead of time?
Yes! You can prepare the dough up to 2 days in advance and keep it covered in the fridge. When you’re ready to bake, simply let it sit at room temperature for 20 minutes so it’s easy to scoop.
Why did my cookies spread too much?
If your cookies spread more than you’d like, it could be that the butter was too soft or the dough was too warm. Try chilling the dough for 30 minutes before baking, and make sure you’re measuring the flour carefully.
How do I get perfectly even sandwich cookies?
Using a small cookie scoop helps portion the dough evenly, and pairing up cookies of similar size makes for neater sandwiches. A little extra attention during assembly turns your Chocolate Chip Coconut Sandwich Cookies into bakery-quality treats!
Final Thoughts
There’s just something magical about Chocolate Chip Coconut Sandwich Cookies—each one is like a little celebration. Whether you’re sharing them at a party or sneaking one with your afternoon coffee, these cookies are guaranteed to spark smiles. Give them a whirl and make your next baking day extra special!
Print
Chocolate Chip Coconut Sandwich Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Chocolate Chip Coconut Sandwich Cookies featuring a rich chocolate ganache filling. Soft, chewy cookies packed with shredded coconut and mini chocolate chips are paired with a luscious semi-sweet chocolate ganache, perfect for satisfying your sweet tooth with a tropical twist.
Ingredients
Cookie Dough
- 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
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 1/2 cups mini chocolate chips
Chocolate Ganache Filling
- 1/2 cup heavy cream
- 6 oz semi-sweet chocolate chips
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined, creating a smooth base for your dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, then mix in the vanilla extract, ensuring all are fully blended into the batter for optimal flavor and texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, breaking up any lumps for a uniform dry mix.
- Combine Dry and Wet Ingredients: Gradually add the dry mixture into the wet ingredients, stirring until just combined to avoid overworking the dough and keeping cookies tender.
- Stir in Coconut and Chocolate Chips: Fold in the shredded coconut and mini chocolate chips evenly throughout the dough to distribute flavor and texture in every bite.
- Shape and Bake Cookies: Drop rounded teaspoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 9 to 11 minutes, or until the edges turn a light golden brown.
- Cool the Cookies: Let the cookies rest on the baking sheets for 5 minutes after baking, then transfer them to a wire rack to cool completely, ensuring they firm up properly.
- Make the Ganache Filling: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips placed in a heatproof bowl. Let it stand for 2 minutes, then stir gently until the mixture is smooth and glossy.
- Assemble the Sandwich Cookies: Once the cookies are completely cooled, spread a layer of the chocolate ganache onto the flat side of one cookie, then sandwich it with another cookie. Repeat this process with the remaining cookies to create delicious sandwich treats.
Notes
- For a tropical twist, add a splash of coconut extract to the cookie dough for enhanced coconut flavor.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Refrigerate for longer storage, but allow ganache to soften slightly before serving.
- Use mini chocolate chips for even distribution and better melting consistency in the cookies.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 270
- Sugar: 21g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
