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
Scale
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
