Coconut Sandwich Cookies

Recipe and photo by Tami Ganeles Weiser Yield:  24 sandwich cookies
Prep Time:  35 minutes Cook Time:  24 minutes

Coconut Sandwich Cookies

Coconut oil in the batter gives these crispy sandwich cookies a rich, coconut-y flavor that is intensified by the shredded coconut inside and out. The white chocolate and filling adds to the “yum” factor.


2½ cups (325 grams) all-purpose flour

¾ teaspoon (4 grams) baking soda

¼ teaspoon (1 gram) kosher salt

1 cup (216 grams) coconut oil

1⅓ cups (272 grams) granulated sugar, divided

5 egg whites (148 grams)

2 teaspoons vanilla bean paste 

1 pound (454 grams) white chocolate

1 cup shredded, sweetened coconut, toasted, for garnish


  1. Preheat the oven to 325°F.  Line 2 rimmed, nonstick baking sheets with parchment paper or Silpats. Set aside.
  2. Sift the flour, baking powder, and salt onto a sheet of parchment paper or into a bowl. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, combine the oil and 1 cup of the sugar and mix at medium speed for about 3 minutes, until fully combined. Add all of the flour mixture and mix for about 1 minute until combined. The mixture will be very thick. Transfer the batter to a separate bowl.
  4. Rinse and dry the mixer bowl. It should be perfectly clean. Return the bowl to the mixer stand and pour the egg whites into it. Attach the whip. Whip at low speed for about 30 seconds, until foamy. Increase the speed to medium and whip, adding the remaining sugar gradually, for about 2 minutes, or until soft peaks form. Increase the speed to high and whip for 2 minutes, or until stiff peaks form (see Kitchen Tips). You can also do this in a mixer bowl with a wire whisk, but it will take some elbow grease and time.
  5. Remove the bowl from the mixer and fold half of the egg whites into the flour mixture, giving them a good stir to combine and lighten the batter. Then fold in the remaining egg whites gently and carefully, to keep as much air in the mixture as possible.
  6. Drop the dough onto the prepared baking sheets in 2-teaspoon mounds, spacing them 2 inches apart, with 12 cookies per sheet. Bake for 10 to 12 minutes, until the cookies have spread and flattened out and are golden brown in color. Set aside to cool. Repeat with the remaining batter.
  7. While the cookies are cooling, chop the white chocolate roughly, pour the pieces into a microwave-safe container. Microwave at high power  for 15 to 20 seconds, stir, microwave again for 15 to 20 seconds, stir, and repeat until the chocolate is melted. Note that microwaved chocolate does not look melted even when it is quite hot, so it must be watched carefully and stirred often to get it to the right consistency without overheating it. (If you can stir it, you will know that it is melted; see Kitchen Tip.)
  8. Assemble the cookies: When they have cooled, place them bottom-side-up (and rounded-side-down) on a work surface. Spread a thin layer of melted chocolate on each. Sprinkle half of the cookies with a little shredded coconut. Top each with one of the remaining cookies, with the flat bottom side pressed gently against the filling. Pour the remaining coconut into a shallow bowl and roll the filled cookies in it to coat the sides.

Kitchen Tips

  1. When beating egg whites, an impeccably clean bowl is a must; even a bit of grease can decrease their volume and stability. Egg whites at the soft peak stage will be glossy and foamy, retain their basic shape but will droop a bit, and won’t entirely cling to the bowl. Egg whites at the stiff peak stage will be glossy and very firm, will retain their shape and cling to the bowl.  They will stand straight up from the overturned beater. Yet they will still be creamy and flexible enough to fold in with other ingredient
  2. You can also melt the chocolate in the top of a double boiler set over a pot of simmering water. Be sure the top pot is large enough so that it sits securely on top of the bottom one, so that no water can get into the chocolate. Keep the top pot just above the surface of the simmering water.
  3. The cookies are dairy free, although the sandwiches are not because of the white chocolate. To make dairy-free sandwich cookies, use dark chocolate or jam for the filling.


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