Dark Chocolate Coconut Sandwich Cookies

Dark Chocolate Coconut Sandwich Cookies

cookie dough:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1/3 cup light brown sugar
  • 1/4 cup white granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder (preferably Hershey's Special Dark)
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 2-3 tablespoons milk or cream
  • 1 1/2 cups shredded coconut, divided
  • 2/3 cup bittersweet chocolate chips
  • 2/3 cup chopped pecans

coconut buttercream:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 ounces cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 tablespoon meringue powder
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons cream


In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, cream cheese and sugars on medium speed for 3 minutes.  Beat in the egg and vanilla and scrape down the bowl.

In a separate bowl, combine the flour, cocoa powder, salt, baking soda and nutmeg.  Add by spoonfuls, mixing on low until combined.  Add the milk or cream, just enough to moisten the dough.  Stir in 1/2 cup coconut, and the chocolate chips and pecans.  The dough will be thick.

Cover with plastic and refrigerate for 2-3 hours, or overnight.

Preheat the oven to 350 and line a baking sheet with a silpat or parchment paper.  Place the remaining 1 cup coconut in a small bowl.  Scoop rounded tablespoonfuls of dough, flatten with the palm of your hand, press one side against the coconut and place two inches apart on the baking sheet, coconut side up.  Bake for 7 minutes, cool for 1 minute on the baking sheet and then carefully transfer to a wire rack to cool completely.

For the frosting, mix the butter, cream cheese, powdered sugar and meringue powder on low to combine.  Add the extracts and cream, and whip on medium high speed for 5 minutes, until very light and fluffy.  Pipe or spread onto the bottom side of half the cookies and top with the other cookies.  Store in an airtight container for 3 days or refrigerate for up to a week.


Yields about 2 1/2 dozen cookies / 15 cookie sandwiches


Recipe from Curly Girl Kitchen