| Level: | Easy |
| Total: | 45 min |
| Prep: | 35 min |
| Cook: | 10 min |
| Yield: | 16 sandwich cookies |
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon unsweetened Dutch-process cocoa powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 6 tablespoons unsalted butter, softened
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon red food coloring
- 3/4 cup sweetened shredded coconut
- 4 ounces cream cheese, softened
- 1/3 cup confectioners’ sugar
- Pinch of salt
- 1/2 teaspoon vanilla extract
Instructions
- Make the cookies: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter, confectioners’ sugar and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture in 2 additions. Add the food coloring and beat until combined. Transfer the dough to a clean surface and knead a few times. Roll into a 10-inch-long, 1-inch-diameter log; wrap in plastic wrap and freeze until firm, about 2 hours.
- Meanwhile, make the filling: Pulse the coconut, cream cheese, confectioners’ sugar, salt and vanilla in a food processor until combined. Refrigerate until ready to use.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the dough from the freezer and unwrap. Slice the dough into 1/4-inch-thick rounds and arrange about 1 inch apart on the prepared baking sheets. Bake until the cookies are firm around the edges, 8 to 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
- Spread about 1 teaspoon of the filling on the flat side of half of the cookies, then sandwich with the remaining cookies.
- Cook’s Note: If the dough feels dry after you beat in the food coloring, beat in up to 2 more tablespoons softened butter until the dough stays together when pinched and is kneadable.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 233 |
| Total Fat | 13 g |
| Saturated Fat | 9 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 2 g |
| Cholesterol | 31 mg |
| Sodium | 122 mg |
Reviews
These cookies tasted great. However, they were very small. In the future, I would double the recipe and roll them into a 2″ log before freezing the dough. Also, I needed the extra butter so the dough wasn’t dry.