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Coconut Sandwich Cookies

I absolutely love sweet and coconutty baked goods. Do you? Well, the other day I was testing one of my own recipes, that I haven’t baked in a long time. The recipe is for a lemon sandwich cookie, but I didn’t have any lemon extract on hand. What was funny is I had a boatload of other extracts, just not lemon! Well, I could’ve run to the store and gotten some, but I came across some coconut extract I had. I decided to give it a try. Figuring it sounded really good! Did it work? Yes!!!

This cookie is one that closely resembles a shortbread, except softer.

Anyway, on to the recipe…

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Coconut Sandwich Cookies

TheBakersLife
Cook Time 7 mins
Servings 15 Sandwiches

Equipment

  • A Scottie Dog Cookie Stamp (optional)
  • Measuring Cups
  • Measuring Spoons
  • Circle Cookie Cutter (3-Inch Diameter)
  • Half Sheet Baking Pan
  • Sifter
  • 1 Large Bowl
  • 1 Small Bowl
  • Electric Mixer

Ingredients
  

Cookies

  • 1 Stick Butter (Softened)
  • 1 Egg
  • ¼ Cup Brown Sugar (Lightly Packed)
  • Cup White Sugar
  • 1 Teaspoon Baking Powder
  • 2 Cups Flour

Filling

  • 1 Stick Butter (Softened)
  • 2 ⅓ Cups Powdered Sugar
  • 1 Teaspoon Coconut Extract or to taste
  • A Few Drops Yellow Gel Food Coloring until desired color

Instructions
 

To Make the Cookies

  • Start by preheating your oven to 350 degrees.
  • Cream your butter and your sugars, with an electric mixer until fluffy.
  • Once you have creamed your butter and your sugars together, beat in the egg and coconut extract, until they're thoroughly combined.
  • In a separate bowl, sift your salt, baking powder, and flour.
  • Next, beat this flour mixture into the wet mixture, until fully incorporated.
  • Chill your dough for about 30 minutes, or until you're able to roll it out easily without it sticking too much.
  • Roll the dough out with a floured rolling pin, on a lightly floured cutting board (you might have to do half of the dough at a time) to 1/8 of an inch thick.
  • Cut the dough out with a circular cookie cutter, about 3-inch diameter. If desired, you can then stamp each cookie with a cookie stamp after cutting. The trick is to press harder than you think you need to!
    If you don't have have a cookie stamp and want to use one, well I just happen to offer some! You can find the one I have shown in the photo above, by going here - https://www.thebakerslife.com/collections/frontpage/products/scottie-dog-cookie-stamp, or a few other ones by visiting my online store here - https://thebakerslife.com/store.
    Repeat this process until you have used up all the remaining dough.
  • Once you're done with this process... Bake them for 7 minutes. Cool until you can pipe on the filling without it melting.
    Make sure you watch them carefully though! They do bake quite fast!

To Make the Filling

  • Beat together your butter, powdered sugar, and coconut extract until they're fully incorporated.
  • Stir in your gel food coloring until you get your desired color.
  • Once your cookies have cooled, pipe your frosting on in a circular motion with a zipper storage bag.
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