So, I wanted to make some sort of chocolate sandwich cookie... kind of a mix between a homemade Oreo and a whoopie pie. But I didn't want the chocolate cookie to be really hard, or too cake-like. I wanted just a normal cookie; crunchy on the outside and soft in the middle.
I also didn't want this to be just your basic chocolate cookie with vanilla filling. That has been done over and over!
I decided to add a bunch of coconut to the cream filling along with some almond extract which kind of started to remind me of an almond joy, minus the big pieces of almond. I also went just a bit further and added some cream cheese into the frosting, just because I seem to be on a cream cheese kick lately and it sounded good!
I have to be honest with you guys. I was not all that excited about these when they were freshly put together. All I could really taste was chocolate cookie. The flavors didn't have time to come together. But, oh man, after sitting in the fridge overnight... they were almost exactly as I had imagined.
I think the only thing that I will change next time I make these is to toast the coconut before adding it to the frosting. Also I would add more frosting in the middle and roll the cookie in some toasted coconut so it would stick to the frosting bulging out of the sides.
Feel free to do these steps when you make this cookie, if you so desire. Don't get me wrong these cookies were quite delightful with out all this added hoopla too. Your choice my friends!
Also, in case you were wondering... this is recipe is super duper easy!
Chocolate coconut & almond cream sandwich cookie recipe:
1 1/2 cup flour
1/2 cup dutch process cocoa
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup of sugar (I felt like the dough was a little grainy with sugar... if I were to do these again I would only add 3/4 cup of sugar-just a personal preference though)
1 stick, plus 2 tablespoons of room temperature unsalted butter
Preheat oven to 350
- In the bowl of a food processor add combine the flour, cocoa, soda, baking powder, salt & sugar. Pulse until just combined.
- Add the butter and pulse until combined, then add the egg and pulse until dough comes together in a mass.
note: depending on the humidity, you may need to add an extra egg if your dough seems dry, just pick some dough out if it comes together when you squeeze your fingers together, then you're good with 1 egg... if it's crumbly and doesn't stick, add another egg.
- scoop out dough with a tablespoon, roll together and place on cookie sheet lined with parchment paper about 2" apart, then with the palm of your hand flatten the dough slightly.
another note: once baked the tablespoon size of dough ball made giant sized cookies, about 3" and I was hoping for a bit smaller cookies. So you may want to take smaller amounts of dough, more like a half of a tablespoon or so. Unless of course, you want giant sandwich cookies!
- bake cookies for about 10 minutes. Place on cookie racks and cool completely before adding the filling.
While cookies are cooling make filling:
1 1/2 sticks butter, room temp
4 oz cream cheese, room temp
2 tsp almond extract
1/2 cup coconut
5-10 tablespoons of powdered sugar
- combine butter and cream cheese in stand mixer fitted with the whisk attachment until creamy and all the lumps are gone. Check out these more detailed instructions, on how to make a killer frosting.
- add the powdered sugar 1 tablespoon at a time until you reached your desired sweetness.
- add the coconut and almond extract, and mix until well incorporated.
Spread frosting over half of the cookies and put together with un-frosted cookies. Then if you can handle it, store in a airtight container overnight in the fridge before eating. I promise you, they will taste better!
There you have it, a coconut almond cream chocolate sandwich cookie!