Best 5 Coconut Cream Sandwiches Recipes

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Indulge in a tropical delight with our irresistible Coconut Cream Sandwiches! These delightful treats are a harmonious blend of flavors and textures, sure to tantalize your taste buds. Crispy coconut macaroons serve as the perfect vessel for a velvety coconut cream filling, creating a symphony of coconutty goodness.

Embark on a culinary journey with our diverse selection of recipes, each offering a unique twist on this classic dessert. From the traditional to the adventurous, we have something to satisfy every palate. Dive into the simplicity of our Classic Coconut Cream Sandwiches, where the delicate balance of flavors shines through. Elevate your experience with our decadent Chocolate Dipped Coconut Cream Sandwiches, where rich dark chocolate adds an extra layer of indulgence. For a touch of tangy sweetness, try our Lemon Coconut Cream Sandwiches, where a hint of citrus brightens up the coconut filling.

For those seeking a gluten-free option, our Gluten-Free Coconut Cream Sandwiches are a delightful alternative, crafted with almond flour and tapioca flour. And for those with vegan preferences, our Vegan Coconut Cream Sandwiches offer a luscious plant-based filling, delivering the same creamy satisfaction without compromising on taste.

No matter your dietary preferences, our Coconut Cream Sandwiches promise an unforgettable taste experience. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave you craving more!

Here are our top 5 tried and tested recipes!

COCONUT CREAM SANDWICHES



Coconut Cream Sandwiches image

These refreshing icy treats were inspired by old-fashioned coconut cream pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h30m

Yield Makes 12

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/4 teaspoon salt
3/4 cup all-purpose flour, spooned and leveled
7 ounces sweetened shredded coconut (2 2/3 cups, loosely packed)
2 pints vanilla ice cream, slightly softened

Steps:

  • With an electric mixer, beat butter, sugar, and salt until smooth. Mix in flour, then coconut, beating until a dough forms. Transfer to a piece of waxed paper; pat into a rectangular log, about 3 inches wide and 6 inches long. Wrap with waxed paper; freeze until firm, about 30 minutes.
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. With a serrated knife, slice log of dough crosswise 1/4 inch thick (you should have 24 slices); arrange slices on two baking sheets.
  • Bake until golden, rotating sheets from top to bottom and front to back halfway through, 20 to 25 minutes (watch closely toward end of cooking time to avoid overbrowning). Cool completely on sheets.
  • Dividing evenly, spread ice cream on flat side of half the cookies; sandwich with remaining cookies, flat side down. Freeze on a baking sheet until firm, about 3 hours.

SOFT & CHEWY COCONUT CREAM SANDWICH COOKIES



Soft & Chewy Coconut Cream Sandwich Cookies image

They're soft. They're chewy. They're also sweet, creamy and altogether scrumptious. Behold your new favorite coconut-cream sandwich cookie recipe!

Provided by My Food and Family

Categories     Dairy

Time 3h

Yield 42 servings, 1 cookie sandwich each

Number Of Ingredients 8

1 pkg. (2-layer size) white cake mix
1 cup thawed COOL WHIP Whipped Topping
2 egg whites
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut, divided
2 Tbsp. granulated sugar
1/4 cup butter, softened
1 tsp. milk
1 cup powdered sugar

Steps:

  • Beat dry cake mix, COOL WHIP, egg whites and 1-1/2 cups coconut in large bowl with mixer until blended. Refrigerate 2 hours.
  • Heat oven to 375°F. Roll dough into 84 balls, using 1 tsp. dough for each. Place, 1 inch apart, on parchment-covered baking sheets. Spray bottom of drinking glass with cooking spray. Dip in granulated sugar, then use to flatten each ball to 1-1/2-inch diameter.
  • Bake 5 min. or just until edges of cookies are firm. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
  • Beat butter and milk in medium bowl until creamy. Gradually beat in powdered sugar until blended. Stir in remaining coconut.
  • Fill cookies with coconut mixture to make 42 sandwiches, adding about 1 tsp. coconut mixture to each sandwich.

Nutrition Facts : Calories 90, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

PEANUT BUTTER COCONUT CREAM COOKIE SANDWICHES



Peanut Butter Coconut Cream Cookie Sandwiches image

These cookies resemble a chewier, soft cookie version of a Nutter Butter, made a little more glam with a peanut butter coconut cream filling.

Provided by Samah Dada

Categories     Bake     Cookies     Dessert     Kid-Friendly     Soy Free     Dairy Free     Wheat/Gluten-Free     Vegetarian     Vegan

Yield Makes 8 cookie sandwiches

Number Of Ingredients 15

Peanut Butter Coconut Cream:
1 cup Medjool dates (about 10 dates), pitted
⅓ cup creamy peanut butter
⅔ cup unsweetened shredded coconut
¾ cup unsweetened almond milk
Cookies:
½ cup plus 2 tablespoons creamy peanut butter
½ cup maple syrup
1 teaspoon vanilla extract
1 cup oat flour
1 cup almond flour
½ teaspoon baking powder
¼ teaspoon kosher salt
2 tablespoons unsweetened almond milk
Confectioners' sugar (optional)

Steps:

  • Make the Peanut Butter Coconut Cream:
  • In a high-speed blender, combine the dates, peanut butter, and coconut. Blend together on high speed, gradually adding in the almond milk, ¼ cup at a time (you may not need it all). The mixture should be very creamy. Continue to blend and scrape down the sides of the blender until that smoothness is achieved. Cover and set aside.
  • Make the cookies:
  • Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  • In a medium bowl, combine the peanut butter, maple syrup, and vanilla. Mix together until smooth.
  • In a separate medium bowl, whisk together the oat flour, almond flour, baking powder, and salt.
  • Combine the flour mixture and the peanut butter mixture, and then add the almond milk to help everything come together. The dough should be pliable and easy to roll into balls.
  • Create 1- to 2-inch balls of the dough and place them some distance apart on the lined cookie sheet. Flatten the cookies gently with your hands until they are ¼ to ½ inch thick. (You want them fairly thin to create the sandwiches.) Bake for 13 to 15 minutes until the cookies have risen, and are golden around the edges. Then let them cool on the sheet slightly before transferring to a wire rack to cool completely.
  • Once the cookies are completely cooled, take 2 equal-size cookies and flip them over so the flat side (the bottom) is facing up.
  • Spread 1 to 2 tablespoons or more (depending on how thick you want the filling!) of the Peanut Butter Coconut Cream on one of the cookies and place the second cookie, flat side down, right on top of it. Do this for the rest of the batch until all the cookie sandwiches are assembled. Sprinkle with confectioners' sugar, if desired, before serving.

COCONUT CREAM CLUB SANDWICH



Coconut Cream Club Sandwich image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

1 3/4 cups milk
1/4 cup canned cream of coconut or coconut puree
1/2 vanilla bean, split
4 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon butter
1/4 cup heavy cream, whipped
3 sheets phyllo
1/2 cup butter, clarified
3/4 cup sugar
1/2 cup shredded coconut, toasted
1 recipe cranberry compote
1 recipe glossy chocolate sauce
6 mint sprigs

Steps:

  • For coconut custard: In a stainless steel sauce pan heat milk with coconut cream and vanilla bean until scalded. Meanwhile, whip yolks with sugar until very light and fluffy. On low speed mix in cornstarch. Gradually pour in hot milk infusion while mixing. Strain through a fine strainer back into the sauce pan and cook on high heat, whisking constantly until thickened and no starchy flavor is detected, about 5 minutes. Pour into a bowl and stir in butter. Place over an ice water bath and whisk constantly to chill. Fold in whipped cream. Keep chilled. For phyllo: Lay one sheet of phyllo on a parchment paper lined sheet pan. Brush with clarified butter, sprinkle with sugar and 1/4 cup toasted coconut. Repeat the process with the second and third sheets, omitting the coconut on top. Cut into 3- inch equilateral triangles. Place a sheet of parchment on top and weight it down with a heavy sheet pan small enough to fit inside of the other one. Bake at 350 degrees in a conventional oven checking until lightly golden brown, about 10 minutes. Let cool and break apart triangles.
  • To serve: Stack phyllo, then coconut custard. Repeat, then top off with a piece of phyllo. Serve garnished with Cranberry Compote, Glossy Chocolate Sauce and a mint sprig.

COCONUT-SUGAR CRINKLE COOKIE SANDWICHES



Coconut-Sugar Crinkle Cookie Sandwiches image

Coconut sugar lends rich flavor to these Christmas cookies. Here it sweetens lightly spiced cookies that are packed with toasted coconut and brown butter.

Provided by Joe Sevier

Yield Makes 9

Number Of Ingredients 16

½ cup (1 stick) unsalted butter
1¼ cups (100 g) unsweetened shredded coconut
1 (13.5-oz.) can unsweetened coconut milk, chilled overnight
2 cups (250 g) all-purpose flour
1 Tbsp. baking powder
¼ tsp. baking soda
½ tsp. freshly grated nutmeg
¼ tsp. ground cinnamon
2 large eggs, room temperature
2 tsp. vanilla extract
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1½ cups (250 g) plus ⅓ cup (55 g) coconut sugar
½ cup (55 g) powdered sugar
6 oz. high-quality white chocolate (at least 30% cacao)
2 tsp. dark rum or rye whiskey
¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Steps:

  • Melt butter in a medium skillet over medium heat. Cook shredded coconut, stirring often, until golden brown, about 3 minutes (coconut will continue to darken after you remove it from heat). Scrape into a small bowl and let cool slightly.
  • Open coconut milk without shaking can and scoop solidified coconut cream off the top into a small bowl; set aside for ganache (you'll need 5 Tbsp.). Reserve remaining coconut milk.
  • Whisk flour, baking powder, baking soda, nutmeg, and cinnamon in a medium bowl to combine. Whisk eggs, vanilla, salt, 1½ cups coconut sugar, and 3 Tbsp. reserved coconut milk in a large bowl. Whisk in half of dry ingredients. Using a rubber spatula, mix in shredded coconut mixture, then add remaining dry ingredients and mix just until no dry streaks remain. Cover dough and chill at least 2 hours.
  • Place a rack in middle of oven; preheat to 325°F. Place powdered sugar and remaining ⅓ cup coconut sugar in separate shallow bowls. Using a #20 cookie scoop (or a heaping 3 Tbsp.), portion out 18 pieces of dough and roll into smooth balls between your palms. Working one at a time, gently toss balls in coconut sugar to coat, then toss in powdered sugar. Divide cookies between 2 parchment-lined baking sheets, spacing at least 2" apart.
  • Bake 1 sheet of cookies, rotating baking sheet front to back halfway through, until centers of cookies are puffed and edges are just firm, 16-18 minutes. Repeat with remaining sheet of cookies (baking the sheets one at a time gives your cookies the best crinkles). Let cookies cool 20 minutes on baking sheets. Transfer to a wire rack and let cool completely. Turn half of cookies over. Do ahead: Dough can be made 3 days ahead; keep chilled. Cookies can be baked 2 days ahead; store airtight at room temperature.
  • Heat white chocolate, rum, salt, and 5 Tbsp. reserved coconut cream in a medium heatproof bowl set over a medium saucepan of simmering water (do not let bowl touch water), stirring with a heatproof rubber spatula, until chocolate is melted and mixture is smooth, about 5 minutes. Chill ganache until cool but not solid, about 1 hour.
  • Using an electric mixer on high speed, beat ganache until light and spreadable, about 1 minute. Spread a layer of ganache over upside down cookies. Top each with a right-side up cookie, pressing gently to adhere. Do ahead: Ganache can be made 1 day ahead. Cover and keep chilled. Let sit at room temperature 30 minutes before beating.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your coconut cream sandwiches.
  • Make sure your coconut cream is thick and creamy. This will help the sandwiches hold their shape.
  • Chill the dough before baking. This will help prevent the cookies from spreading too much.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before filling them. This will help prevent the filling from melting and making the cookies soggy.
  • Use a variety of fillings. Coconut cream sandwiches can be filled with anything from traditional coconut cream to more creative fillings like chocolate ganache, fruit preserves, or even ice cream.
  • Get creative with your decorations. You can sprinkle the cookies with powdered sugar, dip them in melted chocolate, or even decorate them with edible glitter.

Conclusion:

Coconut cream sandwiches are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a few simple ingredients, you can create a batch of these classic cookies that are sure to be a hit at your next party or gathering. So what are you waiting for? Give this recipe a try today!

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