Coconut Cream Macaroon Delight

These coconut cream macaroon sandwich cookies transform simple ingredients into a tropical-inspired treat that's both chewy and creamy. The contrast between the golden coconut cookies and the smooth filling creates a texture experience that will transport you to island paradise with every bite.

I first made these cookies for a summer beach picnic and they disappeared faster than any other dessert. The combination of toasty coconut and creamy filling reminds me of tropical vacations, which is why they've become my go-to when I need a mental escape to somewhere sunny.

Ingredients

• Shredded coconut: Gives these cookies their signature texture and tropical flavor. Look for unsweetened variety for best control over sweetness.
• Sweetened condensed milk: Provides richness and helps bind the cookies together. The caramelization during baking creates incredible depth.
• Vanilla extract: Enhances the coconut flavor. Use pure rather than imitation for best results.
• Salt: Balances the sweetness and makes all flavors pop. Even a small amount makes a huge difference.
• All-purpose flour: Gives structure to the cookies. Measure by spooning into measuring cups for proper consistency.
• Unsalted butter: Creates the perfect creamy base for the filling. Make sure it's properly softened at room temperature.
• Powdered sugar: Incorporates smoothly into the filling without graininess. Sift first if you notice any lumps.
• Coconut cream: Provides that authentic tropical flavor in the filling. Look for canned coconut cream not cream of coconut syrup.

Step-by-Step Instructions

Prepare Your Oven:

Begin by preheating your oven to 350°F. This temperature perfectly balances browning the coconut exterior while maintaining a chewy interior. Position your oven rack in the center for even baking.

Mix The Wet Ingredients:

Combine shredded coconut, sweetened condensed milk, vanilla extract, and salt in a large mixing bowl. Stir thoroughly until every strand of coconut is coated with the sweet milk mixture. This creates the moist base that will later become chewy and slightly caramelized.

Add Structure:

Gently fold in the flour using a spatula or wooden spoon. Work the mixture just until combined, being careful not to overmix which can make the cookies tough. The dough will be sticky but should hold together when scooped.

Shape The Cookies:

Use a tablespoon measure or small cookie scoop to portion the dough onto parchment paper lined baking sheets. Leave about 2 inches between each cookie as they will spread slightly. For more uniform cookies, slightly flatten each mound with damp fingers.

Bake To Golden Perfection:

Place your cookies in the preheated oven and bake for 15 to 20 minutes. Watch carefully after the 15 minute mark as coconut can quickly go from golden to burnt. The edges should be deep golden while the centers remain slightly lighter.

Cool Completely:

Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will firm up as they cool, so patience is essential for proper texture. Ensure they are completely cool before filling.

Create The Creamy Filling:

In a mixing bowl, beat softened butter until light and fluffy, about 2 minutes. Gradually add powdered sugar, beating well after each addition until the mixture becomes pale and increases in volume. This creates an airy base for the filling.

Add Coconut Flavor:

Mix in coconut cream until smooth and well incorporated. The filling should be light but sturdy enough to hold the cookies together. If too soft, refrigerate for 15 minutes before assembling.

Assemble Your Sandwich Cookies:

Select cookies of similar size and spread about a tablespoon of filling on the flat side of one cookie. Gently press another cookie on top to create a sandwich, being careful not to press too hard which would squeeze out the filling.

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The sweetened condensed milk is truly the secret ingredient in these cookies. I discovered its importance when I once tried to substitute regular milk and sugar. The cookies simply weren't the same without that rich caramelization that happens when condensed milk bakes. My grandmother used to say that patience in letting them cool completely is what separates good macaroons from great ones.

Storage Tips

These sandwich cookies actually improve with a day of rest in the refrigerator, allowing the flavors to meld beautifully. Store them in a single layer or with parchment between layers to prevent sticking. They keep well in an airtight container in the refrigerator for up to 5 days, though they rarely last that long in my house! For longer storage, you can freeze the unfilled cookies for up to 3 months, then thaw and fill when ready to serve.

Troubleshooting Common Issues

If your cookies spread too much during baking, your dough might be too wet. Add a tablespoon or two more flour to the remaining dough. Alternatively, chilling the dough for 30 minutes before baking can help prevent excessive spreading. If your cookies brown too quickly, your oven might be running hot. Try reducing the temperature by 25 degrees and using an oven thermometer to ensure accuracy. For cookies that are too dry, they likely baked a bit too long. Watch carefully and remove them when the edges are just turning golden.

Variations To Try

For chocolate lovers, dip half of each completed sandwich cookie in melted dark or white chocolate. A sprinkle of toasted coconut on the chocolate while still wet adds beautiful texture. For a citrus twist, add a teaspoon of lime or lemon zest to both the cookie dough and the filling. The bright acidity balances the rich sweetness perfectly. During the holidays, a drop of almond extract in the filling and a maraschino cherry pressed into the center creates a festive variation that disappears quickly at cookie exchanges.

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Frequently Asked Questions

→ Can I use unsweetened shredded coconut instead?

Yes, you can substitute unsweetened shredded coconut, but you may want to increase the condensed milk slightly to balance the sweetness.

→ How do I store these cookies to keep them fresh?

Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make the filling ahead of time?

Yes, the coconut cream filling can be prepared in advance and stored in the refrigerator. Allow it to come to room temperature before assembling the cookies.

→ What if I don't have coconut cream?

If you don't have coconut cream, you can substitute it with heavy cream or full-fat coconut milk for a similar texture.

→ Can I add other flavors or ingredients?

Absolutely! You can add a drizzle of chocolate, chopped nuts, or even a hint of almond extract to complement the coconut flavors.