Pink Coconut Cream Sandwich Cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup milk
- Pink food coloring
For the Coating:
- 1 cup desiccated coconut
- ½ cup raspberry or strawberry syrup (or pink-colored sugar syrup)
For the Filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
1. Bake the Cookies
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, beat butter and sugar until fluffy.
3. Add eggs and vanilla, mixing well.
4. In another bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk.
5. Mix in pink food coloring until evenly distributed.
6. Scoop small rounds of batter onto the baking sheet.
7. Bake for 12-15 minutes or until the edges are lightly golden. Cool completely.
2. Prepare the Coating
1. Place the coconut in a bowl.
2. Warm the raspberry/strawberry syrup slightly, then dip each cookie top into the syrup.
3. Immediately coat with coconut and set aside to dry.
3. Make the Cream Filling
1. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
4. Assemble the Sandwiches
1. Pipe or spoon the whipped cream onto the flat side of one cookie.
2. Place another cookie on top to form a sandwich.
3. Serve and enjoy!