Coconut Cream Macaroon Sandwich Cookies

I’ve never been one for features here but this holiday season I found myself already baking more cookies than I had expect to.  So I figured why not feature them all before Christmas?

This gives me the incentive to post more and gives you the chance to see a few different cookies with time left to whip up a batch or two…or five!

The first recipe I bring to you this holiday season are these coconut cream macaroon sandwich cookies.

Now, macaroons aren’t really considered a traditional Christmas cookie per se. But rather, they are more often associated with the Jewish holidays because there is no flour or leavener in cookies.

But, no matter the religious or cultural association, I assure you that these cookies are damn good. And they are so incredibly easy to make! 

I’ve made other coconut cookies in the past but none that are completely focused on this one flavor.

These macaroon cookies alone only have 5 ingredients (one of which is salt) and if you want to skip the filling, you certainly won’t be let down.

These coconut cream filled macaroons are simply perfect by themselves! 

The coconut around the edges of the cookies brown in the oven and it’s these toasted coconut edges that are just fantastic with the sweet soft coconut centers. If you stick with the filling, you’ll add a nice complement of coconut creaminess to the mix.

Keep in mind that the filled sandwiches are considerably more substantial than the single macaroons are without the filling so you may want to consider what you’ll be serving with them when you do. Some fruit would be nice with these cookies!

Unfortunately for us, these macaroons were too good to stick around for very long but they will likely make a reappearance before our Christmas Eve festivities. I don’t expect they will stick around in your house for very long either.

Coconut Cream Macaroon Sandwich Cookies

A few notes about ingredients for these coconut cream macaroon sandwich cookies:

You may have some issues finding these ingredients so let me help you out!

  • Unsweetened shredded coconut: If you can’t find unsweetened finely shredded coconut in your regular store, you can use sweetened shredded coconut and reduce the sugar from ¾ cup to ½ cup (my changes are reflected in the recipe card below). You can easily find this in any health food store, Whole Foods, or on Amazon.
  • Coconut extract: I found coconut extract in Whole Foods. You can also order it from Amazon. King Arthur Flour has coconut flavoring which is similar but a little sweeter. 
  • Cream of coconut: You can find cream of coconut in some larger grocery stores and probably liquor stores as well. In the grocery stores, check in the soda isle near the drink mixes; I found it both in a squeeze bottle and in a can. Otherwise, I think the coconut cream you can find in the Asian food area of the grocery store will work fine.
Coconut Cream Macaroon Sandwich Cookies

Coconut Cream Macaroon Sandwich Cookies

Yield: about 2 dozen sandwiches
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Coconut cream macaroon sandwich cookies are traditional macaroon cookies with a sweet and delicious coconut cream filling sandwiched between 2 cookies. They are gluten-free sandwich cookie and are made without leaveners - perfect for the Jewish holidays.

Ingredients

For the cookies:

  • 3 cups sweetened shredded coconut
  • ½ cup granulated sugar
  • 2 large egg whites
  • 1 tsp coconut extract
  • ⅛ tsp Kosher salt

For the coconut cream filling:

  • 2 tbsp unsalted butter, softened
  • 2 tbsp cream of coconut
  • ¼ cup vegetable shortening
  • ¾ cup confectioners' sugar
  • 1 tsp coconut extract

Instructions

  1. To make the cookies: Stir together coconut, granulated sugar, egg whites, coconut extract and salt in a large bowl. Refrigerate, covered, until cold, at least 1 hour or overnight.
  2. Preheat oven to 325° F.
  3. Form heaping teaspoons of dough into balls; space 1 ½ inches apart on baking sheets lined with parchment paper. Gently flatten to about 1 ½ inches in diameter. Bake cookies, rotating sheets halfway through, until edges begin to turn golden, 9 to 10 minutes. Transfer cookies to wire racks; let cool completely.
  4. To make the filling: Put butter, cream of coconut and shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 1 minute. Add confectioners' sugar and coconut extract; mix until pale and fluffy, about 2 minutes.
  5. To assemble the cookies: Place a heaping teaspoon of the filling on the bottom of 1 cookie. Sandwich with another cookie on top. Repeat with remaining cookies and filling. Transfer to a platter; cover with plastic wrap. Refrigerate until filling is firm, about 30 minutes. Let stand at room temperature 10 minutes before serving.

Storage: Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

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  • December 14, 2009 at 2:25 PM

    That’s a keeper! Thanks for sharing… I’m for sure making those after I come back from vacation! WOW!

  • December 15, 2009 at 1:24 PM

    […] a few cookies to make last weekend this was one of the choices he came up with along with the coconut cream-filled macaroons and the soon-to-be-posted pumpkin brown butter icing […]

  • Diane
    December 15, 2009 at 11:02 PM

    We don’t have to beat the egg whites? thats what been stopping me from making macaroons, I don’t have an electric mixer and not going to put in the elbow grease to whip by hand.

    • smellslikehome
      December 16, 2009 at 5:01 AM

      Diane: Nope, no need to beat the egg whites. I was a little surprised by that myself but you just dump them into the mix and stir everything up. So easy!!

  • December 16, 2009 at 2:29 AM

    I love this cookie. Its kind of like a cross between a french macaron and an american one. Insipried 😀

  • December 18, 2009 at 5:54 PM

    drool! love coconut cream and coconut macaroons!

  • December 20, 2009 at 7:09 PM

    I make the macaroons part with almond extract instead of coconut, I’ve found it in every grocery store I’ve looked for it in. Very simple cookies with great flavor. Usually make them about 2 tbsps in size (I use a small disher) and bake 20 minutes at 325.

    I’m going to have to try with the filling this year.

  • May 27, 2012 at 2:00 PM

    I’m making these as we speak! The cookie dough is chilling in the fridge right now. I hope mine come out as gorgeous as yours. Glad to read such a great review, I can’t wait to try them.

    • May 29, 2012 at 7:53 AM

      Brenda: Yay! Let me know how they turn out for you!

  • Gale
    November 4, 2012 at 7:17 PM

    can i use coconut oil instead of vegetable oil?

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