Cookies/ Desserts & Sweets/ Step By Step Recipes

Coconut Cream-Filled Chocolate Cookies

Coconut Cream-Filled Chocolate Cookies |

Hi there! I think you’re really going to LIKE these cookies. They are so perfect… sooo yummy… with a heavenly chocolate and coconut flavor — a perfect combination!

I made these cookies yesterday and I couldn’t wait to share them with you, so here I am! This time I decided to show you the whole process step by step so it would be easier for you to follow along.

The first step is to make the coconut cream filling. If you have time, you can make it a day before. The reason is simple: it will be more thick and not too runny to spread evenly on the cookie. If you don’t have time, just let it stand at least for a couple of hours.

Coconut cream filling |

Now is the most interesting part – dough preparation. Let me tell you, this dough is really easy to work with. Once all the ingredients are incorporated, roll it into a log. I recommend to roll about 2-inch thick. The cookies will be not too small, not too big, but just right.

How to make soft chocolate cookies |

It is really important to freeze the dough at this point. It will deform less after this cooling period.

Don’t forget to use a SHARP knife! It does a better job of slicing the dough log, which is obvious. By now, we should have about 40 nice round slices.

Then you just bake them for about 10 minutes, or until cookies look dry and puffed. Don’t overbake it!

How to make chocolate cookies |

As you can see, the cookies came out beautifully. Just spread half of them with the coconut cream filling and top with the remaining cookies. I frosted them with a yummy chocolate frosting and garnished with shredded coconut, but you can choose your own topping.

Soft Chocolate Cookies With Coconut Filling |

That’s all. We have 20 super soft chocolate coconut cookie sandwiches! Mmmmm…

I’m going to enjoy this yumminess right now!

Soft Coconut-Filled Chocolate Cookies |

P. S. The full recipe is listed below. Just follow it carefully, study the step by step photos above, and enjoy the results!

Soft Chocolate Coconut Cookie Sandwiches
Servings: 20
Author: Yummy Addiction
For The Cookies:
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1/2 cup (80g) powdered sugar
  • 7/8 cup (200g) unsalted butter , softened to room temperature
  • 2 egg yolks
  • 1/2 teaspoon baking powder
For the Filling:
  • 3 egg yolks
  • 1/4 cup (50g) sugar
  • 3/4 oz. (20g) all-purpose flour
  • 3/4 cup (180ml) milk , hot, but not boiling
  • 2/3 cup (40g) shredded coconut
For The Frosting:
  • 7/8 cup (200g) unsalted butter , softened to room temperature
  • 3/4 cup (125g) semi sweet chocolate chips , melted
  • powdered sugar , to taste
  • 1/2 teaspoon vanilla extract
  • coconut , shredded
  1. Filling: In a medium bowl, whisk egg yolks and sugar until smooth.
  2. Add shredded coconut and flour and mix until combined.
  3. Add hot milk and mix well.
  4. Transfer the mixture to a medium saucepan. Cook the mixture over medium heat, stirring constantly, until thickened.
  5. Remove from the heat and let stand over night or at least for a couple of hours. The consistency should be thick enough to spread evenly on the cookie without being too runny.
  6. Cookies: In a large bowl using an electric mixer, beat the butter and powdered sugar, until light and creamy.
  7. Beat in the egg yolks.
  8. Add the cocoa powder and mix well.
  9. In a separate bowl, combine flour and baking powder. Stir half of flour into the mixture, until combined. Add the rest of the flour, mixing with hands.
  10. Gather dough into a ball and roll into a log about 2-inch (about 5 cm) in diameter.
  11. Wrap in plastic wrap and freeze for 30 minutes.
  12. Preheat oven to 350F.
  13. Prepare a baking sheet with parchment paper.
  14. Unwrap the log and slice into approximately 1/3-inch slices, rolling the log as you slice to prevent it from flattening. Place on prepared baking sheet.
  15. Bake for 10 minutes.
  16. Remove the cookies to a wire rack to cool completely.
  17. Place a scoop of coconut filling into the center of one cookie. Place the second cookie on top and gently press down, until the filling almost reaches the edge of the cookie. Continue until all cookies have been filled.
  18. Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, melted chocolate chips, powdered sugar and vanilla on medium-high speed, until creamy.
  19. Transfer the frosting to a piping bag fitted with a decorative tip. All that’s left to do now is frost the cookies and garnish with shredded coconut. Enjoy!



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  • Reply
    November 29, 2013 at 7:57 pm

    they’re cute and look yummy too!

    • Reply
      November 29, 2013 at 8:32 pm

      Thank you Dina. And let me know if you try them!

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