Coconut Sandwich Cookies with Cream Cheese Filling

  • 130g self-raising flour
  • 60g unsalted butter
  • 60g icing sugar
  • 1 egg yolk
  • 20g dessicated coconut
  • egg yolk for brushing

Cream cheese filling:
  • 100g cream cheese, at room temperature
  • 30g unsalted butter, at room temperature
  • 3 tbs icing sugar


In a medium bowl, whip butter and sugar with a mixer, follow by egg yolk. Sift flour over the batter. Using a rubber spatula, mix until just combined.

Add dessicated coconut to the batter, mix until just combine. Gather the dough into a ball shape, wrap it with cling wrap and keep in the fridge for at least 2 hours.

Pre-heat the oven to 180 deg C.

Using a 3-cm square cookie cutter, cut out pieces of cookies dough, brush one side with egg yolk.

Bake in preheated oven for 10 mins.

Let the cookies cool on wire rack while you prepare the cream cheese filling.

Place cream cheese and butter in a bowl, whip until combine. Sift icing sugar on it, stir until combine.

Spread the filling in between two pieces of cookies. Repeat with remaining cookies, serve.

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