Melt in the mouth coconut cookies sandwiched together with a rich chocolate & coconut cream. Little morsels of deliciousness that taste like way more effort went into making them than it actually did!
I freely admit that I am a cookieoholic.
But I felt like I needed to have some here on my blog for the holidays so I sacrificed my cookie abstinence for you guys. It is all your fault that I had to eat these Chocolate & Coconut Cream Cookies.
It’s a hard life but someone’s got to do it…..
The holidays wouldn’t be the same without cookies and these are sure to impress your friends and family. Great as a gift, for having on hand to offer unexpected visitors or simply to munch on yourself.
When we lived in England I cooked a lot for friends, family and visitors. Now we live on the other side of the world to all of the people we are closest to I don’t get to do it often. Part of the reason I started blogging was so that I could share my food again and the plus side of sharing my food with you guys is that you don’t come and eat it all so I get more cookies!
Chocolate and coconut is such an amazing combination and it certainly doesn’t disappoint in these Chocolate & Coconut Cream Cookies. With creamy and delicious chocolate and coconut cream sandwiched between beautifully short, coconut flecked cookies it’s hard to believe that these cookies are actually dairy and egg free.
These Chocolate & Coconut Cream Cookies come together easily and quickly in a food processor and the chocolate & coconut cream is whipped up by hand in a minute or two. They take no time at all to make and are totally and utterly delicious.
I can’t wait to hear what you think. Let me know whether you made them, hid in a dark corner and scarfed them all yourself, or whether you actually managed to share them with somebody…anybody….
Send me your awesome cookie pictures on Instagram or Twitter (or both!) I am @avirtualvegan. Use the #avirtualvegan on Instragram so I don’t miss them.
Yields 11 sandwiches
Melt in your mouth coconut cookies sandwiched together with a rich chocolate & coconut cream. Little morsels of deliciousness that taste like way more effort went into making them than it actually did!
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1/2 cup coconut oil (unrefined/virgin will give a better coconut flavour)
- 1/2 cup any light granulated sugar (I used raw cane sugar)
- 1 1/4 cups unbleached all purpose flour (I scoop and then level with the back of a knife)
- 1/2 cup unsweetened shredded coconut
- 4 tablespoons non dairy milk
- 1/4 cup coconut butter/manna (see recipe notes)
- 2 tablespoons cocoa
- 1/2 cup powdered sugar (I like this one )
- 2 tablespoons non-dairy milk
- Preheat the oven to 350 degrees F and prepare a cookie sheet. Line with baking parchment or a Silpat if there is any doubt about sticking. I like to use USA Pan cookie sheets as you don't need to line them and everything releases perfectly.
- Put the coconut oil and the sugar into a food processor and process until smooth and fluffy.
- Add the flour and coconut and pulse until well combined.
- Add the milk a tablespoon at a time until a soft smooth dough forms.
- Sprinkle a little powdered sugar on your work surface and roll out your dough to about 3 - 4 mm thick.
- Use a cookie cutter to cut.
- Squeeze any remaining dough together and roll out again until you have used it all.
- Bake for 15 - 20 minutes until just starting to colour around the edges and on the bottom.
- Remove from the oven and cool on a cooling rack. They will firm up as they cool.
- Put the coconut butter in a small bowl or jar and sit in a bowl of hot water or microwave gently until it softens and is easy to stir and is like very soft butter consistency.
- Stir the cocoa into the coconut butter then stir in the powdered sugar.
- Add the milk and stir well again until smooth and creamy.
- When the cookies are completely cooL sandwich them together with some of the chocolate coconut cream and dust the tops with a little powdered sugar to make them look pretty.
If you don't have powdered sugar then you can process regular granulated sugar in a blender or food processor until a powder instead.
Coconut Butter or Manna as it is sometimes called is found in some groceries stores but not all. You will usually find it with the peanut butter etc. If you struggle to find it you can order it from Amazon or make your own. It is so easy to make yourself. Just get a bag of unsweetnened shredded or desiccated coconut. Process it in a food processor until it turns to a butter. It usually takes 5 - 10 minutes. Only work with a small amount of coconut butter at a time so as not to overwork the motor on your machine.