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5 from 2 votes

Chocolate & Coconut Cream Cookies

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Baked Goods
Cuisine: vegan
Servings: 11 sandwiches
Calories: 244kcal
Author: Melanie McDonald


For the cookies

  • 100g | 1/2 cup coconut oil (unrefined/virgin will give a better coconut flavour)
  • 100g | 1/2 cup sugar (I used raw cane sugar but any light sugar will work)
  • 160g | 1¼ cups unbleached all purpose flour (I scooped and then level with the back of a knife)
  • 30g | 1/2 cup unsweetened shredded coconut
  • 4 tablespoons non dairy milk , you might not need the milk at all

For the cream


  • 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.
  • If it squeezes together well in your hand then you do not need to add the milk. If it needs a little help add some a drop at a time then pulse unit you can squeeze it together. 
  • Sprinkle a little powdered sugar on your work surface and gently roll out the dough to about 3 - 4 mm thick and cut with a cookie cutter. 
  • Squeeze any remaining dough together and roll out again until you have used it all but try to get as much out of each batch as you can.
  • 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 it in a bowl of hot water or microwave it very 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 can usually be found with the peanut butter in stores. 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.


Serving: 1cookie | Calories: 244kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Sodium: 3.2mg | Fiber: 2g | Sugar: 15g | Vitamin A: 10% | Iron: 6%