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Coconut Oatmeal Cream Pie Sandwiches Recipe

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3.8 from 6 reviews

These Coconut Oatmeal Cream Pies are soft, chewy oatmeal cookies filled with a creamy vanilla coconut frosting and rolled in sweetened coconut flakes. Perfectly balanced with oats and coconut for a tropical twist on a classic sandwich cookie, they offer a delightful texture and flavor in every bite.

Ingredients

For the Cookies

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 cup old fashioned oats
  • 1 cup flaked sweetened coconut

For the Filling

  • 3/4 cup unsalted butter, at room temperature
  • 3 cups confectioners’ sugar
  • 3 tablespoons heavy cream or whole milk, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • Pinch of salt
  • Flaked sweetened coconut, for pressing

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures they are evenly distributed for consistent texture.
  3. Cream Butter and Sugars: Using a hand mixer or stand mixer with a paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar on medium-high speed until the mixture becomes light, fluffy, and creamy.
  4. Add Wet Flavorings: Beat in the egg, pure vanilla extract, and coconut extract until the batter is smooth and well combined.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough. Stir in the oats and flaked sweetened coconut gently.
  6. Scoop Dough onto Sheets: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
  7. Bake Cookies: Bake in the preheated oven for 8 to 10 minutes or until the edges are lightly golden and the centers have set. Avoid overbaking to keep cookies soft. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  8. Prepare Filling: While the cookies cool, beat the unsalted butter in a large bowl on high speed for about 1 minute until creamy. Add the confectioners’ sugar and beat on medium speed for 1 to 2 minutes. Incorporate the heavy cream (or milk), vanilla extract, and a pinch of salt. Beat everything on high speed for another 2 minutes until the filling is light and fluffy.
  9. Assemble Cream Pies: Spread or pipe the creamy filling onto the flat side of one cooled cookie, then top with another cookie to form a sandwich.
  10. Decorate Edges: Press flaked sweetened coconut around the exposed filling edges of each sandwich cookie until evenly coated, adding a decorative and flavorful finish.

Notes

  • For best results, ensure the butter for both cookies and filling is at room temperature for easier mixing and creamier texture.
  • Do not overbake the cookies; they should remain soft to perfectly complement the creamy filling.
  • Feel free to substitute heavy cream with whole milk, but heavy cream will yield a richer filling.
  • The coconut extract enhances the coconut flavor; if unavailable, you can double the vanilla extract but the coconut note will be less intense.
  • Store assembled cream pies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://cozyplatter.com/coconut-oatmeal-cream-pie-sandwiches-recipe/