Soft, chewy, delightful oatmeal cookies made with coconut flakes and vanilla bean. To make the cookie sandwich heavenly, these cookies are stuffed with some creamy coconut buttercream marshmallow filling.
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Okay, be honest, how many cookies have you baked already this holiday season?
Surprisingly, I’ve only made two bathes of gingerbread man cookies, some sugar cookie bars, and some White Chocolate Cranberry Chewy cookies. I really thought I’d have much more cookie under my belt but it’s been a slow baking month. May be because my subconscious knows that I have an incredible weakness for cookies and sparing me from the extra miles on the treadmill.
Holidays really are all about cookies though. Cookies are great gifts, great treats, and a great activity for the family to gather together while making them.
My little man has ALWAYS helped me make cookies. I’m not sure if it’s the fascination that he has with my mixer or the knowledge that we are in the process of making cookies, either way, he loves it. I just have to ask and he will be on his step stool momentarily, ready to help.
I don’t mind the help at all because in addition to us spending time together, it gives me a chance to teach him about cooking and baking. It’s a great skill to have and I’m grateful that my mom did the same thing with me. I was always right in the middle of all the action when my mom was making dinners and that’s how I learned to cook. As long as my little guy is interested in learning, I am taking a full advantage of that…even if I have to bribe him with some cookies.
I’ve mentioned it already, and many times before, that my mom taught me how to cook and how to love cooking. One of the biggest things that I remember my mom teaching me, besides the steps and technique, was also the quality of ingredients. Being a chef, she knew how to pick out quality ingredients and what a different that made in a finished product. It’s very easy to note the difference in many ingredients and for me, the biggest different can be seen in flavor enhancing ingredients. Things like dried herbs vs. fresh herbs, cooking wine vs. real wine, and of course, imitation vanilla vs. pure vanilla extract.
I’ve come a long way since my beginning days of baking, when I used the imitation vanilla, and I have Rodelle to thank for that. They’ve introduced me to the beautiful flavors that come with good quality product. A good vanilla extract makes all the difference in the aroma and flavors of the end result.
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Coconut Oatmeal Cookie Sandwich
- 1 cup unsalted butter room temperature
- ½ cup brown sugar
- ½ cup white granulated sugar
- 2 eggs room temperature
- 1 cup all purpose flour
- 2 tsp vanilla extract
- 1 vanilla bean
- 1 tsp baking soda
- Pinch of salt
- 3 cups quick oats
- 1 cup sweetened coconut flakes
- 1/2 cup unsalted butter
- 2 Tbsp heavy whipping cream
- 1 cup powdered sugar
- 7 oz marshmallow fluff
- 1/2 cup sweetened coconut flakes
- Preheat oven to 375 and line a cookie baking sheet with parchment paper.
- Beat butter on medium-high speed until light and fluffy. Add both sugars and beat for another minute.
- Add eggs, one at a time, mixing well after each addition. Scrape sides and bottom of the bowl.
- Lower the speed to slow and add vanilla extract, flour, baking soda and salt. Scrape out vanilla beans and it to the batter. Mix it in on low speed until just until incorporated.
- Add oats and coconut flakes, while still on low speed, just until incorporated.
- Scoop cookie dough onto the prepared cookie sheet, using a cookie scoop (#50 scoop will work well).
- Bake for 10-12 minutes, until golden.
- Cool cookies completely on the wire rack before adding the filling.
- Using a whisk attachment, beat butter on medium-high speed until light and fluffy. Pour in heavy cream while still beating the butter. Beat until all incorporated and light. Lower the speed to low and add powdered sugar and marshmallow fluff. Beat of low until sugar is incorporated and raise the speed to medium-high. Beat for about a minute and add coconut flakes. Beat until incorporated throughout. Set aside until ready to fill the cookie sandwich.
- Once the cookies are cooled completely, scoop some filling into one cookie and cover it with another cookie.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Make sure to visit Rodelle’s 21 Days of Cookies for more holiday cookie ideas!
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**Disclosure: I am an ambassador for Rodelle Kitchen. I have been provided free product but I have not received any other compensation. All opinions are 100% my own!