To make the cookie sandwich heavenly, these cookies are stuffed with some creamy coconut buttercream marshmallow filling.
Keyword Coconut, cookie sandwich, oatmeal, oatmeal cookies
Prep Time 1hour30minutes
Cook Time 12minutes
Total Time 1hour42minutes
Author Lyuba Brooke
1cupunsalted butterroom temperature
½cupwhite granulated sugar
1cupall purpose flour
1cupsweetened coconut flakes
2Tbspheavy whipping cream
1/2cupsweetened 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.