Description
These Coconut Oatmeal Cream Pies combine soft, chewy oatmeal and coconut cookies with a rich, creamy vanilla-coconut filling. Perfectly balanced with subtle tropical flavors and a delightful texture, this recipe yields 18 delicious sandwich cookies that are sure to impress at any gathering or as a sweet treat.
Ingredients
Cookie Dough
- 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 vanilla bean paste
- 1/2 teaspoon coconut flavoring
- 1 cup old fashioned oats
- 1 cup flaked sweetened coconut
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 vanilla bean paste
- Pinch of salt
- Flaked sweetened coconut, for pressing
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until thoroughly combined. Set this mixture aside for later use.
- Cream butter and sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar on medium-high speed until the mixture is light and creamy. This may take a few minutes.
- Add wet flavorings: Beat in the egg, vanilla bean paste, and coconut flavoring to the butter and sugar mixture until smooth and fully incorporated.
- Combine dry and wet ingredients: Add the dry flour mixture gradually to the wet ingredients and mix just until combined. Be careful not to overmix. Then gently stir in the old-fashioned oats and flaked sweetened coconut.
- Portion and bake: Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading. Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool cookies: Let the baked cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before assembling.
- Prepare the filling: While the cookies cool, make the filling by beating the softened butter on high speed with a hand mixer or stand mixer for about 1 minute until creamy. Gradually add the confectioners’ sugar and beat on medium speed for 1–2 minutes. Add the heavy cream or milk, vanilla bean paste, and a pinch of salt. Continue beating on high speed for 2 more minutes until the filling is light, fluffy, and smooth.
- Assemble the cream pies: Spread or pipe a generous amount of the filling onto the flat side of one cooled cookie. Top with another cookie to form a sandwich, gently pressing together.
- Finish with coconut flakes: Press flaked sweetened coconut onto the exposed filling around the edges of each sandwich cookie until evenly coated, adding a crunchy and flavorful finishing touch.
Notes
- Ensure the butter for both the dough and filling is at room temperature to achieve the best texture and mixing consistency.
- Use parchment paper on baking sheets to prevent sticking and make cleanup easier.
- Do not overbake the cookies; they should be soft when you remove them from the oven as they will firm up while cooling.
- For piping the filling, use a piping bag fitted with a round or star tip for a prettier presentation, or simply spread with a knife.
- Store assembled cream pies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American