Coconut Sandwich Cookies
I have a new favorite thing to do with coconut milk - make coconut milk dulce de leche! It's fantastic, and provides a great filling for these soft and yummy coconut cookies. For the recipe, visit my blog, or follow the cut!
Coconut Sandwich Cookies with coconut dulce de leche
For the coconut dulce de leche
Inspired by epicurious.com
1 can (approx. 16 oz) coconut milk
1/2 cup brown sugar
1/2 cup white sugar
1/2 t. salt
1 t. fresh ginger, cut in thin slices
1/3 c. finely chopped coconut (optional)
Combine all ingredients in a medium to large saucepan. Be sure your pan has enough room, this mixture will increase a bit in volume a bit while it's cooking, and you don't want a hot messy spill. Over medium high heat, stir occasionally while bringing the mixture to a boil. Boil the mixture until it's a golden brown. Strain the mixture (to remove the ginger), then add chopped coconut, and cool. Will keep in the refrigerator in a sealed container 2-3 weeks.
For the coconut whoopie pies:
2 1/4 c. all purpose flour
1 cup sugar
2 t. baking powder
1 cup coconut milk
1/2 t. salt
1/2 c. room temperature butter
1 egg
1/2 t. vanilla extract
Preheat oven to 350. Line 2 cookie sheets with parchment paper.
In a large mixing bowl, cream together the butter and sugar for 2-3 minutes. Add the egg and continue beating until fluffy, a few minutes longer. Beat in milk, salt, and vanilla until mixture is very well combined.
Stir in flour until just combined. Be careful to not overmix. Drop by tablespoon full onto the cookie sheets. Since they will spread a little, leave 1-2" between the cookies. Bake 10-14 minutes until the tops just start to look slightly brown. Cool completely.
Spoon 1-1 1/2 t. coconut dulce de leche on one cookie, and place another on top for a sandwich. Try to not eat the entire batch