Let me just make a disclaimer: I don't believe in frosted cookies. I think cookies should be eaten on their own, and frosting belongs on cakes and cupcakes. That being said, these chewy coconut oatmeal cookie sandwiches were the bomb!
July is National Ice Cream Month so I took inspiration from a Ben & Jerry's flavor: Coconuts for Caramel. I sandwiched some fluffy salted caramel buttercream between chewy coconut oatmeal cookies. And they are dangerously good.
First, you need to bake the cookies and cool them completely before frosting them. I love mixing quick-cooking oats and old-fashioned rolled oats. The quick cooking type adds a chew and the old-fashioned adds texture. I also like to underbake my cookies so they stay nice and chewy. I used a cookie scoop to dish out the dough so all my cookies are relatively the same size.
Whip up the salted caramel buttercream while the cookies are cooling. I have a good amount of salted caramel left over from the Nanaimo bars but you could buy a jar if you can find it in your local store. Put as much frosting as you like between two cookies. I put in about a tablespoon per cookie sandwich.
There you have it. Chewy coconut oatmeal cookie sandwiches. They might not look like much but they were amazing.
My brother even claimed these cookie sandwiches and my Nanaimo bars were the best desserts I've made so far this summer.
The cookies on their own are chewy and coconutty without being too in-your-face. But when paired with the salted caramel buttercream, it's at a whole new level of delicious. It's soft, rich, and makes you want to savor it for as long as possible.
Not a fan of coconut? Try a classic: oatmeal raisin cookies. They're just as chewy!
Chewy Coconut Oatmeal Cookie Sandwiches
Ingredients
Coconut oatmeal cookies
- 1 cup bread flour
- 1 cup quick cooking oats
- 1 cup old fashioned oats
- 1 teaspoon fine sea salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup unsalted butter, softened at room temperature
- ½ cup extra virgin coconut oil
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tablespoon honey
- 1 large egg
- 1 cup desiccated coconut
Sated caramel buttercream
- ½ cup unsalted butter, softened at room temperature
- 1 cup powdered sugar
- 2 to 3 tablespoons salted caramel
Instructions
Cookies
- In a bowl, combine the bread flour, quick cooking oats, old fashioned oats, salt, baking soda, and baking powder. Set aside.
- In a separate bowl, cream the unsalted butter, coconut oil, brown sugar and granulated sugar for 3 minutes. Add the honey, egg, and beat for another 7 minutes.
- Add the dry ingredients into the wet, and stir. Just before it's fully combined, add the desiccated coconut.
- Dish out the cookie dough using a cookie scoop/small ice cream scoop, and chill in the fridge for at least an hour or in the freezer for 30 minutes.
- Preheat the oven to 374°F (190°C). Place the cookie dough 2 inches (5 cm) apart on a parchment paper lined baking sheet, and bake for 9 to 10 minutes. Let them cool on the baking sheet almost completely before transferring to a wire rack.
Buttercream
- In a bowl, beat the unsalted butter until fluffy. Add the powdered sugar and continue to beat.
- Beat in 2 tablespoons of salted caramel and taste. If you want a stronger caramel flavor, add another tablespoon of caramel.
- Spread some buttercream onto a cookie and sandwich with another cookie.
Angie | Fiesta Friday says
Did someone say chewy cookies?! I'm in! ??