I will start by saying these are probably one of my most favorite cookies I’ve ever made. Now, I know that’s a bold statement coming from me, as I have created over hundreds of cookie recipes! So, what are these seemingly basic looking cookies? They are a chocolate shortbread, topped with my signature mixture of sugar and sea salt, and filled with coconut buttercream.
There is nothing more pure and simple than chocolate and coconut, add a little sea salt and you have a sweet and salty cookie that is perfectly balanced in my mind. I love sweet and salty cookies, above all else. Dunk these babies in milk, twist them open and eat the filling first, or just grab them and enjoy.
Sea Salt Chocolate Coconut Sandwich Cookies
Makes 18 sandwiches
1 cup (226 grams) organic salted butter, softened
142 grams (1 cup) organic powdered sugar, sifted
1 tablespoon organic vanilla extract
212 grams (1 2/3 cups) organic all purpose flour
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
1 teaspoon organic cane sugar
1 teaspoon organic fine sea salt
1/2 cup (113 grams) organic salted butter, softened
227 grams (1 1/2 cups plus 1 tablespoon) organic powdered sugar, sifted
3/4 teaspoon organic coconut extract
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until you don’t see powdered sugar anymore, you might still see butter chunks but that is okay as the butter is really soft. Add the flour and cocoa and mix on low until a smooth dough forms, it should feel like play dough in your hands.
Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten them slightly so they are about 1 3/4-inches in diameter and look like disks.
To make the topping: In a small dish, mix together the cane sugar and sea salt. Set aside.
Bake for 13 minutes or until they look set and dry. Sprinkle with topping immediately after they come out of the oven. Allow to cool completely on the cookie sheets.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and coconut extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip.
Turn over every other cookie until they are all paired, try to put like sized cookies together. Pipe a dollop of frosting onto each turned over cookie, sandwich with the other cookie.
Store in a cool dry place, or in the fridge for up to 7 days.
Gluten Free – Replace the organic flour with 212 grams (1 1/3 cups) organic gluten free flour blend and 28 grams (1/4 cup plus 1 tablespoon) organic coconut flour.
High Altitude – Bake at 350°F for 12 minutes or until they look set and dry.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!