Coconut Oatmeal Cream Pies
Recipe from Two Peas and Their Pod
Soft coconut oatmeal cookies sandwiched with a fluffy vanilla cream filling, these Coconut Oatmeal Cream Pies are chewy, sweet, and perfect for any occasion.
Servings: 18 sandwich cookies
Calories: 302kcal
Ingredients
For the cookies:
- 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 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup old fashioned oats
- 1 cup flaked sweetened coconut
For the 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 pure vanilla extract
- Pinch of salt
For garnish:
- Flaked sweetened coconut, for pressing
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and creamy. Add the egg, vanilla extract, and coconut extract and mix until smooth.
- Add the dry ingredients to the wet ingredients and mix just until combined. Stir in the oats and flaked coconut.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 8 to 10 minutes, or until the edges are lightly golden and centers are set. Do not overbake. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the filling while the cookies are cooling. In a large bowl, beat the butter with a hand mixer (or a stand mixer with the paddle attachment) on high until creamy, about 1 minute. Add the confectioners’ sugar and mix on medium for 1–2 minutes. Add the heavy cream (or milk), vanilla, and pinch of salt. Beat on high for another 2 minutes until light and fluffy.
- Spread or pipe the filling onto the flat side of one cooled cookie and top with another cookie to make a sandwich.
- Press sweetened coconut flakes onto the exposed filling around the edges of each sandwich cookie until evenly coated.
Nutrition
Calories: 302kcal | Carbohydrates: 41g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 148mg | Potassium: 88mg | Fiber: 1g | Sugar: 26g | Vitamin A: 444IU | Vitamin C: 0.02mg | Calcium: 29mg | Iron: 1mg