Chocolate Coconutty Sandwich Cookies
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It’s true, sometimes you feel like a nut, and sometimes you don’t. Either way, these chocolate coconut sandwich cookies have you covered. They were inspired by the classic Almond Joy candy bar, which is why I love them with a nutty crunch.
These delicious treats feature a soft, chewy chocolate cookie, which is then filled with a rich and creamy coconut filling. To complete the experience, the edges are rolled in crunchy chopped almonds, adding a perfect nutty finish to every bite. They really are like Almond Joy candy bars but in cookie form.
I originally created this recipe for the Betty Crocker cookie contest using their Double Chocolate Chunk Cookie Mix. They are the easiest cookies. However, this mix has become a bit tricky to find since the Albertson’s stores closed in my area. If you’re also having trouble tracking it down, no worries! You can easily substitute for half of this recipe for the cookie portion or just use your favorite chocolate chocolate chip cookie recipe . For an extra dose of chocolatey goodness, you can even mix in some chocolate chips or chunks into the batter.
Ingredients for Chocolate Coconutty Sandwich Cookies
- BETTY CROCKER® DOUBLE CHOCOLATE CHUNK COOKIE MIX
- VEGETABLE OIL
- WATER
- EGG
- NEUFCHATEL CHEESE OR CREAM CHEESE
- BUTTER
- POWDERED SUGAR
- SHREDDED COCONUT
- CHOPPED ALMONDS
Instructions for Chocolate Coconutty Sandwich Cookies
Prepare the Cookies: First, preheat your oven to 350°F. In a large bowl, combine the cookie mix, vegetable oil, water, and egg. Stir everything together until a soft dough forms.
Next, drop rounded tablespoons of the cookie dough (or use a cookie scoop) about two inches apart onto an ungreased cookie sheet.
Bake for 11-15 minutes if you’re using shiny metal sheets, or 10-14 minutes for dark or nonstick pans. The cookies are done when the centers are just set but still a little soft. Let them cool on the baking sheet for one minute before transferring them to a wire rack to cool completely.
Make the Filling: While the cookies cool, beat the Neufchatel cheese and softened butter together in a medium bowl until they are smooth and well-blended. Gradually beat in the powdered sugar, then gently fold in the shredded coconut into the mixture.
Assemble the Sandwich Cookies: Now for the fun part! Take half of the cooled cookies and turn them over so the flat bottom side is facing up. Spoon about 1/8 cup of the creamy filling onto each cookie.
Top them with the remaining cookies, making sure the bottom side of the top cookie is also facing the filling.
Add the Nuts: Pour the chopped almonds into a small bowl. Take one sandwich cookie at a time and gently press the filling around the edges into the chopped nuts, or use a spoon to scoop and press the nuts onto the sides. Repeat with all the cookies. This recipe makes 12 cookie sandwiches.
Frequently Asked Questions
Can I use regular cream cheese instead of Neufchâtel cheese?
Yes, absolutely! Neufchâtel cheese is a French-style cheese that is very similar to cream cheese but with a slightly lower fat content. However, a block of regular cream cheese will work perfectly. The final texture and flavor will be nearly identical.
How do I get the almonds to stick to the sides of these almond joy cookies?
The filling is the key! The creamy, slightly sticky filling on the sides of the sandwich cookies acts as a binder. Simply take each cookie sandwich and gently roll the sides in a bowl of chopped almonds. You can also use a spoon to scoop up the nuts and press them onto the filling.
How should I store these cookie sandwiches?
Because the filling contains Neufchâtel cheese (or cream cheese), it’s best to store these cookies in an airtight container in the refrigerator. They will stay fresh for up to 5 days. You can also freeze them for longer storage. To do so, place them in a single layer on a baking sheet and freeze for about an hour until firm, then transfer to a freezer-safe bag or container. They will last for 2-3 months.
Can I use a different kind of nut or omit them altogether?
Of course! This recipe was inspired by the Almond Joy candy bar, but you can use any chopped nut you like. Pecans or walnuts would be delicious. If you’re not a fan of nuts, you can simply omit them and enjoy the classic combination of chocolate and coconut.
FOR MORE RECIPES LIKE THIS, TRY:
- Ice Cream Sandwich Dessert
- Homemade Oreo Cookies
- Marshmallow Brownie Cookies
- Easy Cherry Pie Cookie Bars
Chocolate Coconutty Sandwich Cookies
Real Mom Kitchen
Equipment
Ingredients
Cookie:
- 1 lb 1.5 oz pkg Betty Crocker® double chocolate chunk cookie mix
- ¼ cup vegetable oil
- 2 Tbsp water
- 1 egg
Filling:
- 4 oz Neufchatel cheese or cream cheese
- 2 Tbsp butter softened
- 1 ½ cup powdered sugar
- 1 cup shredded coconut
Additional ingredient:
- ½ cup almonds chopped
Instructions
- Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, and egg until soft dough forms.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake for 11-15 minutes (shiny metal cookie sheets) or 10-14 (dark or nonstick cookie sheets) just until set (centers will be soft). Allow to cool 1 minute on cookie sheet.
- Remove cookies from cookie sheet and allow to cool completely.
- To make filling, in a medium bowl beat Neufchatel cheese and butter until well blended. Slowly beat in powdered sugar. Fold in shredded coconut.
- Take half of the cooled cookies so the bottom side is facing up. Spoon approximately 1/8 cup of the filling onto the cookies.
- Take the remaining cookies and sandwich them with the cookies with filling on them, bottom side facing the filling.
- Put chopped almonds in a bowl. Take each sandwich one by one to the bowl, using a spoon scoop and press nuts in the sides of the sandwich filling. Continue until all cookies are complete. Make 12 cookie sandwiches.
