Sandwich blackberry cream filling between two chewy coconut cookies.
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2/3 cup sugar
2 ounces cream cheese, softened
1/4 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg (yolk only)
1 tablespoon milk
1 teaspoon almond extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
3 cups sweetened flaked coconut
5 tablespoons blackberry jam
1 1/2 cups powdered sugar
Combine sugar, 1/4 cup butter and 2 ounces cream cheese in bowl; beat at medium speed, scraping bowl often, until creamy. Add egg yolk, milk and almond extract; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed.
Reserve 1 cup coconut; set aside. Stir remaining 2 cups coconut into mixture until well mixed. Cover; refrigerated at least 1 hour or until firm.
Chop reserved coconut. Place into shallow bowl; set aside.
Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
Shape dough into 3/4-inch balls. Press into reserved coconut, flatten ball to 1/2-inch thick. Place cookies coconut-side up onto prepared baking sheets. Bake 10-12 minutes or until edges are set and bottoms are light golden brown. Cool 1 minute on cookie sheets; transfer to cooling rack. Cool completely.
Combine 1/4 cup butter, 3 tablespoons blackberry jam and 2 ounces cream cheese in bowl. Beat at medium speed until well mixed. Add powdered sugar gradually, beating at low speed until well mixed.
Spread 1/4 teaspoon remaining blackberry jam onto bottom side of one cookie; spread 2 teaspoons frosting onto bottom-side of another cookie. Press cookies together. Repeat with remaining cookies.
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