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Blackberry Jam Coconut Sandwich 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


1/4 cup Land O Lakes® Butter, softened

5 tablespoons blackberry jam

2 ounces cream cheese, softened

1 1/2 cups powdered sugar

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

    Chop reserved coconut. Place into shallow bowl; set aside.

  4. STEP 4

    Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.

  5. STEP 5

    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.

  6. STEP 6

    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.

  7. STEP 7

    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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