Description
Soft coconut oatmeal cookies sandwiched with a fluffy vanilla cream filling, these Coconut Oatmeal Cream Pies are chewy, sweet, and perfect for any occasion.
Ingredients
Scale
- 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
- 1/4 cup granulated 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
- 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
- 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.
Notes
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 302
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Coconut Oatmeal Cream Pies