Fragrant coconut-crusted cookies are stuffed with a smooth mocha filling to create sandwich cookies of epic proportions. Each tender cookie has a generous amount of coconut in the dough and—bringing ribbons of coconut to center stage—each cookie is rolled in even more coconut before baking. Stuffed with a fudgy, coffee-spiked filling that’s fragranced with orange zest and pure vanilla extract, these cookies are packed with flavor and made with the choicest ingredients.
For a cookie this good, we only use Simply Organic Vanilla Extract. Simply Organic crafts vanilla extract with only authentic, high-quality, and organically grown vanilla beans handpicked by farmer co-ops in Madagascar. Why choose real vanilla? Since more than 250 flavor and aroma compounds are extracted from each bean, true vanilla extract adds complex depth and intense flavor that you can’t get with imitation flavorings. Exotic, fragrant, and luscious, vanilla is the perfect complement to coconut and coffee.
To learn more about Simply Organic’s best practices and unmatched quality, visit simplyorganic.com and start baking today!
Don’t miss our giveaway with Simply Organic on Instagram! The giveaway includes an autographed Bake from Scratch: Volume Five cookbook, a gift card to Bake from Scratch webstore, and a prize pack from Simply Organic. The giveaway closes on March 28, 2021, and full giveaway details can be found here.
- 2 tablespoons (28 grams) refined coconut oil, room temperature
- ⅓ cup (67 grams) granulated sugar
- ⅓ cup (73 grams) firmly packed light brown sugar
- 3 ounces (85 grams) cream cheese, room temperature
- 1 large egg yolk (19 grams), room temperature
- ½ teaspoon (2 grams) tightly packed orange zest
- 2 teaspoons (10 grams) fresh orange juice
- 2 teaspoons (8 grams) Simply Organic Vanilla Extract
- 1 cup (125 grams) all-purpose flour
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon (1.25 grams) baking soda
- ¼ teaspoon kosher salt
- 2¼ cups (189 grams) sweetened flaked coconut, finely chopped and divided
- Chocolate-Mocha Filling (recipe follows)
- Preheat oven to 325°F (170°C). Line 2 rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer, stir oil by hand until softened and smooth. Add sugars and cream cheese; using the paddle attachment, beat at medium speed until fluffy and combined, 1 to 2 minutes, stopping to scrape sides of bowl. Beat in egg yolk. Beat in orange zest and juice and vanilla.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture all at once; beat at low speed until nearly combined. Add 1½ cups (126 grams) flaked coconut; beat just until combined.
- In a small shallow bowl, place remaining ¾ cup (63 grams) flaked coconut.
- Scoop dough by tablespoonfuls (about 18 grams each), and roll into balls; Roll each ball in the bowl of coconut to coat. If the coconut isn’t sticking well, lightly dampen your hands to roll the dough and then roll in the coconut. Flatten into 2-inch rounds, pressing together any cracks in edges; place at least 1 inch apart on prepared pans.
- Bake, one pan at a time, until bottoms are lightly golden and edges and tops are just set but cookies still seem soft and slightly underdone, 8 to 12 minutes, rotating pan halfway through baking. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
- Place Chocolate-Mocha Filling in a pastry bag fitted with a ¼-inch round piping tip (Wilton No. 10); pipe filling onto flat side of half of cookies. Place remaining cookies, flat side down, on top of filling.
- 6 ounces (170 grams) 60% cacao bittersweet baking chocolate bars, finely chopped
- 1½ teaspoons (7.5 grams) coconut oil, room temperature
- 1 teaspoon (2 grams) dark-roast instant coffee granules (optional)
- ¼ teaspoon kosher salt
- ⅛ teaspoon orange zest
- ½ cup (120 grams) boiling water (see Note)
- ¼ teaspoon (1 gram) Simply Organic Vanilla Extract
- In a medium metal bowl, place chocolate, oil, instant coffee, salt, and orange zest. Pour ½ cup (120 grams) boiling water over top; press chocolate down so all pieces are submerged. Let stand for 2 minutes. Whisk until smooth. Whisk in vanilla. Let stand at room temperature until thick and pipable, 2 to 3 hours. (Alternatively, place bowl in an ice water bath, and stir until thick and pipable.)
- Scoop dough by tablespoonfuls (about 18 grams each), and using your hands, roll into balls.
2. Place each ball into the bowl filled with coconut, and roll each ball in the bowl of coconut to coat. If the coconut isn’t sticking well, lightly dampen your hands to roll the dough and then roll in the coconut.
3. To ensure perfectly shaped cookie, flatten each dough ball into 2-inch rounds, pressing together any cracks in edges; place at least 1 inch apart on prepared pans.
4. After letting the cookies cool completely, place Chocolate-Mocha Filling in a pastry bag fitted with a ¼-inch round piping tip (Wilton No. 10). Beginning from the outside edge of the cookie, use a simple circular motion to pipe filling onto flat side of half of cookies.
5. Place remaining cookies, flat side down, on top of filling. Press down gently to adhere the two cookies together.
