Coconut Oatmeal Sandwich Cookies

Votes: 1

Time: 2 hours.
Complexity: easily
Quantity: 18 pcs.

These cookies are baked from a blend of ground oats, flaked coconut, and premium flour. A touch of cinnamon perfectly complements their sweet vanilla-coconut aroma. Once the cookies have cooled, sandwich them together with a fluffy filling made from butter, marshmallow fluff, powdered sugar, and malted milk powder. These sandwich cookies make a wonderful treat for a special occasion.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

3 cups of oatmeal
1 cup sweet coconut flakes
1.5 cups premium flour
1 tbsp. l. malted milk powder
1 teaspoon of baking soda
1 teaspoon ground cinnamon
0.5 tsp coarse salt
220 g unsalted butter, room temperature
3/4 cup light brown sugar
0.5 cup granulated sugar
2 large eggs
0.5 tsp vanilla extract
0.5 tsp coconut extract
Coarse white sugar, for decoration

Filling

165 g unsalted butter, room temperature
1 tbsp. creamy marshmallows
3/4 cup powdered sugar
1/4 tbsp. malted milk powder
1/4 tsp vanilla extract

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Bake the cookies:

In a food processor, puree the oats and coconut; transfer to a large bowl. Stir in the flour, malted milk powder, baking soda, cinnamon, and salt.
In a large bowl, beat the butter with the refined and brown sugars with a mixer on medium-high speed until light and fluffy, 3-4 minutes. Beat in the eggs one at a time, whisking until smooth. Stir in the vanilla and coconut extracts. Reduce the mixer speed to low and beat in the flour mixture. Knead the dough.

Line a baking sheet with parchment paper. Roll the dough into 2.5 cm diameter balls (you should have about 36 of them) and arrange them on the prepared baking sheet. Gently press the balls down and flatten them to a thickness of 1 cm. Refrigerate for 30 minutes.
Preheat the oven to 175°C. Line two more baking sheets with parchment paper. Place 8 dough circles on each sheet, 5 cm apart, and sprinkle with coarse sugar. Refrigerate the remaining dough balls.
Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges but still soft in the center, 18 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookies.
Meanwhile, prepare the filling:

In a large bowl, beat the butter and marshmallow fluff with a mixer on medium-high speed until creamy, about 2 minutes. Stir in the powdered sugar, malted milk, and vanilla. Beat for about 3 minutes.
Spoon 1 heaping tablespoon of filling onto the flat side of half the cookies, then top with the remaining cookies to form sandwiches. Let sit for at least 30 minutes before serving.