23 January, 2021
Coconut Pecan Sandwich Sugar Cookies
Originally, cookies had one purpose in the kitchen as bakers used them to test the oven by baking small amounts of cake batter before baking an entire cake.
Since then, these “small cakes” have evolved and now hundreds of recipes for cookies are available today – which includes the Sugar Cookie.
The Sugar Cookie made its debut in the 1700’s by German settlers to Pennsylvania (USA) and the cookies were an instant success.
Since that time, sugar cookies have become popular at Christmas and Halloween time and including Arbor Day and Groundhog Day in the U.S.
Lavender Rosemary Shortbread Cookies – According to Leite’s Culinary – In 2020 Americans were eating 25% more cookies and Shortbread cookies took 5th place
Sugar cookie dough is easy to work with (usually just 3 or 4 ingredients) as the dough holds its shape during the baking process. It is also a great cookie recipe to work with because it contains no baking soda.
Although they are frequently eaten straight from the oven, the sugar cookie can be frosted, sprinkled, and cut into any shape for added eating fun.
Though sugar cookies are about 2 to 3 round, you can also make them bite sized.
And that is what we did with this recipe, Coconut Pecan Sandwich Sugar Cookies – sandwich style. They are topped with pecan bits and powdered sugar. And between the two cookies are shredded coconut, Heath bar bits and sweet milk.
Everyone Loves An Almond Joy – And You’ll Love These Almond Joy Cookies – Because – Sometimes You Feel Like A Nut & Sometimes You Don’t
Coconut Pecan Sandwich Sugar Cookies
1 (17 ½ oz.) sugar cookie mix
1 cup shredded coconut 1/4 cup Heath bar bites
1/2 cup pecan halves, finely chopped
1/3 cup butter, melted
1 egg
1 can 14 oz. sweetened condensed milk
In a large bowl add the cookie mix, butter and egg. Mix until dough thickens.
On a floured surface with a roller spread dough to ¼ inch thick.
Cut out cookies with a cookie mold – about 1 to 2 inches in diameter.
Place cookies on non-stick cookie sheet 2 inches apart.
Next mix coconut and Heath bar bites with sweet milk and set aside.
Bake 7 to 10 minutes or until lightly browned around the edges. Let cool one minute on cookie sheet then remove to a wire rack until they cool completely.
To assemble the sandwiches smear 1 tsp. of coconut – sweet milk mix onto 12 cookies. On the other 12 cookies dab a little sweet milk, and then put cookies together forming a sandwich.
Top cookies with chopped pecan pieces and top that with powdered sugar. Store cookies in an air tight container.
Read More Here About What To Know When Baking Cookies
More Deliciously Yummy Recipes
- One Skillet Herb Butter Chicken Breast
- Blueberry Banana Almond Flour Cupcakes
- Asparagus and Sweet Potato Soup
- Apple Mango & Radish Salad
- Almond Flour Coconut Cream Pancakes
11 thoughts
Pingback: Baking Cookies Everyone Will Enjoy - Cook Plate and Fork
Pingback: Gluten Free Zucchini Cranberry Bread - Cook Plate and Fork
Pingback: Chicken in Peanut Coconut Sauce with Peppers & Red Onion - Cook Plate and Fork
Pingback: No-Bake Peaches & Cream Cheesecake | Cook Plate and Fork
Pingback: Peach and Pecan Cake | Cook Plate and Fork
Pingback: Coconut Salmon | Cook Plate and Fork
Pingback: Chicken in Peanut Coconut Sauce with Peppers & Red Onion | Cook Plate and Fork
Pingback: Gluten Free Zucchini Cranberry Bread | Cook Plate and Fork
Pingback: Flatbread with Zucchini Smoked Bacon and Mascarpone Cheese | Splendid Recipes and More
Pingback: Pumpkin Pecan Coconut Cake with Cardamom Whipped Cream | Splendid Recipes and More
Pingback: Gluten Free Iron Skillet Pecan Coconut Cake | Splendid Recipes and More