Let me be clear: I’m not usually a fan of frosted cookies. Cookies are meant to be enjoyed on their own, while frosting belongs on cakes and cupcakes. Still, these chewy coconut oatmeal cookie sandwiches changed my mind.
July is National Ice Cream Month, and I took inspiration from a Ben & Jerry’s flavor, Coconuts for Caramel. I sandwiched fluffy salted caramel buttercream between chewy coconut oatmeal cookies, and the result was absolutely delicious.
Start by baking the cookies and letting them cool completely before frosting. I like to use both quick-cooking oats and old-fashioned rolled oats—the quick-cooking oats add chewiness while the old-fashioned oats give nice texture. I prefer to underbake slightly so the cookies stay soft and chewy. Using a cookie scoop helps keep all the cookies uniform in size.
While the cookies are cooling, whip up the salted caramel buttercream. I had leftover salted caramel from another recipe, but a store-bought jar works if you can find one. Pipe or spread as much buttercream as you like between two cookies—about a tablespoon per sandwich is a good starting point.
There you have it: chewy coconut oatmeal cookie sandwiches. They may look simple, but the combination of coconut and salted caramel is fantastic.
My brother declared these cookie sandwiches and the Nanaimo bars I made “the best desserts” I’ve made all summer. The cookies alone are chewy and lightly coconutty without overwhelming the palate. Paired with salted caramel buttercream, they reach another level—soft, rich, and worth savoring.
Not a fan of coconut? Try a classic oatmeal raisin cookie for a similar chewy texture and comforting flavor.
Chewy Coconut Oatmeal Cookie Sandwiches
Ingredients
Coconut oatmeal cookies
- 1 cup bread flour
- 1 cup quick cooking oats
- 1 cup old fashioned oats
- 1 teaspoon fine sea salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup unsalted butter, softened at room temperature
- ½ cup extra virgin coconut oil
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tablespoon honey
- 1 large egg
- 1 cup desiccated coconut
Salted caramel buttercream
- ½ cup unsalted butter, softened at room temperature
- 1 cup powdered sugar
- 2 to 3 tablespoons salted caramel
Instructions
Cookies
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Combine the bread flour, quick cooking oats, old fashioned oats, salt, baking soda, and baking powder in a bowl. Set aside.
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In a separate bowl, cream the unsalted butter, coconut oil, brown sugar and granulated sugar for 3 minutes. Add the honey and egg, then beat for another 7 minutes.
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Add the dry ingredients to the wet and stir. Just before everything is fully combined, fold in the desiccated coconut.
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Portion the dough with a cookie scoop or small ice cream scoop, then chill in the fridge for at least an hour or in the freezer for 30 minutes.
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Preheat the oven to 374°F (190°C). Place dough 2 inches (5 cm) apart on a parchment-lined baking sheet and bake 9 to 10 minutes. Let the cookies cool on the baking sheet until almost firm, then transfer to a wire rack to finish cooling.
Buttercream
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Beat the unsalted butter until fluffy. Gradually add the powdered sugar and continue to beat until smooth.
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Stir in 2 tablespoons of salted caramel and taste. Add the optional third tablespoon if you prefer a stronger caramel flavor.
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Spread or pipe buttercream onto one cookie and sandwich with another.