Marco Polos

Crispy Coconut Sweetened Condensed Milk Sandwich Cookies

35 minutes
Serves 4
DessertItalian
Herb's take

Italian biscotti meets tropical flair in these crispy sandwich cookies. You'll learn to bloom coconut for extra fragrance and use condensed milk as a luscious filling, all with precision and a little culinary alchemy.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
  2. 02
    Spread shredded sweetened coconut on the baking sheet and toast in the oven for 5-7 minutes until golden and fragrant, stirring halfway through. Cool completely.
  3. 03
    In a bowl, cream butter and sugar together until pale and fluffy, about 2 minutes.
  4. 04
    Beat in the egg and vanilla extract until smooth.
  5. 05
    Sift together flour, baking powder, and salt. Add to the butter mixture in two additions, mixing just until incorporated.
  6. 06
    Gently fold in 3/4 cup of the toasted coconut, reserving 1/4 cup for topping.
  7. 07
    Scoop dough by rounded teaspoons onto the lined baking sheet, spacing 2 inches apart. Flatten slightly with your fingers.
  8. 08
    Bake 10-12 minutes, until edges are golden. Cool on pan 3 minutes, then transfer to a wire rack to cool completely.
  9. 09
    Once cookies are fully cooled, flip half of them upside down.
  10. 10
    Spoon 1 teaspoon of sweetened condensed milk onto the flat side of each flipped cookie.
  11. 11
    Top each with another cookie (flat side down), pressing gently to sandwich.
  12. 12
    Sprinkle reserved toasted coconut along the filling edges for garnish.
  13. 13
    Let sandwiches sit 10 minutes so the filling sets a bit, then serve.

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