epicurious4.4
Coconut-Sugar Crinkle Cookie Sandwiches
Coconut sugar lends rich flavor to these Christmas cookies. Here it sweetens lightly spiced cookies that are packed with toasted coconut and brown butter.
👥 9 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 35 min👤 Joe Sevier📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
- ●spatula
- ●baking sheet
- ●oven
- ●saucepan
📝 Preparation Steps
1
Cookies
2
Melt butter in a medium skillet over medium heat. Cook shredded coconut, stirring often, until golden brown, about ⏱️ 3 minutes (coconut will continue to darken after you remove it from heat). Scrape into a small bowl and let cool slightly.
3
Open coconut milk without shaking can and scoop solidified coconut cream off the top into a small bowl; set aside for ganache (you’ll need 5 Tbsp.). Reserve remaining coconut milk.
4
Whisk flour, baking powder, baking soda, nutmeg, and cinnamon in a medium bowl to combine. Whisk eggs, vanilla, salt, 1½ cups coconut sugar, and 3 Tbsp. reserved coconut milk in a large bowl. Whisk in half of dry ingredients. Using a rubber spatula, mix in shredded coconut mixture, then add remaining dry ingredients and mix just until no dry streaks remain. Cover dough and chill at least ⏱️ 2 hours.
(250 g) all-purpose flour2 cupslarge eggs, room temperature2½ cup (1 stick) unsalted butter½ cups (250 g) plus ⅓ cup (55 g) coconut sugar1½ cup (55 g) powdered sugar
5
Place a rack in middle of oven; preheat to 325°F. Place powdered sugar and remaining ⅓ cup coconut sugar in separate shallow bowls. Using a #20 cookie scoop (or a heaping 3 Tbsp.), portion out 18 pieces of dough and roll into smooth balls between your palms. Working one at a time, gently toss balls in coconut sugar to coat, then toss in powdered sugar. Divide cookies between 2 parchment-lined baking sheets, spacing at least 2" apart.
6
Bake 1 sheet of cookies, rotating baking sheet front to back halfway through, until centers of cookies are puffed and edges are just firm, 16–⏱️ 18 minutes. Repeat with remaining sheet of cookies (baking the sheets one at a time gives your cookies the best crinkles). Let cookies cool ⏱️ 20 minutes on baking sheets. Transfer to a wire rack and let cool completely. Turn half of cookies over. Do ahead: Dough can be made 3 days ahead; keep chilled. Cookies can be baked 2 days ahead; store airtight at room temperature.
7
Ganache and assembly
8
Heat white chocolate, rum, salt, and 5 Tbsp. reserved coconut cream in a medium heatproof bowl set over a medium saucepan of simmering water (do not let bowl touch water), stirring with a heatproof rubber spatula, until chocolate is melted and mixture is smooth, about ⏱️ 5 minutes. Chill ganache until cool but not solid, about ⏱️ 1 hour.
9
Using an electric mixer on high speed, beat ganache until light and spreadable, about ⏱️ 1 minute. Spread a layer of ganache over upside down cookies. Top each with a right-side up cookie, pressing gently to adhere. Do ahead: Ganache can be made 1 day ahead. Cover and keep chilled. Let sit at room temperature ⏱️ 30 minutes before beating.
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