4th of July Coconut Sandwich Cookies (+Gluten Free)
To honour my friends and family living in the US, these are a delicious and festive cookie I like to whip up every 4th of July!
The cookies themselves, while simple to make, have a patriotic Red, White, and Blue interior thanks to shredded coconut, and sprinkles. These coconut cookies are a perfect summer treat, and look striking at any party (even in quarantine). Enjoy!
The Recipe
Time allotment
Prep Time: 20-30 minutes
Cooking time: 10 minutes
Total Time: 30-40 minutes
Yield: 16-18 maple syrup cookies
Cooking Utensils
Two bowls
Spatula
Whisk - OR - Handheld Mixer
Measuring cups
Measuring spoons
Ingredients
Coconut Cookies
1 3/4 cups (216g) flour
If using Gluten Free flour, add 1/2 tsp xanthan gum
I used Gluten Free Robin Hood All Purpose Flour Blend and Bob’s Red Mill Xanthan Gum
3/4 cup (72g) almond flour
1/2 cups (100g) brown sugar
1/2 cup (115g) granulated sugar
1 tsp baking soda
1 tsp baking powder
1 egg
3/4 cup (170g) salted butter
1 tsp vanilla extract
1/2 tsp salt
1 cup (100g) shredded coconut
1/2 cup (40g) blue sprinkles
1/2 cup (40g) red sprinkles
Coconut Glaze
1 cup (100g) icing sugar
1 tbsp coconut milk
1 tbsp unsalted butter
1 tsp vanilla
Instructions
In one bowl, add 1/2 cup (100g) brown sugar, 1/2 cup (115g) granulated sugar, 1 tsp vanilla extract, and 3/4 cup (170g) salted butter (these are the wet ingredients)
With a whisk or a handheld mixer, mix all of the ingredients together until well blended
Add 1 egg, and mix again
In a separate bowl, add 1 3/4 cups (216g) flour, 3/4 (72g) almond flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt (these are the dry ingredients)
Mix all of the dry ingredients together
Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Gently stir all of the ingredients together until just blended
Add 1 cup (100g) shredded coconut, 1/2 cup red sprinkles, and 1/2 cup blue sprinkles, and stir
Take out golf ball sized portions of dough, and roll them together between your palms
Line a baking pan with either parchment paper - OR - cooking spray
Place dollar-sized balls of dough on the pan
Optional: Sprinkle the balls with leftover shredded coconut bits, and sprinkles
Bake the biscuits in the oven at 350°F (180°C) for 12-13 minutes
While cookies are baking, add 1 cup icing sugar, 1 tbsp coconut milk, 1 tbsp butter, and 1 tsp vanilla to a bowl, and whip the ingredients together on high
Alternative: Whip up a Maple Syrup Glaze for a complete North American taste!
Put the glaze in the fridge for a minimum of 15 minutes
Allow the biscuits to cool for a minimum of 15 minutes
When both the biscuits and the glaze have cooled, put a 1 1/2 tsp amount of glaze on one biscuit, and sandwich another one on top
Serve within 30 minutes, or put into the fridge until they’re ready to be eaten
Enjoy!
I used either the Coconut Glaze, or the Maple Glaze on each cookie sandwich! Pictured is the Maple Glaze.
The inside of these gorgeous and festive 4th of July cookies 😍
Thank you for reading this, lovely! Happy MUNCHING!
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