I’m thrilled to share with you a recipe that’s close to my heart: Coconut-Coated Chocolate Peach Sandwich Cookies. This delightful treat combines the rich, velvety taste of chocolate with the sweet, fruity essence of peach, all enveloped in a light dusting of tropical coconut. It’s a cookie that takes you on a journey through different textures and flavors, making it an unforgettable experience for your taste buds.
The history of sandwich cookies dates back to the late 19th century, with the iconic Oreo making its debut in 1912. However, our recipe takes this beloved concept to new heights by incorporating a unique blend of flavors. The addition of peach jam brings a touch of summer freshness, while the coconut coating adds a delightful crunch and a hint of exotic flair.
What makes these cookies truly special is their versatility. They’re elegant enough for afternoon tea, yet comforting enough for a midnight snack. The combination of chocolate and fruit is a classic pairing that never goes out of style, and the coconut adds an unexpected twist that elevates these cookies from good to extraordinary.
Let’s embark on this culinary adventure and create a batch of these exquisite Coconut-Coated Chocolate Peach Sandwich Cookies that I’m certain will become a new favorite in your recipe collection.
Ingredients
For this heavenly recipe, you’ll need:
- 2 large eggs
- 90 g (¾ cup) powdered sugar
- Pinch of salt
- 8 g (2 teaspoons) vanilla sugar
- 90 g (⅓ cup + 1 tablespoon) vegetable oil
- 5 g (1 teaspoon) baking powder
- 350 g (2¾ cups) all-purpose flour
- 10 g (2 tablespoons) unsweetened cocoa powder
- 100 g (3.5 oz) high-quality dark chocolate (for filling)
- 120 g (⅓ cup) peach jam (for filling)
- 100 g (1 cup) unsweetened grated coconut (for coating)
Step-by-Step Instructions
- Preheat the oven: I always start by preheating my oven to 180°C (350°F). This ensures that the oven reaches the perfect temperature by the time our cookie dough is ready for baking.
- Prepare the wet ingredients: In a large mixing bowl, I whisk together the eggs, powdered sugar, salt, and vanilla sugar until the mixture becomes light and frothy. This process, which takes about 2-3 minutes, incorporates air into the batter, resulting in lighter cookies.
- Add the oil: Gradually stream in the vegetable oil while continuously whisking. This slow addition helps to emulsify the mixture, creating a smooth, homogeneous batter that will yield tender cookies.
- Combine dry ingredients: In a separate bowl, I sift together the flour, baking powder, and cocoa powder. Sifting not only removes any lumps but also aerates the dry ingredients, contributing to a lighter texture in the final product.
- Form the dough: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon. I’m careful not to overmix at this stage, as that can lead to tough cookies. Mix just until a soft, pliable dough forms.
- Roll out the dough: On a lightly floured surface, I roll out the dough to about 1/4 inch thickness. The key here is uniformity – an even thickness ensures that all cookies bake at the same rate.
- Cut out cookies: Using a small round cookie cutter (about 2 inches in diameter), I cut out circles from the dough. Remember to dip the cutter in flour between cuts to prevent sticking.
- Prepare for baking: I carefully transfer the cut cookies onto a baking sheet lined with parchment paper, leaving about an inch of space between each cookie to allow for slight spreading.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 20 minutes. The cookies should be firm to the touch but not browned. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the fillings: While the cookies are cooling, I melt the dark chocolate in a double boiler or in short bursts in the microwave, stirring frequently to ensure smooth melting. Set aside to cool slightly.
- Assemble the cookies: Once the cookies are completely cool, I spread a thin layer of melted chocolate on the flat side of half the cookies. On the remaining cookies, I spread a thin layer of peach jam. The key is to not overfill, as this can make the cookies messy to eat.
- Sandwich the cookies: Carefully press together a chocolate-covered cookie with a jam-covered cookie, creating a sandwich with the flat sides facing inward.
- Add the coconut coating: Pour the grated coconut onto a small plate. I gently roll the edges of each sandwich cookie in the coconut, ensuring it adheres to the filling. This not only adds a delightful texture but also creates a visually appealing finish.
- Serve and enjoy: Arrange your beautiful Coconut-Coated Chocolate Peach Sandwich Cookies on a serving plate. They’re ready to be savored!
Nutrition Information
This recipe yields approximately 20-24 sandwich cookies. Per cookie (based on 24 servings):
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 25mg
- Total Carbohydrates: 23g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 3g
Please note that these values are estimates and may vary based on specific ingredients used.
Prep Time: 30 minutes Cooking Time: 20 minutes Total Time: 1 hour 30 minutes (including cooling time)
Conclusion
These Coconut-Coated Chocolate Peach Sandwich Cookies are more than just a treat; they’re a culinary experience. The rich, chocolatey cookies provide a perfect canvas for the sweet peach jam, while the coconut coating adds a delightful texture and a hint of tropical flavor. It’s a combination that’s sure to impress both visually and gastronomically.
What I love most about this recipe is its balance. The bitterness of the dark chocolate is beautifully offset by the sweetness of the peach jam, while the coconut adds a subtle nuttiness that ties everything together. The textures, too, are wonderfully varied – from the slight crunch of the cookie to the smooth fillings and the chewy coconut exterior.
These cookies are versatile enough to suit any occasion. They’re elegant enough for a tea party, yet comforting enough for a family dessert. They also make wonderful gifts, packaged in a pretty box or cellophane bag tied with a ribbon.
Remember, the key to perfect sandwich cookies lies in the details. Ensure your cookies are evenly sized for the best presentation, and don’t overfill them – a thin layer of filling is all you need for the perfect balance of flavors.
Don’t be afraid to experiment with this recipe. You could try different jams – apricot or raspberry would work wonderfully – or even switch up the type of chocolate used in the filling. The possibilities are endless!
Baking these cookies fills your home with an irresistible aroma of chocolate and coconut, creating a warm, inviting atmosphere. So, preheat that oven, gather your ingredients, and get ready to create a batch of cookies that will delight your senses and impress your loved ones. Happy baking!
