These sandwich cookies are absolute heaven. I seriously can’t believe it never occurred to me before to flatten macaroons and fill them! Pure genius on Maia’s part from Semiswede. There are endless filling possibilities for these sweet, salty, crispy cookies, but you can never go wrong with Nutella and marshmallow. I decided to take them to the next level with and make my own marshmallows! I’ve been wanting to make them for a long time so it seemed like the perfect opportunity. Toasted store bought marshmallows would work as well, but if you have the time I highly recommend making them yourself because there’s really no comparison.

S’more Coconut Cookie Sandwiches
Cuisine: Dessert
Serves: 24

These may possibly my favorite cookies I’ve ever made! Coconut Macaroons give graham crackers a run for their money with this Nutella and homemade marshmallow filling!
Coconut Cookies
  • 3 tablespoons (40g) butter
  • 2½ cups (200g) unsweetened shredded coconut
  • 2 large eggs
  • ⅔ cup (130g) sugar
  • 1 – 1½ teaspoons fleur de sel for sprinkling
  • Homemade or store-bought marshmallows
  • Nutella

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Melt the butter in a medium saucepan. Remove from heat and add the coconut. Mix well so the coconut is well-coated with the butter.
  3. Beat the eggs with a mixer on medium speed just until blended. Add the sugar and beat on medium-high until the mixture is light-colored and fluffy. Combine the butter-covered coconut gently with the egg mixture and mix well.
  4. Drop the batter onto the parchment-covered baking sheets and press down gently on the mound until it is relatively flat. A teaspoon of batter works well but you can make them smaller or larger adjusting the baking time accordingly. Keep about an inch (2.5cm) of space between each cookie, more if you aren’t flattening them. Bake for 7-10 minutes until golden. Remove from the oven and immediately sprinkle the tops of each cookie with a pinch of the fleur de sel. If the cookies sit and cool too much the fleur de sel won’t stick. You could apply the salt before baking but since it dissolves so quickly you will lost the visual effect of the beautiful crystals and the pleasant crunch when you bite into one. Slide the entire sheet of parchment with the cookies intact onto a wire cooling rack until they’re completely cooled. Spread each cookie with a generous amount of Nutella and press a marshmallow in between. Store in an airtight container.

S'more Coconut Cookie Sandwiches |Au Bon Gouter

S'more Coconut Cookie Sandwiches |Au Bon Gouter

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