Recipe of the Week

Recipe of the Week
Coconut Cream Cookies



  • 6 oz. butter
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 egg
  • 1 1/2 oz. milk
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 1 tbsp baking powder


  • 8 oz. cream cheese
  • 4 oz. butter
  • 1/2 cup powdered sugar
  • 4 oz. crushed pineapple


  • 1 cup coconut, toasted


  • Blend softened butter, sugar, and salt with mixer on medium speed. Mix until creamy and light. Blend together egg, milk, and vanilla in a separate bowl. Sift together flour and baking powder in a separate bowl as well. Alternately add liquid and flour, mix until it is fully combined. Wrap tightly in plastic and refrigerate until ready to use.
  • For the filling blend softened cream cheese, softened butter, and powdered sugar in a mixer. Beat until smooth and creamy. Scrape down the bowl, add in pineapple. Mix on high speed until thoroughly combined. Wrap and refrigerate until ready to use.
  • Preheat oven to 350 degrees. Roll cookie dough out to a uniform thickness. (Use powdered sugar to roll the dough on, it helps keep it from drying out) Use a small (2 inches or less) cookie cutter to cut 48 cookies any shape.
  • Bake 10 – 11 minutes on greased cookie sheet. Cool
    When the cookies are cool, spread filling on one cookie, generously, and create a sandwich with a second cookie. Roll the edges of the cookie in toasted coconut. (Color the coconut if desired)

Makes 2 dozen sandwich cookies

Refrigerate until ready to serve. May be left at room temperature no longer than 3 hours.

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