Description
Delightfully chewy and creamy Coconut Oatmeal Cream Pies feature soft oatmeal and coconut cookies sandwiching a luscious coconut-infused buttercream filling. Perfect for sharing and satisfying coconut lovers with a sweet, home-baked treat.
Ingredients
Cookie Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup old fashioned oats
- 1 cup flaked sweetened coconut
Filling Ingredients
- 3/4 cup unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 3 tablespoons heavy cream or whole milk, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- Pinch of salt
- Flaked sweetened coconut, for pressing
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl using a hand mixer or stand mixer with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until the mixture is light and creamy, about 2-3 minutes.
- Add Egg and Extracts: Beat in the egg, pure vanilla extract, and coconut extract until the batter is smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid over-mixing. Then stir in the old fashioned oats and flaked sweetened coconut until evenly distributed.
- Form and Bake Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow expansion. Bake for 8 to 10 minutes, or until cookie edges turn lightly golden and the centers are set. Avoid overbaking for chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely before assembly.
- Prepare Filling: While the cookies cool, beat the filling ingredients. In a large bowl, beat the butter on high speed until creamy, about 1 minute. Add confectioners’ sugar and beat on medium speed for 1-2 minutes. Add heavy cream (or milk), vanilla extract, and a pinch of salt. Beat on high speed for an additional 2 minutes until the frosting is light, fluffy, and spreadable.
- Assemble Cream Pies: Spread or pipe the prepared filling onto the flat side of one cooled cookie. Top it with another cookie to form a sandwich.
- Finish with Coconut Flakes: Press sweetened coconut flakes gently onto the exposed filling around the edges of each sandwich cookie until evenly coated for a decorative and flavorful finish.
Notes
- To ensure chewy cookies, do not overbake; edges should be lightly golden while centers remain soft.
- You can substitute milk for heavy cream in the filling if desired, but heavy cream yields a richer texture.
- Use room temperature butter and egg for best mixing and texture results.
- For storage, keep assembled cream pies refrigerated in an airtight container for up to 5 days.
- Optionally, freeze cookies and filling separately, then assemble when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
