Coconut-Oatmeal Cookie Pies
- Level: Easy
- Yield: About 18 cookie pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 400
- Total Fat
- 21
- Saturated Fat
- 13
- Carbohydrates
- 50
- Dietary Fiber
- 2
- Sugar
- 29
- Protein
- 4
- Cholesterol
- 69
- Sodium
- 162
- Total: 2 hr
- Active: 1 hr
Ingredients
For the Cookies:
3 cups old-fashioned rolled oats
1 cup sweetened shredded coconut
1 1/2 cups all-purpose flour
1 tablespoon malted milk powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
White coarse sugar, for decorating
For the Filling:
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup marshmallow cream
3/4 cup confectioners' sugar
1/4 cup malted milk powder
1/4 teaspoon pure vanilla extract
Directions
- Make the cookies: Pulse the oats and coconut in a food processor until evenly chopped; transfer to a large bowl. Whisk in the flour, malted milk powder, baking soda, cinnamon and salt.
- Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until smooth. Mix in the vanilla and coconut extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
- Line a baking sheet with parchment paper. Roll the dough into 1-inch balls (there should be about 36) and arrange on the prepared baking sheet. Gently press into 1/2-inch-thick rounds. Refrigerate 30 minutes.
- Preheat the oven to 350 degrees F. Line 2 more baking sheets with parchment. Arrange 8 dough rounds 2 inches apart on each pan and sprinkle with coarse sugar. Keep the remaining rounds refrigerated.
- Bake, switching the pans halfway through, until the cookies are just golden brown around the edges but still soft in the middle, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely. Repeat with the remaining cookies.
- Meanwhile, make the filling: Beat the butter and marshmallow cream in a large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Beat in the confectioners' sugar, malted milk powder and vanilla until fluffy, about 3 minutes.
- Spread 1 heaping tablespoon of filling on the flat side of half the cookies, then sandwich together with the remaining cookies. Let sit at least 30 minutes before serving.