Coconut Cream Wafer Cookies, a homemade melt-in-your mouth cream wafer cookie filled with coconut buttercream.
This is a sponsored conversation written by me on behalf of Finlandia® Cheese. The opinions and text are all mine. (For your shopping convenience, this post contains affiliate links.)
I loved working with Finlandia on a few recipes last year, including my Butter Crunch Cake and Garlic Chicken Pinwheels. My kids still ask for those Pinwheels all the time! Anyways… So happy to be working with them again for these Coconut Cream Wafer Cookies! If you’ve never had a homemade cream wafer cookie before, they just about melt-in-your mouth and Finlandia butter makes all the difference!
Hard to believe Easter is coming up soon, isn’t it? Where did the last few months go? Yikes!
For a fun Easter dessert I thought I’d make these Coconut Cream Wafer Cookies with pastel colored Coconut Buttercream. They are so colorful and would certainly brighten up any Easter table!
These Coconut Cream Wafer Cookies have a good amount of butter in them so you really need a high quality premium butter. Finlandia butter is perfect! Do not try to substitute margarine or other butter because the quality, texture, and taste will NOT be the same and then you’ll send me emails about how horrible they turned out. Don’t say I didn’t warn you. haha!
These Cream Wafer Cookies are a bit of work and labor of love, so why go through all that work and not have a good tasting cookie right?
Finlandia Premium Imported Butter is perfect in these cookies! Finlandia has both a salted and unsalted premium butter, but for these Coconut Cream Wafer Cookies I decided to use the salted butter. You could also use the unsalted butter and add a little salt to the cookies. I thought the salted butter worked out perfectly and was one less ingredient to add to the cookies.
If you’re not familiar with Finlandia, they have fabulous high quality dairy products including many varieties of cheese and creamy gourmet cheese. They have been making wonderful cheese and butter in Finland for over 100 years! Their products all come from Finnish family-owned farms and their products do not contain anything artificial or hormones.
Finlandia premium butter has a rich and creamy taste and is perfect for baked goods where you want the butter flavor to shine through. I love how Finlandia butter made these cookies taste like they came from a fancy bakery! So delicious! “Discover the Legendary Taste” for yourself and I’m sure you won’t be disappointed.
Let’s get started on these cookies!
For these cream wafer cookies you only need 4 ingredients: Finlandia Imported Butter (Salted), all-purpose flour, heavy whipping cream, and granulated sugar. Make sure your butter is softened to room temperature before starting.
Although not necessary, I like to start out by mixing the butter a little to make sure it is thoroughly softened and smooth to prevent any lumps. Then add the flour and heavy cream and mix until just combined.
The cookie dough does need to be chilled before cutting, so once you have the dough ready, put it on a large sheet of plastic wrap, flatten out the dough, and cover with additional plastic wrap so that the cookie dough is fully covered.
Refrigerate the cookie dough for about an hour or until the dough is chilled and firm. You can also refrigerate the cookie dough overnight or for a couple of days.
Roll out half the dough on a floured surface, then put the other half of the dough back in the refrigerator until later. Roll the dough out to about 1/8 to 1/4-inch thick.
Using a 1 1/2-inch round cookie cutter, cut out the dough. You really could use any shape cookie cutter. Quick tip though, the cookies are a bit fragile so I think smaller sizes and shapes work better to prevent the cookies from breaking and cracking.
Place the cut out cookies on baking sheets. I like to line my baking sheets with silicone mats or parchment paper for easy cleanup and to prevent sticking.
Lightly sprinkle the top of each cookie with a little granulated sugar, then prick each cookie with a fork about 4 times.
Bake the cookies for about 7-9 minutes at 375 degrees F. The cookies should be slightly puffed and firm, but not yet browned. You want the cookies to still be soft so be sure to get the cookies out of the oven before they start getting browned around the edges.
Re-roll the extra dough and then repeat with the remaining half of the dough until the dough is all gone. Let the cookies cool completely on wire racks.
After your cream wafer cookies have cooled completely, make the coconut buttercream. To start, you’ll need Finlandia salted butter. Again, make sure it’s fully softened to room temperature to prevent lumps.
Mix the butter and powdered sugar together until smooth. Add a little vanilla extract and stir to combine. You could also use a coconut flavoring or extract instead of the vanilla extract.
The frosting does make a lot. If you don’t want that much frosting, you could cut the frosting recipe in half.
Stir in the sweetened shredded coconut into the frosting until combined. If you like coconut but don’t like the texture of it, you could chop the coconut really fine or even put the coconut in a food processor and process until small pieces.
If you do NOT like coconut whatsoever you can omit it entirely or substitute something else like finely chopped nuts or chocolate. Or add your favorite flavoring or extract (almond extract would be fabulous) and omit the mix-ins entirely.
Coconut is so popular this time of year for Easter, that I just couldn’t go without! Yum!
Since I was making these for Easter, I decided to divide the frosting into three bowls and dye each bowl of frosting a different color. You can omit the food dye or use your favorite colors! I used a pink, purple, and teal color.
The cream wafer cookies may be a bit fragile when frosting so be careful with them. Gently frost the bottoms (not the side with the fork pricks) of half of the cookies then top with another cookie. The fork pricks should be on the outside of both sides of the cookies.
I ate WAY too many of these Coconut Cream Wafer Cookies. They just melt in your mouth and it’s hard to stop.
How many cookies you get will depend on how thick you roll your dough and what size cookie cutter you use. I got about 8 dozen cookies which turned into about 4 dozen cookie sandwiches.
These cookies would be great for any holiday or special occasion. You could easily change the color of the frosting and/or cookies to fit any theme or occasion.
My kids loved all the different colors. In hindsight, I think I should have made more colors!
My kids wouldn’t stop nibbling on these cookies to the point I had to hide them. That’s a good sign!
Hope you enjoy these Coconut Cream Wafer Cookies!
Coconut Cream Wafer Cookie Recipe
- 1 cup (8 ounces) salted Finlandia Imported Butter softened
- 1/3 cup heavy whipping cream
- 2 cups all-purpose flour (+ more for rolling out dough)
- Granulated Sugar
- 1 cup (8 ounces) salted Finlandia Imported Butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon of vanilla or coconut extract
- 2 cups shredded sweetened coconut
- Food dye (optional)
- Mix flour, 1 cup butter, and whipping cream together in a medium bowl with a spoon or electric mixer until just combined. Place dough on large piece of plastic wrap, flatten dough, and wrap with additional plastic wrap until well covered. Refrigerate about 1 hour or until chilled and firm.
- Preheat oven to 375 degrees F. Roll half of dough (refrigerate other half) on a lightly floured surface until about 1/8 to 1/4-inch thick. Cut dough with a 1 1/2-inch round cookie cutter. Place cookies on baking sheets lined with parchment paper or silicone mats. Lightly sprinkle a little granulated sugar on top of each cookie then prick each cookie about 4 times with a fork.
- Bake cookies about 7-9 minutes or until set and slightly puffy and before browned. Cool cookies completely on wire racks. Repeat process with remaining leftover dough.
- Meanwhile, prepare frosting by mixing together remaining 1 cup butter, powdered sugar, and extract with spoon or electric mixer until well combined. Mix in coconut. Dye frosting as desired.
- Very gently frost bottoms of half of cookies, then top with another cookie (fork pricks and sugar should be on outside of cookie sandwiches).
SNAPPY TIPS: Be sure your butter is completely softened to room temperature before making both the cookies and frosting. Also, the cookies are very fragile so be careful when frosting to prevent breaking.
SNAPPY SUBSTITUTIONS: Instead of vanilla or coconut extract, use your favorite flavoring.
Be sure to visit Finlandiacheese.com for more recipes and info and check them out on Facebook, Twitter, Instagram, Pinterest, and YouTube. Follow along with #FinlandiaEaster for more great Easter recipes!
Other great recipes with Finlandia butter that you may enjoy:
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This is a sponsored conversation written by me on behalf ofFinlandia® Cheese. The opinions and text are all mine.