Coconut Amaretto Chocolate Sandwich Cookies
Coconut and amaretto cookies with a chocolate filling.
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Yield 36 cookies
- 1 (12oz.) bag chocolate chips
- 1/4 cup Amaretto
- 2 tablespoons unsalted butter
Preheat oven to 350 degrees F. Lightly spray baking sheets with nonstick spray or line with silpats or parchment paper.
Place flour, coconut, almonds, and salt in food processor and process until well combined and coconut and almonds are finely chopped.
In a large mixing bowl beat together 1/2 cup butter and sugar with electric mixer on medium speed until creamy. Beat in egg and 2 teaspoons Amaretto until well combined. Beat in flour mixture until just combined.
Using a teaspoon measuring spoon, drop dough by teaspoon onto prepared baking sheets. Lightly flatten each cookie with fingers to flatten into circle.
Bake at 350 degrees F for 10-14 minutes or until lightly browned underneath being careful not to overbake. (Watch cookies closely during last few minutes of baking because they’ll be overbaked and brown quickly if not careful) Place cookies on cooking racks to cool completely.
Place chocolate chips, 1/4 cup amaretto, and 2 tablespoons butter into microwave safe bowl. Microwave on half power in 30 second intervals, stirring after each interval, until melted and smooth; about 3-5 minutes.
Gently spread chocolate filling on bottom of one cookie and top with another cookie to form sandwiches. Cool completely.
SNAPPY TIPS: Cookie dough can be made ahead of time, formed into balls and flattened, and frozen until ready to bake. Increase cooking time by a few minutes.
SNAPPY SUBSTITUTIONS: Try different kind of nuts such as pecans and walnuts and different kinds of alcohol. If you don’t want to use alcohol , substitute vanilla in the cookie batter and milk or cream in the chocolate filling. Or substitute fresh orange juice for both.