Coconut-Sugar Crinkle Cookie Sandwiches
4.4
(8)
I’ve been told that coconut sugar is a health trend. All I know is that it’s incredibly delicious. While it doesn’t really taste much like coconut, it has caramel and molasses notes that lend baked goods rich, holiday-worthy flavor. Here, I’ve used it to sweeten lightly spiced cookies that are packed with toasted coconut and brown butter.
The coconut sugar also has a second task. By using it to lightly coat each ball of dough before baking, a second dip into powdered sugar won’t dissolve, creating a supremely crinkly, sugary coating. There’s also a hefty portion of baking powder here, and that’s by design: It will make the cookies puff dramatically in the oven, after which they’ll collapse to reveal all those cracks and fissures.
Finally, I sandwich the cookies with a silky, whipped white chocolate ganache that’s enriched with coconut cream, a dash of booze, and a good amount of salt to counterbalance the white chocolate’s sweetness.
Recipe information
Total Time
40 minutes, plus chilling and cooling
Yield
Makes 9
Ingredients
Cookies
Ganache and assembly
Preparation
Cookies
Step 1
Melt butter in a medium skillet over medium heat. Cook shredded coconut, stirring often, until golden brown, about 3 minutes (coconut will continue to darken after you remove it from heat). Scrape into a small bowl and let cool slightly.
Step 2
Open coconut milk without shaking can and scoop solidified coconut cream off the top into a small bowl; set aside for ganache (you’ll need 5 Tbsp.). Reserve remaining coconut milk.
Step 3
Whisk flour, baking powder, baking soda, nutmeg, and cinnamon in a medium bowl to combine. Whisk eggs, vanilla, salt, 1½ cups coconut sugar, and 3 Tbsp. reserved coconut milk in a large bowl. Whisk in half of dry ingredients. Using a rubber spatula, mix in shredded coconut mixture, then add remaining dry ingredients and mix just until no dry streaks remain. Cover dough and chill at least 2 hours.
Step 4
Place a rack in middle of oven; preheat to 325°F. Place powdered sugar and remaining ⅓ cup coconut sugar in separate shallow bowls. Using a #20 cookie scoop (or a heaping 3 Tbsp.), portion out 18 pieces of dough and roll into smooth balls between your palms. Working one at a time, gently toss balls in coconut sugar to coat, then toss in powdered sugar. Divide cookies between 2 parchment-lined baking sheets, spacing at least 2" apart.
Step 5
Bake 1 sheet of cookies, rotating baking sheet front to back halfway through, until centers of cookies are puffed and edges are just firm, 16–18 minutes. Repeat with remaining sheet of cookies (baking the sheets one at a time gives your cookies the best crinkles). Let cookies cool 20 minutes on baking sheets. Transfer to a wire rack and let cool completely. Turn half of cookies over.
Do ahead: Dough can be made 3 days ahead; keep chilled. Cookies can be baked 2 days ahead; store airtight at room temperature.
Ganache and assembly
Step 6
Heat white chocolate, rum, salt, and 5 Tbsp. reserved coconut cream in a medium heatproof bowl set over a medium saucepan of simmering water (do not let bowl touch water), stirring with a heatproof rubber spatula, until chocolate is melted and mixture is smooth, about 5 minutes. Chill ganache until cool but not solid, about 1 hour.
Step 7
Using an electric mixer on high speed, beat ganache until light and spreadable, about 1 minute. Spread a layer of ganache over upside down cookies. Top each with a right-side up cookie, pressing gently to adhere.
Do ahead: Ganache can be made 1 day ahead. Cover and keep chilled. Let sit at room temperature 30 minutes before beating.
Recipe notes
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