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Coconut Oatmeal Sandwich Cookies



8 Tablespoons Butter

1 cup packed Light Brown Sugar

1 Egg

1 teaspoon Vanilla

1 cup Flour

½ teaspoon Baking Powder

½ teaspoon Baking Soda

1 ¼ cups Shredded Coconut

1 cup Old-Fashioned Oatmeal

½ cup Butterscotch Chips -or- other chips of your choice, Optional

Coconut Caramel:

1/3 cup Sugar

1/4 cup Heavy Cream

2 Tablespoons Virgin Coconut Oil

1/2 teaspoon Kosher Sea Salt

1/2 cup shredded Coconut, toasted


  • Preheat the oven to 350.


  • In a small bowl whisk together flour, baking powder and baking soda. Set aside.

  • In the bowl of a stand mixer, or in a bowl with an hand mixer, beat together butter and sugar until light and fluffy. About 3-5 minutes.

  • Beat into the butter mixture the egg and vanilla.

  • Beat in flour mixture until just combined.

  • Stir in coconut, oatmeal and butterscotch chips.

  • Roll into teaspoon sized balls (about 48-52) and arrange onto cookie sheets with space to spread.

  • Press down lightly on the balls to flatten slightly.

  • Bake at 350 degrees for about 12-14 minutes.

  • Remove from oven and transfer to a cooling rack.


  • Spoon a thin, even layer of sugar into a small heavy saucepan. I use a little copper saucepan to best regulate heat.

  • Cook over medium heat leaving sugar undisturbed (NO stirring) until mostly melted. This will take about about 2-4 minutes, depending on the size of sugar grain.

  • Spoon another layer of sugar over the melted sugar, swirling pan to incorporate the granular sugar into the melted sugar.

  • Continue to spoon over layers of sugar until all the sugar has been incorporated.

  • Continue to cook the sugar, swirling the saucepan until the caramel is a dark amber. This will happen quickly, so watch closely. You can stop sooner if you prefer a lighter caramel flavor.

  • Remove pan from the heat. Slowly and carefully start pouring in the cream in batches. Stirring with each addition to combine before the next addition.

  • The caramel will foam, sputter and seize up. Don’t worry about this, just be careful as it is molten sugar.

  • Return saucepan to the stove and cook over low heat.

  • Stirring mixture until the hard seized bits of caramel have dissolved.

  • Stir in the coconut oil until mixture is smooth.

  • If the oil separates, turn up the heat, and stir more vigorously until smooth.

  • Remove caramel from heat and stir in toasted coconut.

  • Allow to cool to room temperature, then cover with plastic and chill for storage.

  • The caramel can be made 4 days in advance.


  • Sort cookies into pairs.

  • On the bottom side of one cookie in each pair, add a dollop of coconut caramel.

  • Sandwich cookies together

Makes 24-28 sandwich cookies.

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