Coconut Cream Cheese Sandwiches

I can proudly say that I came up with this recipe all on my own. With the exception that I used a traditional sugar cookie recipe, I came up with this idea all out of a teensy tiny baking mistake. I was originally planning on making coconut macaroons, but the consistency of the dough was all wrong. Instead of starting over, I decided to sandwich two cookies together using cream cheese frosting. Voila! Genius in delicious form was created. These cookies looked really cute too, and I mean really cute. Definitely something Pinterest worthy 😉

Christine’s Coconut Cream Cheese Sandwiches (with the help from this sugar cookie recipe) 

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup softened butter
  • 1 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup shredded coconut
  • 1 container of cream cheese frosting

Preheat oven to 375ºF. In a bowl, mix together dry ingredients- flour, baking soda and baking powder. In another bowl, cream together the butter and sugar and beat in the egg and vanilla. Combine the dry and wet ingredients together. Mix with a wooden spoon until dough softens. 

Add in the shredded coconut and mix together. 

Roll the dough into rounded teaspoons and place on a cookie sheet with parchment paper. 

Bake for 10 minutes and cool before frosting. 

Take a dollop of cream cheese frosting and frost the bottom of one cookie and then sandwich it together with another cookie :) 

Toffee Bars

Tonight was the premiere of the Bachelorette (guilty), and to celebrate, I decided to make some sweet treats for our own personal viewing party. Nothing screams girls night like 25 bachelors on TV, chocolate, and a glass of wine, right? Exactly. I felt that toffee bars were only appropriate for the occasion. The best thing about this recipe is that you can make it with whatever you want. Traditional toffee bars just use chocolate, almonds and toffee bits. But I had pecans and coconut on hand, so I topped off the bars with those ingredients instead. 

To make the bars last longer, I put the pan into the fridge so that the chocolate always remained cool and so that they weren’t always in the kitchen. Disclaimer: these are DANGEROUS. Do not be left alone in a kitchen with these 😉 

Toffee Bars (adapted from Better Homes & Gardens)

  • 1/2 cup softened butter
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract 
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 bag of semi-sweet chocolate chips
  • 1 Symphony toffee bar (broken up)
  • 1/4 cup pecans
  • 1/4 cup shredded coconut 

Preheat oven to 375ºF. In a medium bowl beat together the butter and brown sugar. Add the egg and vanilla and mix together. 

In another bowl, combine the flour and salt. Add the dry ingredients into the wet ingredients. 

Pour the dough into an ungreased 13x9x2 inch baking pan and bake for about 15 minutes until the edges start to brown.

Remove from the oven and immediately pour the bag of semi-sweet chocolate chips on top. Let the chocolate melt and spread until the surface is covered evenly in chocolate.

Sprinkle with pecans, coconut shavings, and broken up chocolate toffee bits. Refrigerate for about 30 minutes until firm and then slice and serve :)