Homemade Coconut Oreos

Coconut Oreos – I certainly have an obsession with homemade Oreos. Especially when they’re golden. This time I made a version that not even Oreo makes: Homemade Coconut Oreos!

Spring break is fiiiiiinally over. They get a week AND the day after Easter, which is totally overkill. Even though last week was a breeze since we were in San Diego, we got home and Jordan was instantly bored.

“What should I dooooooooo Mommy?????!!!!” she wailed.

“Well, since I just spent 5 days sleeping in hotels and family’s guest rooms, schlepping to the beach and the zoo, eating from amazing donut shops, visiting a mission, and then I’m paying who knows how much to FedEx the stuffed animal you left in the sofa bed, maybe you should just go read a book,” I replied in my head.

Instead, I made her cookies. Because the Easter candy wasn’t enough.

I have quite the obsession with homemade and copycat recipes. Sure, buying cookies are great. Making them at home? Even better. Because no matter how much I love Golden Oreos, my recipe doesn’t include thiamine mononitrate which supposedly is a vitamin but sounds weird.

My cookies have ingredients you recognize. Like COCONUT!

When I was making the Lemon Oreos last month I had a vision: Coconut Oreos! As far as I know, Oreo has never made a coconut version, but I might be wrong. Regardless, I made a homemade version and I’m so glad I did. Because, coconut.

Is there anything better? Vanilla cookies sandwiched with coconut frosting. #yespleasegetmetheyogapants

The filling in these cookies would also be good in the Chocolate Oreo version I’ve made. Just swap the peanut butter filling for this one and BAM – you have CHOCOLATE Coconut Oreos. #yourewelcome

A couple notes about this Coconut Oreos recipe:

• I didn’t chill my dough, which means you get cookies in your belly faster.
• For some coconut flavor in the cookie recipe, add 1 teaspoon coconut extract.
• I used regular milk in my filling but if you have coconut milk, use that. It’ll make the filling even better!
• Watch how much milk you add to the filling. I added a little too much which meant that I had to keep these chilled. Not a bad thing, they’re yummy cold, but don’t be a heavy handed milk pourer!
• If you love coconut try my coconut cookies recipe.

Homemade Coconut Oreos

5 from 2 votes

Sweet vanilla cookies sandwiched with coconut cream filling! Like a Golden Oreo only better.

Yield 2 dozen sandwich cookies

Serving Size 1 cookie

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Ingredients

 

For the cookies:

• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 2 cups all-purpose flour
• ▢ 1/2 cup unsalted butter softened
• ▢ 2/3 cup light brown sugar packed
• ▢ 1/4 cup ganulated sugar
• ▢ 1 tablespoon vanilla extract
• ▢ 1 egg

For the filling:

• ▢ 1/4 cup unsalted butter softened
• ▢ 2 cups powdered sugar
• ▢ 1 teaspoons coconut extract
• ▢ 1-2 tablespoons milk use coconut milk for even more coconut flavor
• ▢ 1 cup shredded sweetened coconut

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Instructions

• Preheat oven to 350°F. Line cookie sheets with parchment or silicone baking mats.
• Whisk baking soda, salt, and flour in a medium bowl. Set aside.
• Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer). Cream until fluffy, about 1 minute.
• Add egg and vanilla and mix until combined. Slowly mix in dry ingredients, scraping the sides of the bowl as necessary.
• Scoop 1 tablespoon cookie balls onto the cookie sheets, 2” apart.
• Bake for 7-8 minutes, until the edges are golden. Remove from the oven and tap the cookie sheets on the top of the stove lightly to flatten the cookies a bit. Let cool completely before frosting.
• To make the frosting: mix butter with a hand mixer until creamy and smooth. Mix in powdered sugar slowly until crumbly. Add coconut extract and 1 tablespoon milk and mix until smooth. Add up to 1 more tablespoon of milk to get the right spreading consistency for your frosting, but only add 1 teaspoon or less at a time so you don't make it too runny. Stir in coconut.
• Frost the bottoms of half the cookies, then sandwich with another cookie. Store in an airtight container for up to 4 days.

Recipe Nutrition

Serving: 1cookie | Calories: 180kcal | Carbohydrates: 26g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 454mg | Fiber: 1g | Sugar: 18g

Nutritional information not guaranteed to be accurate

Author Dorothy Kern

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Click here to see more of my ULTIMATE COCONUT recipes!

Homemade Lemon Oreos

Homemade Golden Oreos

Homemade Peanut Butter Oreos

Sweets from friends:
Peanut Butter Cookie Dough Oreos by Dinners, Dishes, and Desserts
Homemade Brownie Oreos by The Food Charlatan
Homemade Double Stuf Oreos by The Domestic Rebel