A Sweet coconut and almond filling is sandwiched between two soft baked brownie cookies. If there is ever a cookie you need to try – This is the one!
Have you ever had a cookie that’s made you stop what you’re doing and exclaim, “OH.MY.GOSH!”
What, no? Flow with me, then. I’ve got a cookie situation that will blow your socks off.
These cookies. Look at ’em. Aren’t they purty? Uh-huh. I took two of my favorite sweets – Brownies and Almond Joys candy bars and I smushed them into this one delicious cookie situation.
Do I have your attention now?
Oh, I know I do.
These cookies are the shizzle. Two under baked, fudgy, gooey brownie cookies hold together THE best filling since peanut butter and jelly. Yah, a filling made with sweetened coconut flakes, condensed milk and sweetened coconut cream are all up in this piece.
As if this weren’t enough, slivered almonds are sprinkled over this filling. Not too much, but enough to feel it in your taste bud nads and be all, mmmm….
One bite and you’re a goner. Two bites and you may want to sell your car stereo to mainline this situation straight to your veins.
Do people still own car stereos?
I’m so 80’s.
Now you’re wondering what this situation tastes like. You want it all up in your mouth areas.
I got you, boo.
Go ahead and grab the recipe over at Tastes of Lizzy T’s where I contribute once a month.
Tell her I said wassup. Bake these situations and tell me what you think.
Dig these sandwich cookies? Then you will love these!
For the Brownie Cookies
- ½ cup 1 stick Unsalted butter, cut into 1 inch pieces
- 2 1/2 cups Semi-sweet chocolate chips
- ¾ cup All-purpose flour spooned then leveled
- ½ teaspoon Salt
- ½ teaspoon Baking powder
- 3 Large eggs
- 1 cup Granulated sugar
- 2 tablespoons Light brown sugar packed
- 2 tablespoons Dutch processed cocoa powder
- 2 teaspoons Vanilla extract
- 1 cup Milk chocolate chips
For the Almond Joy Filling
- 2 cups Sweetened coconut flakes
- 14 ounce can Condensed Milk
- 1 cup Confectioners’ sugar
- ¾ teaspoon Vanilla bean paste
- 1 tablespoon Coco Lopez
- About 1 cup Slivered almonds
- Make the filling:
- In a medium bowl, combine sweetened flaked coconut, condensed milk, confectioners’ sugar, vanilla bean paste and Coco Lopez. Mix until the confectioners’ sugar is completely dissolved and mixture is combined. Transfer filling to a container with a tight fitting lid and store in the refrigerator until ready to use.
- Bake the cookies:
- Preheat oven to 350 degrees Fahrenheit and place rack in the middle section of the oven. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl combine the flour, salt, and baking powder. Set aside.
- Place a small pot of water on the stove over low heat. Bring it to a simmer. Over the pot of simmering water, place a stainless steel bowl. Add the chocolate chips and butter, stirring occasionally until completely melted, smooth, and looks like pudding. Set aside to cool slightly.
- Once the chocolate/butter mixture melts, combine eggs, sugars, and cocoa powder in a bowl of an electric mixer fitted with a whisk attachment. Mix on high until the mixture has doubled in volume and is very very thick, about 4-5 minutes.
- Reduce the speed to medium and add the melted chocolate mixture to the eggs/sugar mixture and mix until combined. Add in the vanilla extract.
- Reduce the speed to low and add flour mixture all at once. Mix until just combined. Fold in the milk chocolate chips.
- With a cookie scoop (or a teaspoon), drop spoonfuls of dough onto prepared baking sheets.
- Bake for 9-10 minutes, rotating the pan halfway through for even baking. Tops of cookies should appear crackled, but the interior will be soft and under-baked.
- Assemble sandwich cookies:
- Remove filling from the refrigerator. Place half the cookies flat side up. Add about 2 teaspoons or so of the coconut filling, sprinkle with slivered almonds, and top with another cookie. Press the cookie down so the filling reaches the edges. What are you waiting for? Go all in on that situation.
- Makes about 25 sandwich cookies.