Coconut Macaroon Sandwich Cookies

These chewy coconut macaroons are filled with a decadent dark chocolate ganache and topped with toasted coconut flakes. The perfect treat for any coconut or chocolate lover.

Ingredients:

1 cup unsweetened shredded coconut
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
Dark chocolate ganache (see below for recipe)
Toasted coconut flakes (for topping)

Instructions

Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together shredded coconut, sugar, flour, and salt.
In a large bowl, use an electric mixer to cream together butter and eggs until light and fluffy. Add vanilla extract and mix well.
Gradually add the coconut mixture to the wet ingredients, mixing until just combined.
Use a cookie scoop or spoon to form balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each macaroon.
Bake for 18-20 minutes, or until lightly golden brown.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Dark Chocolate Ganache:

1 cup heavy cream
2 tablespoons unsalted butter
4 ounces high-quality dark chocolate (at least 70% cocoa), finely chopped

Combine heavy cream and butter in a small saucepan over medium heat. Bring to a simmer, then remove from heat and add chopped chocolate. Stir until smooth and melted.

Assembly:

Once the macaroons are completely cool, use a serrated knife to carefully cut them in half horizontally.
Spoon a generous amount of dark chocolate ganache onto one half of each cookie.
Sandwich with the other half of the macaroon.
Sprinkle toasted coconut flakes on top for added texture and flavor.

Notes:

These cookies are best served fresh, but can be stored in an airtight container at room temperature for up to 5 days.
For an extra-special treat, drizzle with melted chocolate or sprinkle with edible gold dust before serving.