Coconut Macaroon and Strawberry Crumble Sandwich Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 cup shredded coconut
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup strawberry crumble (see below for recipe)

Strawberry Crumble

• 2 cups sliced strawberries
• 1/4 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Stir in the coconut and flour mixture until just combined.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
7. Bake for 12-15 minutes or until lightly golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Assembly

1. To assemble the sandwich cookies, pair up cooled coconut macaroons.
2. Spread a layer of strawberry crumble mixture on one half of each cookie.
3. Top with the other half of the coconut macaroon.

Strawberry Crumble Recipe

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together the sliced strawberries, granulated sugar, cornstarch, and flour.
3. Pour the melted butter over the strawberry mixture and stir until combined.
4. Transfer the mixture to a baking dish and top with the rolled oats and brown sugar.
5. Bake for 25-30 minutes or until the topping is golden brown and the filling is bubbly.

Note: The strawberry crumble recipe makes more than enough for this cookie recipe, feel free to use leftover for ice cream or yogurt toppings!