Cookies Ready in Just 10 Minutes: No Butter, Yet So Delicious You’ll Want to Make Them Every Day!

I am excited to share a recipe that holds a special place in my heart: coconut, chocolate, and peach sandwich cookies. This delightful dessert combines the rich, smooth taste of chocolate with the sweet, fruity notes of peach, all covered in a delicate layer of tropical coconut. These cookies offer a variety of textures and flavors, creating an unforgettable experience for your taste buds.

The origin of sandwich cookies dates back to the late 1800s, with the famous Oreo first introduced in 1912. However, our recipe elevates this beloved treat by introducing a unique combination of flavors. By adding peach jam, we bring a refreshing summer essence, while the coconut coating contributes a satisfying crunch with a touch of exotic charm.

The true magic of these cookies lies in their versatility. They are sophisticated enough for an afternoon tea gathering, yet comforting enough for a late-night treat. The classic chocolate and fruit pairing remains timeless, while the addition of coconut introduces an unexpected element that transforms these cookies from simply good to truly exceptional.

Join me on this culinary journey as we prepare a wonderful batch of coconut, chocolate, and peach sandwich cookies that I believe will quickly become a cherished addition to your recipe collection.

Ingredients:

• 2 large eggs
• 90 g (¾ cup) powdered sugar
• Pinch of salt
• 8 g (2 tsp) vanilla sugar
• 90 g (⅓ cup + 1 tbsp) vegetable oil
• 5 g (1 tsp) baking powder
• 350 g (2¾ cups) all-purpose flour
• 10 g (2 tbsp) unsweetened cocoa powder
• 100 g (3.5 oz) high-quality dark chocolate (for filling)
• 120 g (⅓ cup) peach jam (for filling)
• 100 g (1 cup) unsweetened shredded coconut (for coating)

How to Make These Delicious Cookies:

Preheat the oven to 180°C (350°F). I always start by preheating the oven to ensure it reaches the perfect temperature by the time the cookie dough is ready for baking.

Begin by mixing the wet ingredients: In a large mixing bowl, beat the eggs, powdered sugar, salt, and vanilla sugar until light and frothy. This step, which should take about 2-3 minutes, incorporates air into the dough, resulting in lighter-textured cookies.

Gradually add the oil while continuing to mix. This slow process helps emulsify the mixture, leading to a smooth and uniform dough that will yield soft cookies.

In another bowl, sift together the flour, baking powder, and cocoa powder to combine the dry ingredients. This process removes lumps and aerates the mixture, helping achieve a lighter texture in the final product.

Prepare the dough by slowly adding the dry ingredients to the wet mixture, using a spatula or wooden spoon to gently fold them in. It’s important to avoid overmixing at this stage, as it can result in tough cookies. Mix just until a soft, pliable dough forms.

Roll out the dough: Lightly flour a surface and roll the dough to about ¼-inch thickness. Maintaining uniform thickness is crucial, as it ensures all cookies bake evenly.

To shape the cookies, use a small round cookie cutter, approximately 2 inches in diameter. Dip the cutter in flour between each cut to prevent sticking.

Transfer the cut-out cookies to a baking sheet lined with parchment paper, ensuring about an inch of space between each cookie to allow for minimal spreading.

Bake the cookies: Place the baking sheet in the preheated oven and bake for 20 minutes. The cookies should be firm to the touch but should not darken significantly.

Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the fillings: While the cookies cool, melt the dark chocolate using a double boiler or in the microwave in short intervals, stirring frequently to achieve a smooth consistency. Once melted, set it aside to cool slightly.

Assemble the cookies: Once completely cooled, spread a light layer of melted chocolate on the flat side of half the cookies. On the other half, spread a thin layer of peach jam. Be careful not to overfill, as this can make them messy to eat.

Gently press the chocolate-covered cookie onto the jam-covered cookie, forming a sandwich with the flat sides facing inward.

Coat with coconut: Place the shredded coconut on a small plate. Roll the edges of each sandwich cookie in the coconut, ensuring it sticks to the filling. This step enhances texture and gives an appealing look.

Serve and enjoy: Arrange your delightful coconut, chocolate, and peach cookies on a serving plate. They are now ready to be enjoyed!