Raspberry Sandwich Cookies with Coconut Cream

Sugary & Buttery - Raspberry Sandwich Cookies with Coconut Cream

Sugary & Buttery - Raspberry Sandwich Cookies with Coconut Cream

Happy Valentines Day! I know – I am a little late this year. But hey, these raspberry sandwich cookies are great year round! I love the combination of raspberry and coconut. Divine. I purposefully made them bite-size small (just 1 inch) which might haven not been a good idea since I tend to eat a lot more of them the smaller they are…

I used freeze dried raspberry powder since it has a very intensive, natural and distinctive raspberry flavor. You could substitute it with raspberry flavor and pink food color (and a little bit more flour) but I don’t recommend that. Instead, why don’t you make your own fruit powder? Yep, it is more than worth a try and real easy. Stefani of the Cupcake Project tells you how in this great tutorial, all you need is fresh fruit, an oven and time.

Sugary & Buttery - Raspberry Sandwich Cookies with Coconut Cream

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Sugary & Buttery - Raspberry Sandwich Cookies with Coconut Cream

Raspberry Sandwich Cookies with Coconut Cream

  • Author: Melina Thompson
  • Prep Time: 1 hour
  • Cook Time: 8 mins
  • Total Time: 1 hour 8 mins
  • Yield: 20 1x


  • 1 stick unsalted butter
  • 2/3 cups flour
  • 1/2 cup sugar
  • 3 teaspoons raspberry powder
  • 1/2 cup unsweet coconut milk
  • 1/2 stick unsalted butter
  • 1/2 cup cream cheese
  • 2/3 cup powdered sugar


  1. Preheat oven to 350°F / 180°C.
  2. Cream the butter and the sugar until light and fluffy with the paddle attachment. With the mixer on low speed, add the flour until just slightly incorporated. Knead into a dough and rest for about 20 mins.
  3. Roll out the dough and cut small circles using a 1 or 2 inch cutter. Bake the cookies on a cookies sheet lined with parchment paper for about 8-9 minutes, they should stay pink and not turn golden.
  4. Let them cool down.
  5. Cream the butter and the powdered sugar with your electric mixer for about 5 minutes. Add the cream cheese and the coconut milk and keep beating for 1-2 minutes. Pour the filling into a piping bag and let it set in the refrigerator for about 30 minutes.
  6. Pip some filling onto the cookies and top with a second cookie. To harden the cream, let them rest in the refrigerator.



  • fagforening

    You ought to take part in a contest for one of the best websites
    on the web. I most certainly will recommend this website!

  • a kasse priser

    Do you mind if I quote a few of your articles as long as I
    provide credit and sources back to your website? My blog site is in the exact
    same area of interest as yours and my visitors would definitely benefit from
    some of the information you present here. Please let me know
    if this alright with you. Thanks a lot!

    • Melina Thompson

      Hi there, as long as you link back to my page, you are welcome to quote some of my recipes!

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