Raspberry Sandwich Cookies with Coconut Cream
Prep time
Cook time
Total time
Serves: 20
  • 1 stick unsalted butter
  • ⅔ cups flour
  • ½ cup sugar
  • 3 teaspoons raspberry powder
  • ½ cup unsweet coconut milk
  • ½ stick unsalted butter
  • ½ cup cream cheese
  • ⅔ 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.
Recipe by Sugary & Buttery at https://www.sugaryandbuttery.com/2014/02/raspberry-sandwich-cookies-coconut-cream.html