Creamy coconut filling sandwiched between two Biscoff cookies — a quick, crowd-pleasing sweet treat ready in minutes.
I’ve mentioned Katrina from In Katrina’s Kitchen many times because she’s one of those generous, creative bakers who makes everyday baking feel special. Today she’s kindly filling in with a simple, irresistible recipe: Coconut Cream Filled Biscoff Cookies. It pairs a sweet coconut cream with the caramelized, ginger-bready flavor of Biscoff cookies for an easy sandwich cookie that comes together in minutes.
Hello — I’m Katrina from In Katrina’s Kitchen, where dessert is always served first. It’s a pleasure to share this recipe here. A while back I connected with Erin while working on a Biscoff cookie and spread cookbook. We traded ideas and tested recipes together, and she’s been a great friend and collaborator. That inspired me to bring a Biscoff-inspired cookie to you today.
This recipe makes a smooth, buttery coconut filling that complements the caramel-spiced crunch of Biscoff cookies. If you don’t have Biscoff on hand, graham crackers make an acceptable substitute. The filling tastes sweet with a gentle vanilla note, and the cookies soften slightly after a few hours, creating a delightful sandwich cookie texture.
Coconut Cream Filled Biscoff Cookies
Creamy coconut filling sandwiched between Biscoff cookies — ready in minutes and ideal for parties, potlucks, or a simple after-dinner treat.
Prep: 10 mins | Total: 10 mins | Servings: 15
Ingredients
- 1/2 cup salted butter, melted
- 1/2 teaspoon vanilla extract
- 2 cups powdered (confectioners’) sugar
- 3 cups flaked sweetened coconut
- 30 Biscoff cookies
Instructions
- In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, combine the melted butter, vanilla extract, powdered sugar, and flaked sweetened coconut. Mix on low speed until the ingredients form a cohesive, spreadable coconut cream. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
- Evenly portion the coconut cream onto 15 Biscoff cookies. Use a small cookie scoop or spoon to create uniform mounds. Top each filled cookie with another Biscoff cookie to form a sandwich. Gently press together so the filling spreads to the edges.
- Place the finished sandwich cookies in an airtight container. Allow them to rest for a few hours if you prefer a softer texture — the cookies will soften slightly as they absorb moisture from the filling. Stored in an airtight container, they keep well for up to one week.
Nutrition (approx.)
Serving size: 1 sandwich cookie — Calories: 264 | Carbohydrates: 35 g | Protein: 2 g | Fat: 14 g | Saturated Fat: 10 g | Sodium: 157 mg | Fiber: 2 g | Sugar: 27 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Erin Sellin
Course: Dessert
Cuisine: American
Servings: 15 | Calories: 264 per serving
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Many thanks to Katrina for sharing this delightful recipe. She balances family life with creative baking and generously shares her ideas. For more of her recipes, check out In Katrina’s Kitchen for a variety of desserts and easy treats.