Coconut Dulce de Leche Sandwich Cookies

Coconut Dulce de Leche Sandwich Cookies



  • 3 1/3 cups shredded unsweetened coconut
  • 2 ¼ cups confectioners’ sugar
  • 2 tablespoons melted unsalted butter
  • 5 large eggs


  • 1 stick (1/2 cup) unsalted butter, softened
  • ¼ cup Chef Gail’s Easy Oven Dulce de Leche
  • 1 ½ cups confectioners’ sugar


Make the Cookies

  • Preheat oven to 325° Fahrenheit.
  • Cover sheet pan with a silpat. If the silpat is too long to go into the sheet pan, flip the sheet pan over and place the silpat on top.
  • In the bowl of an electric mixer, using the paddle attachment, mix coconut and sugar together on low speed until well combined.
  • Add the butter and blend well.
  • Add the eggs, one at a time blending each into the coconut sugar mixture before adding the next.
  • Using a teaspoon and small offset spatula, place spoonfuls of batter on the silpat mat spreading each spoonful into a 2-3 inch circle. Leave at least 2 inches between cookies, as cookies will spread.
  • Bake cookies for 10-14 minutes, rotating every few minutes or until cookies are nice and bBrown. Remove from the oven and allow to cool for 1 minute.
  • Using an offset spatula, gently remove the cookie and place it, bottom side up, on a clean wax paper lined sheet pan.
  • Repeat spreading and baking off cookies until batter is used up.

Make the Filling

  • In the bowl of an electric mixer using the paddle attachment, combine the unsalted butter and the Dulce de Leche until well blended.
  • Add the confectioners’ sugar and mix until a light frosting forms.

Assemble the Cookies

  • Place approximately 1 tablespoon of the buttercream on the bottoms of half the cookies. Cover the filling with the remaining cookies so that the bottoms of each cookie face the buttercream, creating a sandwich.
  • Store between sheets of waxed paper in an airtight container.


Makes approximately 15-20 sandwich cookies