A simple recipe for Mounds-stuffed, soft, chocolate cookies stuffed with coconut creme. These Chocolate Coconut Creme Pies are sure to be a hit with coconut lovers!
The post for these Chocolate Coconut Creme Pies is dedicated to my husband, who so patiently waits for me to finish a recipe and photograph it before he gets to devour the treat. That process normally takes 1-2 days at the most. I’m usually quite speedy about things.
But these little homemade creme pies were a different story.
Remember these Almond Joy cookies? I made them 4 months ago as a special treat for Matt, who would eat coconut for every meal if he could.
I try to be efficient and frugal when making recipes to share with you. If I’m creating some cookies and I get inspired to make just a few changes and get an entirely new type of recipe, I make it happen. So I made the Almond Joy cookies, but kept half just as normal cookies. Soft, chocolate cookies stuffed with Mounds bars are anything but normal, but you know what I mean. I set aside two dozen of those simple cookies, safely tucked in the freezer.
It wasn’t until 2 months later that I finally got around to making these Chocolate Coconut Creme Pies. That means Matt had to resist temptation every time he opened up the freezer.
OK…he gave in a few times. I kept warning him that he had better stay out of my cookies and kept warning me that I had better get making the creme pies!
He did say they were worth the wait, so without making you wait any longer, let me share with you about these little chocolate cookie sandwiches.
This is the basic chocolate cookie recipe to my double chocolate M&M cookies, chocolate caramel cookies, and of course the Almond Joy cookies. I love this cookie recipe. It’s soft…so chocolatey. Just try to resist these when they come out of the oven.
Normally I like to refrigerate cookie dough to end up with a thicker cookie. But with these creme pie sandwiches, I wanted a thin, bigger cookie. That means no refrigeration needed for this dough. Which means they get to be in your mouth more quickly.
You’ll need Mounds candy bars to fill the cookie dough, along with some mini chocolate chips for an extra pop of chocolate flavor. The buttercream filling is based on our favorite basic buttercream recipe. I left out the vanilla extract and added not just coconut extract, but shredded coconut as well. With the Mounds bars inside, that’s triple the coconut for all of you coconut lovers!
These cookies are a wonderful cross between a soft cookie sandwich, a creme pie and a whoopie pie.
Three of the best desserts ever invented.
Chocolate Coconut Creme Pies
- 1 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 12 fun-size Mounds bars chopped
- 2/3 cup mini chocolate chips
- 1 cup butter softened
- 1 1/2 teaspoons coconut extract
- 4 cups powdered sugar
- 2-4 tablespoons heavy cream
- 1 cup shredded coconut
- Using a stand mixer, beat together the butter, sugar, eggs and vanilla until the mixture is light and fluffy. Add in the flour, cocoa, baking soda and salt. Stir the mixture until it is well blended. Add in the Mounds bars and chocolate chips. Mix until combined. Drop the batter by rounded tablespoons onto greased baking sheets, making 36 cookies.
- Bake the cookies in a 350 degree oven for 8-10 minutes. Do not overbake. Let the cookies cool for 3-5 minutes on the baking sheet, then move them to a wire rack to cool completely.
- For the buttercream, put the butter in the bowl of a stand mixer. Whip the butter on medium speed for 2-3 minutes until the butter is almost white.
- Add the coconut extract and mix again.
- Add the powdered sugar, one cup at a time, to the butter mixture, mixing as you add the sugar.
- Add the heavy cream a tablespoon at a time until the buttercream is at the consistency that you'd like.
- Whip the frosting for 2-3 minutes until it is light and fluffy.
- Spread the frosting on the bottom of a cooled cookie and top with another cookie.
- Store in an airtight container.
- This recipe makes 18 sandwich cookies.