Ingredients for Monte Carlos Coconut
- ¾ cup (170g) softened butter
- ½ cup (100g) granulated sugar
- 1 large egg
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Flaked Coconut
- 2 cups (240g) powdered sugar
- 1-2 tablespoons milk
- Raspberry preserves (amount needed for filling)
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How to Make Monte Carlos Coconut
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together ¾ cup (170g) softened butter and ½ cup (100g) granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup (100g) sweetened shredded coconut.
- Roll dough into 1-inch balls.
- Place balls onto the prepared baking sheets.
- Gently flatten each ball into a crisscross pattern using a fork dipped in flour.
- Bake for 12-14 minutes, or until edges are lightly golden brown.
- Let cookies cool completely on wire racks.
- **Prepare the frosting:** Cream together ¼ cup (57g) softened butter until light and fluffy.
- Gradually add 2 cups (240g) powdered sugar, beating until smooth.
- Stir in ½ teaspoon vanilla extract and 1-2 tablespoons milk until desired consistency is reached.
- **Assemble the sandwiches:** Spread 1 teaspoon of frosting on the flat side of half the cookies.
- Spread 1 teaspoon of raspberry preserves on the flat side of the remaining cookies.
- Top the frosted cookies with the preserve-topped cookies to create sandwiches.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
51g
Fat
29g
Carbs
7g
