Coconut Sandwich – Second Class Dessert

What the second-class menu meant by “coconut sandwich” we can only surmise.  This recipe is an educated guess; with the coconut wafer dating back to colonial times.

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • ½ Cup Butter, softened
  • ½ Cup Granulated Sugar
  • ½ Teaspoon Vanilla Extract
  • 1 Egg
  • 1 Cup All Purpose Flour
  • 2/3 Cup Sweetened Shredded Coconut
  • ¼ Teaspoon Freshly Grated Nutmeg
  • 1 Egg White, beaten
  • 1 Tablespoon Shortening
  • 1 Tablespoon Butter
  • ¾ Cup Icing Sugar
  • 1 Tablespoon Sweetened Shredded Coconut
  • Dash Vanilla Extract

Main Instructions
  1. Using an electric mixer beat the butter until light; add the sugar and continue beating at a medium-high for 5 minutes or until light and fluffy. Add the vanilla and egg, beating until well combined.
  2. On a low speed, mix in the flour, coconut and nutmeg until well blended. Shape dough into a ball, wrap tightly and refrigerate for 1 to 2 hours, or until chilled through.
  3. On a lightly floured surface, roll out the dough, one quarter at a time, to 1/8 inch thickness. Using a floured 2-inch round fluted cutter, cut out rounds. Using a floured palate knife or metal spatula, place on a greased baking sheet.
  4. Lightly brush each cookie with beaten egg white. Bake in the oven at 350oF, for 8 to 10 minutes, or until golden brown on the bottom. Place on a rack and allow to cool.
  5. FILLING: Meanwhile, cream together shortening and butter, adding icing sugar gradually until the mixture is creamy. Stir in the coconut and vanilla.
  6. Spread equal amounts of filling over half the wafers and top with remaining wafer to make sandwiches. Store in a tightly covered container for up to one week.
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