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.
- 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
- MAKES 14 SANDWICH COOKIES
Main InstructionsBack To All Recipes
- 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.
- 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.
- 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.
- 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.
- FILLING: Meanwhile, cream together shortening and butter, adding icing sugar gradually until the mixture is creamy. Stir in the coconut and vanilla.
- 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.