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Double Chocolate Chip Cookie Sandwiches with Strawberry-Coconut Cream

The Strawberry-Coconut Cream in this recipe can be made ahead of time for a quicker assembly and kept in an airtight container in the fridge for 3-4 days. There will be more than you need for the cookie sandwiches, and the extra would work well on pavlovas, between cake layers or piped into pastries. The Double Chocolate Chip Cookies are indulgent as sandwiches and just as enjoyable on their own.
Prep Time 3 hours
Cook Time 9 minutes
Total Time 3 hours 9 minutes
Servings 10 -12 sandwiches
Author Tessa Fisher

Ingredients

Strawberry-Coconut Cream

  • 2 tablespoons cold water
  • 2 teaspoons powdered gelatin I use Great Lakes brand
  • 4 egg yolks
  • 1/4 cup honey
  • 1 1/2 cups full fat coconut milk
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups halved and quartered strawberries

Double Chocolate Chip Cookies

Instructions

  1. For Strawberry Coconut-Cream: In a small bowl, sprinkle powdered gelatin over cold water. Set aside.
  2. In a food processor or blender, process strawberries until smooth. Set aside.
  3. In a large glass bowl, whisk egg yolks and honey together until well combined and the mixture becomes slightly frothy.
  4. In a medium saucepan, bring coconut milk just to a boil over medium heat. When coconut milk has just reached a boil, carefully and slowly pour milk into egg yolk mixture, whisking constantly. Then, pour the entire mixture back into the saucepan and cook over medium heat until it has thickened slightly (about 7-8 minutes), while stirring constantly.
  5. Remove saucepan from heat, whisk in vanilla extract and pureed strawberries. Pour mixture into a clean bowl and whisk in your prepared gelatin. Cover and refrigerate for at least 3 hours or until cream has set and thickened.
  6. For Double Chocolate Chip Cookies: Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
  7. Combine flours, baking soda, salt, cocoa powder, butter, honey, and vanilla extract. Allow batter to rest for a few minutes.
  8. Give batter a good stir and fold in chocolate chips.
  9. Use small spoon to scoop batter and drop onto cookie sheet.
  10. Bake cookies for 9 minutes. Allow to cool for 2-3 minutes on cookie sheet before removing and placing on cooling rack until completely cool.
  11. To assemble cookie sandwiches: Once cookies are completely cool and strawberry-coconut cream has set, beat cream with electric mixer until smooth. Spread cream with a knife over the bottom of one cookie and sandwich a second cookie to other side, bottom side facing cream. Be careful not to overstuff, as the cream will push out the sides.

Recipe Notes

Double Chocolate Chip Cookies adapted from my cookie recipe here. Strawberry-Coconut Cream adapted from The Urban Poser's My Paleo Patisserie.

Strawberry-Coconut Cream recipes yields about 2 cups.