Coconut Cookies with Caramelised White Chocolate

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I was very excited to hear this month’s Sweet Adventures Blog Hop theme was COOKIE MONSTER and hosted by Sophie from The Sticky and Sweet. I love cookies (or biscuits as they’re more often referred to in Australia) and I knew I wanted to make a cookie sandwich – what’s better than 1 cookie? 2 cookies sandwiched together!

Ever since I saw David Lebovitz’s recipe for Caramelised White Chocolate I knew I had to attempt it myself. I ended up adding some heavy cream to make it into a spreadable ganache and it was the perfect accompaniment to my coconut cookies.

Coconut Cookies with Caramelised White Chocolate Filling
Prep time
Cook time
Total time
Serves: 12 filled cookies
Caramelised White Chocolate Filling
  • 250g white chocolate
  • Pinch of sea salt
  • ¼ cup heavy cream
Coconut Cookies
  • 115g butter, room temp
  • 1 cup caster sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1¼ cups plain flour
  • ½ tsp baking soda
  • Pinch salt
  • 1⅓ cups flaked coconut
Caramelised White Chocolate Filling
  1. Preheat oven to 120ºC.
  2. Put white chocolate in an oven-proof dish (I used a pyrex bowl) and heat for 10 minutes.
  3. Remove dish with oven mitt and stir. Return dish to oven for another 10 minutes.
  4. Repeat this process for approximately 30-40 mins, or until your white chocolate is the colour of peanut butter.
  5. Allow to cool and add in your salt. When the chocolate cools down to room temperature, beat in the heavy cream until smooth and spreadable and set aside.
Coconut Cookies
  1. Turn up oven to 180ºC and line two baking trays with baking paper.
  2. Cream the butter and sugar until smooth. Beat in the egg and vanilla until light and fluffy.
  3. Add in the flour, baking soda and salt mixture, then the coconut and mix until just combined.
  4. Dollop dessert spoons full of dough onto the baking tray, you should fit approx 12 per tray.
  5. Bake for 8 to 10 minutes in the oven, or until lightly golden. Cool on wire racks.
  6. When cookies are cooled, spread caramelised white chocolate mixture onto half and sandwich the cookies together with the remainders.
  7. Enjoy!

This was my caramelised white chocolate after 40 minutes in the oven – it had reached a gorgeous golden brown colour.

Once room temperature and blended with the heavy cream, it reaches the perfect spreadable consistency for your cookies. If the ganache starts to harden up, pop it in the microwave in 10 second bursts on medium and stir until spreadable again.

Whenever I bake cookies, I always feel compelled to make a cookie mountain – exhibit A, B and C.

The chewy coconutty cookies pair perfectly with the caramelised white chocolate and I must admit I have eaten more than my share this weekend. Enjoy!

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  1. says

    So many yums here Swah! Caramelised white chocolate is the absolute shiz and coconut is the perfect partner in crime. Also excellent stacking :)

    • Swah says

      Haha glad to see my stacking is appreciated ;) It’s a great flavour combo, I want to incorporate it into a cupcake next!

    • Swah says

      I am guilty as charged with eating the caramelised white chocolate with a spoon. And I feel cookies look better in mountain form :)

    • Swah says

      Give it a go Lorraine, it’s a life changer (possibly a slight over exaggeration, but let’s just say it’s really tasty!)

    • Swah says

      I am completely nuts for caramelised white chocolate now! It’s a nice alternative for my dulce de leche/salted caramel addiction ;)

  2. says

    Oh my goodness! These look amazing. HOW GOOD IS CARAMELISED WHITE CHOCOLATE???!! It needs to be more of a thing, thank you for your part in making it more of a thing!


    The Caramelised White Chocolate Appreciation Society

    Co-signed by the Exclamation Point Authority of South Australia!

    • Swah says

      Haha Rach I would LOVE to join you in the White Chocolate Appreciation Society ;) We need to make this the next big thing!

  3. says

    I love love love caramelised white chocolate and using it as a filling for cookies sounds perfect. Why didn’t I ever think of that! The pairing with coconut is fantastic too.

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