Monte Carlos-Coconut

READY IN: 29mins
Recipe by breezermom

These are sandwich cookies, filled with a double filling of raspberry preserves and white frosting. I'd never had these before, so I don't have anything to compare these to. But these are delicious! Cook time is for one sheet of cookies.

Top Review by Annacia

WOW, you've done it again breezer. This is another of your killer cookies. I gotta say that I really love the simplicity of the recipe that delivers nothing short of A results. These are downright elegant in appearance and hit the taste meter for 5 out of 5. I thought I had more coconut than I did so to make up the shortfall I added a few drops on coconut extract along with the vanilla. These will be perfect for Christmas, Mothers Day, Valentine Day or any day that you want some wonderful cookies.

Ingredients Nutrition


  1. Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 1/2 cup sugar, beating well. Add the egg and 1 tsp vanilla, beating well.
  2. Combine the flour, baking powder, and salt in a separate bowl. Mix well. Add to the butter mixture, beating well. Stir in the coconut.
  3. Shape the dough into 1 inch balls; place on a lightly greased cookie sheet. Flatten the cookies in a crisscross pattern with a fork dipped in flour. Bake at 350 degrees for 12 to 14 minutes. Cool on wire racks.
  4. For the frosting filling: Beat 1/4 cup butter at medium speed of an electric mixer until creamy; gradually add the powdered sugar, beating well. Add the remaining 1/2 tsp vanilla and milk; beat well.
  5. Spread 1 tsp of the powdered sugar mixture on the flat side of half of the cookies. Spread 1 tsp raspberry preserves on the flat side of the remaining cookies. Place the preserve-topped cookies on top of the powdered sugar mixture-topped cookies to form sandwiches.

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