coconut browned butter white chocolate chip cookies with mango pineapple filling

Like most people at this time, my freezer is pretty full, especially with stuff I don’t need. The other day, I specifically noticed that I had way too much frozen fruit in my fridge. And for some reason, I thought the best use of this frozen fruit would be as a filling for cookies.

And that’s how these coconut browned butter white chocolate chip sandwich cookies were born. (Whew, that’s a long name.) Because I needed to get rid of fruit in my fridge. Also, because I absolutely LOVE the smell of browned butter and will try to make at every opportunity. Plus making cookies with browned butter requires much less effort since you don’t need to cream the butter.

I also decided to experiment with the “alternative” flours I had on hand, which happened to be coconut and quinoa flour. They’ve been sitting in my pantry for a while now, and I figured the coconut would pair nicely with the fruit. And it did!

The fruit compote was also surprisingly simple to make. I just added the frozen fruit and some water, and let it cook, and because the fruit was so sweet(since frozen fruit is picked at peak ripeness), all I needed to do was to add some gelatin and voila! Delicious compote has been created.

Since I’m currently stuck in the city for the time being, these cookies, with all of its tropical flavors, are probably the closest I’m getting to a beach vacation for a bit. But, for the time being, I think I’m okay with that. That is, until I run out of these cookies probably tomorrow and have to make another batch.

getting up close and personal with some cookie sandwiches.

browned butter coconut white chocolate chip cookies with mango pineapple filling

makes: 10 sandwich cookies

cooking time: 40 minutes

ingredients

• 1/2 cup coconut flour

• 1 cup quinoa flour

• 1/2 tsp baking soda

• 2/3 cup white chocolate chips

• 1 cup butter

• 1/2 cup brown sugar

• 16 oz of frozen pineapple and mango

• 1 packet gelatin

• 1 tbs. vanilla

• 1 tsp. salt

• 1 egg

steps

1. Preheat oven to 350°F.

2. Melt butter in a saucepan over med-high heat until browned, stirring frequently.

3. Let butter cool, and meanwhile, whisk together all the dry ingredients.

4. Then whisk in the butter, then the egg, then the vanilla extract, and then the white chocolate chips.

5. Scoop and flatten into circles and bake for. 8-10 minutes.

6. Meanwhile, make the filling: place frozen pineapple and mango into a saucepan with 1/4 cup of water and bring mixture into a boil and cook until fruit is soft and remove from the heat. 

7. While the fruit is cooking, bloom the gelatin: combine the packet of gelatin with 1/4 cup cold water and let sit at least 5 minutes before adding into the fruit off of the stove.

8. Let the fruit compote cool in the fridge until thickened. 

9. When the cookies have cooled, spread compote on one cookie and place another cookie on top.