These festive cookie sandwiches are so simple to prepare, yet they're so much fun to eat! A fresh minty coconut cream sandwiched between two double-chocolate cookies is a match made in heaven.
Prepare the cookies: Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Place butter and sugar in a stand mixer. Beat on medium speed until creamy then mix in egg, milk, and vanilla. In a separate large bowl, combine flour, cocoa, baking soda, and salt. Mix into liquid mixture until a dough forms. Stir in chocolate chips.
Roll dough into 1-inch balls and place on prepared baking sheet. Bake cookies for 8 to 9 minutes (cookies will still seem soft in the middle---this is ok) Cool cookies on baking sheet 10 minutes, then transfer to a wire cooling rack to cool completely.
While cookies cool, prepare the filling: Remove chilled coconut milk from fridge and scoop cold coconut cream off of the top and place in a medium bowl. Add mint and sugar to mixture and with a handheld electric mixer, beat on medium speed until stiff peaks form. Tint filling with food coloring and gently fold until combined.
Assemble the cookie sandwiches: Divide filling between half of cooled cookies and gently place in center of upside-down cookie. Top with remaining cookies to form a sandwich. Store cookies in refrigerator until ready to serve.
Notes
Store cookie sandwiches in refrigerator up to 5 days.