Titanic's Coconut Sandwich
This sweet treat can grace your tea tray or party sweet dish with distinction. It was served to 2nd class passengers as part of the dessert course on April 12, 1912.
Servings 14 sandwich cookies
Ingredients
Cookies
- 1/2 cup butter softened
- 1/2 cup Granulated sugar
- 1/2 tsp. pure vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 2/3 cup sweetened shredded coconut
- 1/4 tsp. freshly grated nutmeg
- 1 egg white beaten
Filling
- 1 tbsp. shortening
- 1 tbsp. butter
- 3/4 cup icing sugar
- 1 tbsp. sweetened shredded coconut
- 1 dash Dash pure vanilla extract
Instructions
Make the cookies
- Using electric mixer, beat butter until light; add sugar and continue beating at medium-high for 5 minutes or until light and fluffy.
- Add vanilla and egg, beating until well combined. On low speed, mix in flour, coconut, and nutmeg just until well blended.
- Shape dough into ball, wrap tightly, and refrigerate for 1 to 2 hours or until chilled through.
- On lightly floured surface, roll out dough, one-quarter at a time, to 1/8 inch thickness. Using floured 2-inch round fluted cutter, cut out 28 rounds.
- Using floured palate knife or metal spatula, place on greased baking sheet.
- Lightly brush each cookie with beaten egg white.
- Bake in 350 F oven for 8 to 10 minutes or until golden brown on bottoms.
- Remove to rack; cool completely.
Prepare Filling
- Meanwhile, cream together shortening and butter, adding icing sugar gradually until mixture is creamy. Stir in coconut and vanilla.
- Spread equal amounts of filling evenly over half the wafers and top with remaining wafers to make sandwiches.
- Store in tightly covered container for up to 1 week.