Some desserts impress with layers and complexity, others win hearts with pure simplicity. This coconut and mascarpone treat falls firmly into the latter category. A delicate pairing of mascarpone and hazelnut spread between crisp biscuits, lightly dipped in milk and coffee, then rolled in fragrant coconut, this no-bake delight is perfect for last-minute cravings or effortless entertaining. Quick, satisfying, and irresistibly good. It is also great as a party treat, afternoon pick-me-up, or midnight fridge treasure hunt.
What Are Coconut and Mascarpone Cookie Sandwiches?
This dessert is similar to the classic Italian “Tiramisu-meets-Bounty-bar” vibe. Originating more from imagination than tradition, this playful treat blends creamy mascarpone with hazelnut spread, sandwiching them between two dry biscuits. After a brief dunk in a milk-coffee bath, the cookies soften slightly, creating a tender bite. The final touch? A generous roll in grated coconut, turning them into chilled, chewy, coconut-kissed bites of bliss.
Think of them as cookie truffles, but faster, cooler, and loaded with contrasting textures. There’s no baking, no beating, no special equipment, just assembly-line joy and a fridge.
Pro Tips for The Best Coconut and Mascarpone Cookie Treat
- You want cookies that hold their shape after a quick dip in milk. Digestive biscuits or petit beurre cookies work wonderfully.
- Don’t over-soak, 2–3 seconds is plenty, and any longer and you’ll be making soggy sandwiches instead of dessert masterpieces.
- Chill time matters and give them a solid 30 minutes in the fridge. It helps the filling set and the coconut to cling better.
- Use cold mascarpone because it’s easier to spread without melting into the biscuit.
- Add chopped hazelnuts for crunch, or a drizzle of melted chocolate before refrigerating for that dramatic flair.
Frequently Asked Questions
What Can I Use Instead of Mascarpone?
Cream cheese is a good substitute, though it’s tangier. You could also try whipped ricotta for a lighter twist.
Can I Skip the Coffee in the Milk Mixture?
Use just milk if you're serving this to kids or prefer a caffeine-free option. You can even swap in coconut milk for extra island vibes.
What Type of Biscuits Work Best?
Any plain, dry cookie, like Marie biscuits, graham crackers, or tea biscuits will work. Avoid anything too crumbly or soft.
How to Store Coconut and Mascarpone Treats
You can store these cookie sandwiches in the refrigerator for 3–4 days, although chances are high they won’t last that long. You can also freeze them, but the texture might slightly change after thawing. For best results, wrap each sandwich in parchment paper and place them in an airtight container before freezing. Thaw in the fridge before serving.
Ingredients
How to Make Coconut and Mascarpone Cookie Sandwiches
Spread mascarpone cheese on one side of a biscuit and slather a layer of hazelnut spread. Press the two biscuits together to form a cookie sandwich.
Spread mascarpone cheese on one side of a biscuit and slather a layer of hazelnut spread. Press the two biscuits together to form a cookie sandwich.
Briefly dip the sandwich into a bowl of cold milk with coffee and press the wet cookie sandwich into grated coconut, coating it generously on all sides.
Briefly dip the sandwich into a bowl of cold milk with coffee and press the wet cookie sandwich into grated coconut, coating it generously on all sides.
Place the sandwiches on a plate or tray and refrigerate for 30 minutes. This firms them up into a chilled, chewy delight before serving.
Place the sandwiches on a plate or tray and refrigerate for 30 minutes. This firms them up into a chilled, chewy delight before serving.
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