Oatmeal Coconut Zucchini Sandwich Cookies with Chocolate Frosting

Please tell me you aren't zucchinied-out yet?  I'm not, I will be making zucchini recipes until at least September, then I'm all about pumpkin.  You have at least got to try one more zucchini cookie this year.  SERIOUSLY  - What a cookie this is!

Let me just say . . . YUMMY!!!

I used my favorite recipe for zucchini sandwich cookies, except I omitted the cinnamon and nutmeg and added some shredded coconut.  The cookie tastes just like a soft and chewy oatmeal cookie.  You can see the zucchini in the cookie, but you can't taste the zucchini at all.  So don't be afraid of that zucchini.  

The creamy chocolate frosting is my go-to chocolate frosting and it's perfect mixed with the chewy coconut oatmeal cookie.  What an amazing combination.   

Go pick that zucchini and make these tonight . . . . do it :)

You might also like:
Zucchini Cake Sandwich Cookies with Cream Cheese Frosting
Softest Zucchini Cookies with Browned Butter Frosting
Pumpkin Oatmeal Cookies

Almond White Chocolate Chunk Oatmeal Cookies

Oatmeal Coconut Zucchini Sandwich Cookies with Chocolate Frosting

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter-flavored shortening
1/2 c. light brown sugar, packed
1/4 c. + 2 Tbl. sugar
1 large egg
1 1/2 tsp. vanilla extract
1 c. quick-cooking oats
1/2 c. sweetened shredded coconut
1 c. grated zucchini (I peel the majority of the zucchini)

Preheat oven to 350 degrees.  In a small bowl combine the flour, soda, baking powder and salt; set aside.  In a separate medium bowl, cream the shortening, brown sugar and sugar until light and fluffy.  Add the egg and vanilla and mix until combined.  Add the dry ingredients and mix until just combined.  Stir in the oats, coconut and zucchini until well combined.  Dough will be sticky.  

Drop one Tablespoon of dough per cookie onto a greased baking sheet.  Bake cookies for about 9 minutes or until lightly browned around the edges.  Do not overbake.  Cool completely and spread chocolate frosting over the flat side of one cookie and top with the flat side of another cookie.  Repeat.  Makes about 36-40 cookies or 18-20 sandwiches.


Chocolate Frosting
1/2 c. unsalted butter, room temperature
pinch of salt
1 1/2 Tbl. unsweetened cocoa powder
2 tsp. vanilla extract
2 c. powdered sugar
1/2 Tbl. milk, more or less

Beat butter, salt and cocoa powder until smooth.  Add the vanilla and one cup of powdered sugar and mix until combined.  Add the remaining one cup of powdered sugar and a little milk and mix until frosting is smooth and creamy.  If frosting is too thick for your liking, add a little bit more milk.  Spread between cooled cookies.