Toasted coconut, white chocolate, and mango flavored sandwich cookies make for a tropical treat in the form of a cookie cake!
I was all excited to share this cookie cake with you until I realized I missed an opportunity to make a solar eclipse inspired recipe. I’m not sure what I would have made though. Maybe yellow cake balls dipped in chocolate? Oh well. Do you live in an area where you will be able to see the solar eclipse? It’s only going to be about 90% here in Columbus, OH but I am still armed with my viewing glasses that my dad saved from the total eclipse that happened in 1994 when we lived in Rochester, NY – retro eclipse glasses!
My dad and step mom will actually be in view of the 100% eclipse in East Tennessee. In fact they are going to a party to view it with friends! I hope someone there thinks of making some creative eclipse food. Man I miss living the retired life. That was a good year if you overlook the whole didn’t have a full-time job post-PhD thing.
This cookie cake might not be inspired by the eclipse but it’s still an amazing sight. In fact instead of darkness, it will bring sunshine to your taste buds with the mango flavored sandwich cookies found both inside and on top. The shredded coconut helps as well but if you have an aversion to coconut you can easily omit it. Maybe you could add some caramel bits instead? Oh that’d be yum!
1/2 cup shredded toasted coconut, plus more for topping
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a large bowl, beat melted butter and sugars together until creamy, about 3-4 minutes. Mix in egg and vanilla extract. Add flour mixture until combined. Stir in chocolate chips, chopped cookies, and coconut. Dough will be thick and sticky.
Cover and chill for at least 3 hours or overnight.
When ready to bake, preheat oven to 350 degrees. Place parchment paper in the bottom of an 10-inch cake or springform pan. Grease the sides.
Spread cookie dough evenly into the pan. Bake for 18-20 minutes or until center is set.
Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.
Top with more coconut and mango cookies if desired before slicing and serving.