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Dessert

Mint-Kissed Cookies ‘n Cream Stacks

We folded cream of coconut into the fluffy filling to create these fudgy treats finished with a sprinkle of shredded coconut and an Andes candy.

Serving Size:

8

Active Time:

30 min.

Total Time:

1 hr., 30 min.

Ingredients

  • ⅓  cup + 2 tbs. sugar
  • 2 sprigs fresh mint + additional
  • 1⅓  cups heavy cream
  • ½ tsp. coconut extract
  • ⅔  cup cream of coconut, from 16.9-oz. btl.
  • 40 thin chocolate cookies
  • 2 Tbs. sweetened flaked coconut
  • 8 chocolate mint candies, such as Andes
  • Fresh mint sprigs (optional)

Instructions

  1. In small pot, combine ⅓  cup sugar, ⅓ cup water and mint sprigs. Over medium heat, bring to boil; cook until sugar is dissolved, 1-2 min. Transfer to bowl; let cool. Strain.
  2. On medium-high speed, beat cream, 2 Tbs. sugar and coconut extract until stiff. Place cream of coconut in separate bowl; fold in whipped cream. Transfer filling to pastry bag fitted with star tip.
  3. Line large, rimmed baking sheet with wax paper. Place cookies on baking sheet; lightly brush with mint syrup. Place 8 cookies on serving plate. Alternately pipe coconut cream and layer with remaining cookies to create stacks, using 5 cookies for each and ending with coconut cream; sprinkle with coconut. Insert candies into whipped cream. If desired, garnish with fresh mint.
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