Lemon Coconut Freekeh Sandwich Cookies

When I saw the Rice and Grain Instructable, I knew I wanted to create something very unique! I had bought a bag of a grain called cracked freekeh and I was intrigued by it. Freekeh is a traditional grain of the Middle East. It is a protein packed, high-fiber grain with a pleasant chewy texture. I thought about coconut cookies and decided I could substitute some cooked freekeh for the coconut. Sandwich cookies are fun so I chose to make some in lemon flavor. As a result, here is my cookie Instructable! I hope you enjoy seeing how I make them!!

Cookie Ingredients

1/2 cup cracked freekeh

1 1/4 cup water

3/4 cup (1 1/2 sticks) salted butter at room temperature

3/4 cup granulated sugar

1 large egg 

1 teaspoon vanilla extract

2 tablespoons lemon juice

1/2 teaspoon sea salt

1 cup all-purpose flour

1/2 cup sweetened coconut

Tools

1-quart saucepan with lid

liquid measuring cup

silicone spatula

electric mixer

silicone baking sheets

spoon

drinking glass

Bring 1 1/4 cups water to a boil over high heat.  

Stir in the cracked freekeh. Cover. Reduce heat to simmer and cook for 20 minutes. Remove from heat and set aside to cool. The third photo shows how cooked freekah looks in the saucepan.

Prepare the cookies. In the bowl of an electric mixer, add softened butter and sugar. Blend well.

Add egg, vanilla extract, lemon juice and sea salt. Blend well.

Add the all-purpose flour, coconut and 1/2 cup cooled cooked freekeh. Mix until well blended.

Preheat the oven to 350 degrees F.

Spoon 40 tablespoonfuls of dough onto silicone baking sheets.

Bake at 350 degrees. F. for 15 minutes, or until the cookies are lightly browned on the bottom. 

Remove from the oven. If the cookies are not quite round, use a glass to jiggle the cookies to form a round shape. This is so the cookies match up to make sandwich cookies.

Using a pancake turner, remove the cookies from the baking sheet. Place on a wire rack to cool completely.

Ingredients

1/4 cup confectioners' sugar  

8 ounces cream cheese, softened

3/4 cup sweetened flaked coconut, divided

1/4 cup cooked freekeh

Tools

medium mixing bowl

mixing spoon

In a medium bowl, combine the softened cream cheese and 1/4 cup confectioners' sugar. Stir in 1/4 cup of coconut and 1/4 cup cooked freekah; mix well.

Place cookies on the baking sheets, bottom-side-up. Spoon and spread filling onto half of the cookies.

Cover the filling with a cookie, bottom-side-down.  Gently press the filled cookies.

Place the remaining 1/2 cup coconut in a shallow bowl. Roll the edges of each cookie into the coconut. Place the cookies on a baking sheet.

Lemon Icing Ingredients

1 1/2 cups confectioners' sugar

1/4 cup lemon juice

2 drops yellow food coloring

Using a spoon, blend the icing ingredients in a medium bowl until smooth.

Drizzle or spoon the icing on top of the cookie sandwiches.

If desired, while the cookie tops are still wet, add a little coconut to the center of each cookie. Allow the icing to firm up before storing.

Here are my finished lemony coconut and freekah filled sandwich cookies. I really like the combination of flavors and textures. If you enjoy lemon flavor and/or coconut, you will love these cookies. The addition of the cooked cracked freekah gives each cookie a unique, very pleasant chew. I hope you enjoyed seeing how I made these cookies! Let me know if you give them a try!