Coconut Delight Sandwiches

Name: Coconut Delight Sandwiches
Prep time: 15 min
Cook time: 25 min
Yield: 12-15
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

Sweet ricotta sandwiched in coconut, pistachio, or date layers—perfect for gifting or celebrating!

PREP TIME

15 minutes

COOK TIME

25 minutes

Cool Sugar Syrup

2 hours

SERVES

12-15

About this recipe

These Coconut Delight Sandwiches are a delicate and delicious dessert, rich in Middle Eastern flavours with a unique twist. Sweetened ricotta is sandwiched between layers of coconut, pistachio, or dates, making each bite truly irresistible. This treat not only tastes divine but also adds a beautiful, unique touch to any dessert table or dinner party – check out how I host mine my dinner party. While the three layers of coconut tartlets make for an impressive presentation, they might be a bit challenging to eat—but trust me, it’s worth it! or opt for two layers

This creation holds a special place in my heart. It was early in my food journey, and night after night, I found myself in the kitchen, determined to make a convenient yet delicious dessert snack for Eid. All the elements came together beautifully, making this a proud moment for me. If you’re in the mood for more quick and delightful treats, don’t miss my Apricot and Nut Coconut Balls—no-bake and perfect for gifting, snacking, or sharing during festive celebrations. And of course, these Coconut Delight Sandwiches are featured among my amazing edible gift ideas, ready to bring joy to any occasion!

Watch it here

Ingredients

Sugar Syrup

1 cup sugar
½ cup water
2 teaspoons lemon juice
2 teaspoons rosewater

Ricotta Filling

200 grams ricotta
1 tablespoon white sugar
1 tablespoon rosewater

Coconut Dough

125 grams coconut desiccated
50 grams icing sugar
4-5 tablespoons sugar syrup

Garnish

50 grams melting milk chocolate
Raspberries to garnish

Notes from Rouba

The traditional filling for these is Ashta. Ricotta is my simplified version. Its texture makes the perfect substitution.
Keep the sugar syrup light by not boiling it for too long. This will keep the dough tender and easy to bite through.
Sugar syrup will thicken once completely cool.
Cutting the dough on baking/parchment paper prevents it from sticking.

Method

Step 1.

To make the sugar syrup, place sugar and water in a small saucepan over medium heat. Bring to a boil. Add the lemon juice, lower the heat, and boil for approximately 5 minutes until the syrup slightly thickens. Add the rosewater. Remove from heat and cool completely.

Step 2.

To prepare the filling, combine the filling ingredients. Cover and set aside.

Step 3.

Heat coconut in the microwave for 2 minutes. Remove, add icing sugar and sugar syrup. Mix well, cover and refrigerate for at least 30 minutes.

Step 4.

Scoop a walnut-size round dough and roll it into a ball. The size of your scoop will very much depend on the size you prefer for your desserts. Place in the palm of your hand and flatten. Repeat with the remaining dough. To ensure they are all the same size, use a cookie cutter, as shown below. The tip here is to slightly dip your fingers in water, so the mixture doesn’t stick to your hands.

Step 5.

Scoop the filling mixture over the first layer of coconut tartlet and place a second coconut tartlet on top, resembling a sandwich.

Spoon the remaining filling mixture on top and garnish with raspberries.

Melt chocolate in the microwave and drizzle over the delights. For smooth chocolate, avoid overheating. Alternatively, bring a small quantity of water to a boil in a saucepan. Place a bowl firmly on top, avoiding steam and water coming into contact with the bottom of the chocolate bowl. Stir until chocolate melts.