Coconut Cream Cameo Sandwich Cookies Recipe

During the Hawaiian Monarchy, British culture left a lasting mark on the islands — visible in everything from the Union Jack on the early Hawaiian flag to the holoku dresses and the practice of afternoon tea. One well-known friendship of that era was between Queen Emma of Hawaii and Queen Victoria of England; Queen Emma made the long ocean voyages to visit Victoria several times, reflecting deep diplomatic and personal connections between the two islands and Britain.

This recipe celebrates that blend of Hawaiian flavor and British tea traditions: a delicate shortbread cookie lightly infused with coconut cream powder and topped with a decorative cameo chocolate. These cookies are ideal for tea time, special gatherings, or as a thoughtful homemade gift.

The base cookie is a simple shortbread. To bring in Hawaiian character, I add coconut cream powder to the dough for a subtle, creamy coconut note. When buying coconut cream powder, look for a product that lists only coconut on the label — no added sugars or preservatives. These powders are commonly found in Asian grocery stores and many health-food aisles; coconut milk powder can work as a substitute, though results will vary.

If you can’t find coconut cream powder, finely shredded unsweetened coconut is an acceptable alternative. It will change the texture slightly, producing a more textured coconut bite rather than the smooth, creamy quality that powder imparts.

To create the cameo decorations you’ll need a small cameo candy mold (about 1-1/2″ to 1-3/4″), pink and white candy melts, and food-safe brushes. Candy melts and brushes are widely available at craft stores and specialty baking suppliers. The cameo topping adds a refined, Victorian-inspired touch to the cookies and contrasts beautifully with the coconut shortbread.

Melt the white candy melts according to package directions. Use a small brush to paint the raised details of the cameo — the face, hair, and upper torso — with the white candy. Allow this layer to harden fully; in warm kitchens, a brief chill in the refrigerator helps speed the process without affecting the detail.

Next, melt the pink candy melts. Spoon about half a teaspoon of the melted pink candy into each mold on top of the hardened white detail. Use your brush to distribute the pink candy evenly and cleanly to the edges of the mold. Lift the mold a couple inches above the work surface and drop it back down a few times — this helps air bubbles rise to the surface so your cameos set without tiny holes. When fully set, chill briefly if necessary and unmold carefully.

For a neat presentation, paint a thin layer of simple icing on the cookie tops before adding the cameos. A small brush helps keep the icing close to the edges and creates a tidy surface for the candy to adhere to. The cookies are perfectly enjoyable plain, but the cameo on a carefully iced top gives the finished cookie an elegant, tea-table-ready look.

This recipe makes an attractive cookie for Mother’s Day, a bridal shower, or any tea party celebrating the women in our lives. Queen Emma herself is a fitting inspiration: she was a devoted advocate for healthcare and education in Hawaii, founding what became Queen’s Hospital and supporting the establishment of St. Andrew’s Priory, the first school for girls in the islands. While most mothers may not have founded hospitals or schools, their everyday love and care are equally meaningful and transformative.

Happy Mother’s Day to all the women who nurture, support, and inspire others. These coconut cream cameo cookies are a small, sweet way to honor that love.