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Fourth of July coconut cream flag

Recipe details:

Fourth of July coconut cream flag

what you need

  • 3/4 cup coconut flakes
  • 8 ounces cream cheese
  • 1/4 cup sour cream
  • 1 cup confectioners’ sugar
  • 24 Market Pantry® Raspberry & VaNilla Crème Sandwich Cookies
  • 16 Market Pantry Coconut Crème Sandwich Cookies
  • 27 blueberries
  • 9 strawberries, trimmed and halved

here's how

  1. In a food processor, pulse 1/2 cup coconut until finely ground. Add the cream cheese, sour cream, and confectioners’ sugar and pulse until smooth. Transfer to a gallon-size heavy-duty resealable plastic bag. Snip a small hole in one corner.
  2. On a large, flat rectangular serving platter, arrange a line of 8 raspberry vaNilla cookies. Arrange a line of coconut cookies above it. Repeat to form a 8x6 cookie grid, with the raspberry cookies in the top, middle, and bottom row.
  3. Pipe a round of the coconut cream in the center of each cookie. In the top left corner, press 3 blueberries into each of the 9 cookies to make a square. Press a strawberry half into each cookie in the bottom row, sprinkle 2 tablespoons coconut on the row above. Repeat the pattern with the remaining strawberries and coconut.