Coconut cookie, kinda like a macaroon, filled with coconut cream… all I can say is these cookies were gone in a flash! Seriously good and easy to make.

Makes about 3 dozen sandwich cookies.


For Cookie:
3 cups Unsweetened Coconut, shredded
3/4 cup Sugar
2 Egg Whites
1 tsp Coconut Extract
1/8 tsp Salt

For Filling:
2 Tbsp Butter, unsalted and room temperature
2 Tbsp Cream of Coconut
1/4 cup Vegetable Shortening
3/4 cup Powdered Sugar
1 tsp Coconut Extract

For Cookies:
Pulse the coconut in the food processor until finely shredded.
In a large bowl stir together the coconut, sugar, egg whites, coconut extract and salt.
Cover and refrigerate for one hour.
Preheat oven to 325 degrees.
Form teaspoonfuls of the dough into balls and place on the baking sheet, about an inch and a half apart.
Flatten balls gently to make cookies about one and a half inches around.
Bake for about 8 to 9 minutes, turning the cookie sheets halfway through the baking process.
Transfer cookies to wire rack and let them cool completely.
Meanwhile you can make the filling.

For Filling:
In a small bowl mix together the butter, cream of coconut, vegetable shortening, powdered sugar and coconut extract until it is smooth and creamy, about 2 minutes.
Once the cookies are totally cool, place a teaspoonful of the filling on the bottom of one cookie and sandwich it together with another.
Repeat and continue the process until you’ve used all the cookies.
Store in an airtight container for up to 3 days, or refrigerate for up to a week.
If you store the cookies in the fridge, allow them to come to room temperature before serving.


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