Coconut Sandwich Cookies

You wouldn't know it from my blog so far, but chocolate is my life! I have to have something chocolately every day, I just do. However, since starting this blog, I've been really trying to think outside my usual desserts, such as brownies or chocolate chip cookies (which, yes, of course I've already written about!). I asked my husband last night if he liked coconut because I wanted to make these...well, his expression told me everything (the sour face and scrunched up nose definitely told me no)! I say this because he LOVED these and could not get enough of them. So, even if your loved ones do not like coconut, I guarantee they will like these. Just don't roll them in the extra coconut, or do half with and half without. They are the most buttery cookies and the filling is to die for!

Makes 30

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 package (7 ounces) sweetened shredded coconut

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1/2 cup sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

Creamy Vanilla Filling (see below)

Preheat oven to 350 degrees. Whisk together flour, baking powder and salt; set aside. Place 1/2 cup shredded coconut in a small bowl and set aside. Place remaining coconut in a food processor and pulse until coarsely ground.

Using an electric mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture and ground coconut until combined. Using a small ice cream scoop (approximately 1 tablespoon), drop dough onto two baking sheets. Bake until lightly golden around the edges, 10 to 12 minutes. Transfer cookies to a wire rack to cool completely.

Dividing evenly, spread filling on flat side of half the cookies; sandwich with remaining cookies. Roll edges in reserved coconut and chill until ready to serve.

Creamy Vanilla Filling

Makes 1 Cup

Using an electric mixer, beat 1/2 cup (1 stick) room-temperature butter until light and fluffy. Beat in 1 cup confectioner's sugar, 1/2 cup at a time. Add 1/2 teaspoon vanilla extract and increase speed to high. Beat until filling is light and fluffy, 5 minutes.