Coconut Sandwich Cookies

Carroll, at the library, brought these to work a few weeks ago. I tried one (not realizing they were Coconut) and they were delicious. I got the recipe from her and made them last weekend. They were a big hit!

Coconut Sandwich Cookies
From “Everyday Food”

2 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 package (7 ounces) sweetened shredded coconut (about 2 ¼ cups), divided
¾ cup (1 ½ sticks) unsalted butter
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 tsp pure vanilla extract
Creamy Vanilla Filling (see below)

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking powder and salt; set aside. Place ½ cup of coconut into a small bowl; set aside. Place remaining coconut in a food processor; pulse until coarsely ground. Set aside.

Using electric mixer, beat butter with sugars until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture and ground coconut; mix until just combined.

Drop dough by level tablespoons onto two baking sheets, 1-2 inches apart. Bake until lightly golden around the edges, 10-12 minutes. Transfer cookies to a wire rack to cool completely.

Make filling while cookies are cooling.

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
½ cup (1stick) unsalted butter
1 cup confectioners sugar
½ tsp pure vanilla extract

Using an electric mixer, beat room temperature butter until light and fluffy. With mixer on medium, beat in confectioners sugar ½ cup at a time, scraping down bowl as necessary. Add ½ teaspoon vanilla; increase mixer speed to high and beat until filling is light and fluffy, 5 minutes.