Coconut Sandwich Cookies

I was stuck at home with no car today and had the urge to bake. I usually resort to something chocolate, but unfortunatley, that doens't seem to sit well with Soren. Bummer! So I tried out a new recipe....and was very satisfied with the result--the look and taste!


Coconut Sandwich Cookies
(Martha Stewart's Everyday Food, Dec. 2007)

2 c. flour

1/2 tsp. baking powder

1/2 tsp salt

2 1/4 c. sweetened shredded coconut

3/4 c. butter (1 1/2 sticks), room temperature

1/2 c. sugar

1/2 c. brown sugar

1 egg

1 tsp. vanilla

Creamy Vanilla Filling

Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a medium bowl, whisk together flour, bakind powder, and salt; set aside. Place 1/2 cup coconut into small bowl; set aside. Place remaining coconut in a food processor; pulse until coarsely ground. Set aside.

Using an 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 just until combined.

Drop dough by level tablespoon onto two baking sheets, 1-2 inches apart. Bake until lightly golden around the edges, 10-12 minutes, rotating sheets halfway through. 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

Using an electric mixer, beat 1/2 cup room temperature butter until light and fluffy.

With mixer on medium, beat in 1 cup powdered sugar, 1/2 cup at a time, scraping down bowl as necessary.

Add 1/2 tsp. vanilla; increase speed to high and beat until filling is light and fluffy, about 5 minutes.