Coconut Sandwich Cookies

I am was really unhappy with the picture I took of this recipe. (Problem solved- I've already updated the photo!) I was in such a rush to get these cookies photographed before our Memorial Day BBQ that I didn't notice how poor the lighting was. And by the time our guests were gone, so were all the cookies. I had several requests that I post them ASAP. (They were really delicious.) So I'm putting them up here regardless of the ugly photo. I'm considering making another batch- to properly photograph and share with my family. I'm sure nobody would complain. These cute little coconut sandwiches are soft and chewy, with a thin layer of buttercream frosting and shredded coconut spilling out the sides. While you can make them as big as you'd like, I find them most adorable bite-size.

Coconut Sandwich Cookies

INGREDIENTS

Coconut Cookies:
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups shredded sweetened coconut + 1/2 cup set aside for rolling the cookies in
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1 tsp. pure vanilla extract

Vanilla Frosting:
1/2 cup (1 stick) unsalted butter, room temperature
1 cup powdered sugar
1/2 tsp. pure vanilla extract
1 Tbsp. milk

DIRECTIONS
1. Preheat oven to 350 F.

2. In a medium bowl, whisk together flour, baking powder, and salt. Place 1 3/4 cups coconut in food processor and pulse until coarsely ground. Using an electric mixer, beat butter with sugars until light and fluffy. Beat in egg and vanilla. With mixer on low gradually add in the flour mixture and coconut, mixing until just combined.

3. Drop dough by teaspoonfuls onto two baking sheets. Bake in preheated oven for 10-12 minutes until lightly browned around the edges. Transfer cookies to a wire rack to cool completely.

4. To make the frosting, beat butter with an electric mixer until light and fluffy. Slowly beat in the powdered sugar, vanilla extract, and milk until smooth. Spread frosting over the flat side of half of the cookies and sandwich with the remaining cookies. Roll edges in the reserved coconut and serve.

Makes about 18- 24 cookies.

(Adapted from Erin Cooks, originally from Martha Stewart)