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.

INGREDIENTS

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

METHOD
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.
Enjoy!

Coconut Macaroons

Sweet chewy goodness is the only way to describe these delicious gems. My hubby requested that I make some Macaroons. He very rarely makes requests. Even when I ask him, “Is there anything that you want me to make or anything you’re craving?” He always says, “No, how could I crave anything when you are always making something great!” So, when he requested some Coconut Macaroons I got right on it.

He likes his plain, but I took 4 aside and poured some melted dark chocolate on top. I couldn’t even wait for the chocolate to harden before I grabbed one and bit into it (notice there are only 3 in the pic).  It was so scrumptious (yes, I said scrumptious).  Then, it took restraint, but I managed to stop myself from eating one more. I especially love the crispy golden bottom of the Macaroons. Yum!

As you will see by the recipe below, they are extremely easy to make. I hope you’ll give my recipe a try and if you do, I’d love to get your feedback.

This recipes makes 10 to 12 Macaroons.

INGREDIENTS
1 – 14 oz. bag of Sweetened Coconut
2 Tbsp Sugar
2 large Egg Whites
1 tsp Pure Vanilla Extract
A pinch of Salt

METHOD
Preheat oven to 325 degrees.
Line a baking sheet with parchment paper, or use a silpat (like me).
Place all the ingredients into a large bowl.
Mix with your hands until everything is well combined.
Wash hands and leaving them wet, form coconut mixture into mounds (depending upon the size of macaroon you want).
I used about 2 tablespoons per Macaroon.
Place on baking sheet about an inch apart.
Bake for about 15 minutes, or until light golden brown.
I rotated the baking sheet about halfway through the baking to get them evenly brown.
Cool on wire rack.