Coconut Cream Macaroon Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 2 cups shredded coconut
02 - 1 cup sweetened condensed milk
03 - 1 teaspoon vanilla extract
04 - 1/4 teaspoon salt
05 - 1 cup all-purpose flour

→ Filling

06 - 1/2 cup unsalted butter, softened
07 - 1 cup powdered sugar
08 - 1/4 cup coconut cream

# Instructions:

01 - Preheat your oven to 350°F (175°C).
02 - In a mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until combined.
03 - Add the flour to the mixture and stir until a dough forms.
04 - Scoop tablespoon-sized portions of the mixture onto a baking sheet lined with parchment paper.
05 - Bake for 15-20 minutes, or until the cookies are golden brown.
06 - Allow the cookies to cool completely on a wire rack.
07 - In a separate bowl, whip the softened butter together with the powdered sugar until light and fluffy.
08 - Add the coconut cream to the butter mixture and mix until smooth.
09 - Spread the coconut cream filling generously between two cookies to create a sandwich.

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