Coconut Cream Filled Macaroons

If you love macaroons, then this is your lucky day! Martha Stewart came up with an amazing recipe for these! I've tweaked it along the way to make it my own, but I'm going to share the original version with you.  Soft macaroons with a layer of coconut cream in between 2 cookies, it's heaven.  And I bumped it up a notch and dipped mine in chocolate, just for fun. 

yum yum yum

These are so simple to make.  You will be making them all the time.  I'm warning you now, they are a bit sweet - but fantastic.  You can choose not to make the filling and sandwich the cookies and just have a straight up macaroon - these will stand on their own.  Once the cookies are all baked off and cooled, time to make the filling.  This is super easy as well.  Take 1 cookie and put filling on the bottom.......

filling!!

......and then top it off with another cookie, pressing lightly to make the filling go to the edges.

best little cookie sandwich ever

Let them set in the fridge for 30 minutes and then if you want to dip them in melted chocolate, go for it.  If not, then time to eat!  These will not disappoint anyone who is a fan of coconut. 

Coconut Cream Filled Macaroons

makes about 2 dozen

for the cookies:

3 cups unsweetened finely shredded coconut

3/4 cup sugar

2 large egg whites

1 tsp coconut extract

1/8 tsp salt

for the filling:

2 tbsp butter, room temperature

2 tbsp cream of coconut or butter, room temperature

1/4 cup shortening

3/4 cup confectioners' sugar

1 tsp coconut extract

1. Make cookies:  Stir together coconut, granulated sugar, egg whites, coconut extract, and salt in a large bowl.  Refrigerate, covered, until cold, at least 1 hour or overnight.
2. Preheat oven to 325 degrees.  Form heaping teaspoons of dough into balls; space 1 1/2" apart on baking sheets lined with parchment paper.  Gently flatten to about 1 1/2" inches in diameter.  Bake cookies, rotating sheets halfway through, until edges begin to turn golden, 9-10 minutes.  Transfer cookies to wire racks; let cool completely.
3. Make filling:  Put butter, cream of coconut, and shortening in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until smooth, about 1 minute.  Add confectioners sugar and coconut extract; mix until pale and fluffy, about 2 minutes.
4. Assemble cookies:  Place a heaping teaspoon of filling on the bottom of one cookie.  Sandwich with another cookie.  Repeat with remaining cookies and filling.  Transfer to a platter; cover with plastic wrap.  Refrigerate until filling is firm, about 30 minutes.  Let stand at room temperature 10 minutes before serving.