Coconut cookie sandwiches

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Start to finish: 45 minutes
Makes: 10 cookie sandwiches

Ingredients

For the cookies:
1 box white cake mix
2 eggs
½ cup (1 stick) butter, melted

For the frosting:
½ cup (1 stick) butter, softened
8-ounce block cream cheese,
softened
1 teaspoon coconut extract
1½ cups powdered sugar 

To assemble:
1 cup coconut flakes,
toasted

Method

For the cookies: 
Heat oven to 350 F. Line a baking sheet with parchment paper; set aside. 

In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer, combine cake mix, eggs and butter until smooth, about 2 minutes. 

Using a cookie scoop, place scoopfuls of dough onto prepared baking sheet, about 2 inches apart.

Bake 8–10 minutes or until brown on the edges. Let cool in the pan for 2 minutes before moving to a wire rack to cool completely.

For the frosting:
In a large bowl, beat together butter, cream cheese and coconut extract until smooth. Slowly beat in powdered sugar until combined.

To assemble: 
Using a cookie scoop, place a scoopful of frosting on the flat edge of the cookie. Sandwich together with the flat side of another cookie. Roll the edges in toasted coconut. Store in an airtight container at room temperature.