Oatmeal cookie
3 cups old fashioned rolled oats
1 cup sweetened shredded coconut
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp kosher salt
2 sticks unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 tsp pure vanilla extract
1/2 tsp coconut extract
White coarse sugar for decorating
Filling
1 1/2 sticks (12 tablespoons) unsalted butter at room temperature
1 cup marshmallow cream
3/4 cup confectioners sugar
1/4 tsp pure vanilla extract
- For the cookies. Pulse the oats and coconut in a food processor until evenly chopped. Transfer to a large bowl. Whisk in the flour, baking soda, cinnamon and salt.
- Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the eggs one at a time until smooth. Mix in the vanilla and coconut extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
- Line a baking sheet with parchment paper. Roll the dough into 1 inch balls and arrange on the prepared baking sheet. Gently press into 1/2 inch thick rounds. Refrigerate 30 minutes.
- Preheat the oven to 350F. Line 2 more baking sheets with parchment. Arrange 8 dough rounds 2 inches apart on each pan and sprinkle with coarse sugar. Keep the remaining rounds refrigerated.
- Bake switching the pans halfway through until the cookies are just golden brown around the edges but still soft in the middle, 18 to 20 minutes. Let cool 5 minutes on the pans then transfer to a rack to cool completely. Repeat with the remaining cookies.
- Meanwhile make the filling: Beat the butter and marshmallow cream in a large bowl with a mixer on medium high speed until creamy, about 2 minutes. Beat in the confectioners sugar and vanilla until fluffy, about 3 minutes
- Spread 1 heaping tablespoon of filling on the flat side of half the cookies, then sandwich together with the remaining cookies. Let sit at least 30 minutes before serving.
