Coconut Cream-Filled Macaroons

Tropical-fruit lovers get a double dose of a favorite flavor in these bite-size sandwiches—coconut macaroons surround a creamy coconut filling. Unsalted butter can be used in place of the cream of coconut in the filling, Put the flavor will not be the same, makes about 2 dozen for the cookies:

3 cups unsweetened finely shredded coconut

3/4 cup granulated sugar

2 large egg whites

teaspoon coconut extract 1/8 teaspoon coarse salt

for the filling:
• 2 tablespoons unsalted butter, room temperature
• 2 tablespoons cream of coconut or unsalted butter, room temperature
• 1/4 cup vegetable shortening
• 3/4 cup confectioners' sugar
• teaspoon coconut extract
  
  
  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.
  • Preheat oven to 325 F. Form heaping teaspoons of dough into balls; space 1-1/2 inches 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 to 10 minutes. Transfer cookies to wire racks; let cool completely.
  • 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.
    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. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.