3/4cup1 1/2 sticks unsalted butter, room temperature
1/2cupgranulated sugar
1/2cuppacked light-brown sugar
1large egg
1teaspoonpure vanilla extract
For the Creamy Vanilla Filling:
1/2cup1 stick unsalted butter, room-temperature
1cupconfectioners’ sugar
1/2teaspoonpure vanilla extract
Instructions
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt; set aside.
Place 1/2 cup coconut into a small bowl; set aside. Place remaining coconut in the bowl of a food processor fitted with a metal blade; pulse until coarsely ground. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter with sugars until light and fluffy, about 2 minutes. Beat in egg and vanilla. Reduce mixer to low and gradually add flour mixture and ground coconut; mix just until combined.
Drop dough by tablespoons onto prepared baking sheets, 2 inches apart. Bake until lightly golden around the edges, 10 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
To make the filling, in the bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy. Beat in confectioners’ sugar 1/2 cup at a time, scraping down bowl as needed. Add vanilla extract and increase speed to high. Beat until filling is light and fluffy, about 5 minutes. Transfer to sealable bag and snip off a corner.
Pipe filling on flat side of 1 cookie. Top with second cookie, forming a sandwich. Repeat with remaining filling and cookies. Roll edges in reserved coconut, and chill until ready to serve. Store in airtight container in refrigerator.