Sandwich these coconut-covered sugar cookies together with chocolate. The shortcut: portioned cookie dough.
1 (18-ounce) package refrigerated ready-to-bake sugar cookie bar dough (we tested with Nestlé)
3 cups sweetened flaked coconut
1 (4-ounce) bittersweet chocolate baking bar, chopped (we tested with Ghirardelli)
2 tablespoons whipping cream
How to Make It
Cut each cookie dough portion into 4 equal pieces. Roll dough pieces in coconut; shape into balls. Place balls 2" apart on lightly greased baking sheets.
Bake at 350° for 12 to 13 minutes or until edges are golden. Cool on baking sheets 5 minutes; transfer to wire racks to cool completely.
Combine chocolate and whipping cream in a small glass bowl. Microwave on HIGH 30 seconds; stir. Spoon melted chocolate into a small zip-top plastic bag. Snip a small hole in 1 corner of bag. Pipe 1/2 to 1 teaspoon chocolate mixture onto center of 40 cookie bottoms. Top with remaining half of cookies, pressing gently to adhere. Let sandwich cookies stand on wire racks for chocolate to harden.
Ok, so I feel duped on this recipe - seeing the option for store-bought cookie dough made it sound like it would be easy - that's what I needed for a cookie swap. TOTALLY WRONG! Dividing the cookies into 4's and rolling individually in coconut actually took FOREVER - way more that the 28 minutes they quoted for "prep". (Admittedly it went faster after my young ones went down for naps, but still). Ok, they tasted good, but I don't think these will be a repeat - I need something quicker - and yes I would be willing to put in more time and effort than usual for a good cookie that would become a tradition, but this won't make the cut. Good to eat but a pain to make.
On the technical note - I used natural, unsweetened coconut and they tasted great. Also, I ran out of chocolate and had several un-frosted cookies at the end which is a total bummer. Sure, maybe i used to much on early ones, but it couldn't be by this much - probably 1 dozen cookie sandwiches were shorted.