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.