Soft & Chewy Coconut Cream Sandwich Cookies

• 1 pkg. (2-layer size) white cake mix
• 1 cup thawed COOL WHIP Whipped Topping
• 2 egg whites
• 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut, divided
• 2 Tbsp. granulated sugar
• 1/4 cup butter, softened
• 1 tsp. milk
• 1 cup powdered sugar

1. Beat dry cake mix, COOL WHIP, egg whites and 1-1/2 cups coconut in large bowl with mixer until blended.
2. Refrigerate 2 hours.
3. Heat oven to 375F.
4. Roll dough into 84 balls, using 1 tsp.
5. dough for each.
6. Place, 1 inch apart, on parchment-covered baking sheets.
7. Spray bottom of drinking glass with cooking spray.
8. Dip in granulated sugar, then use to flatten each ball to 1-1/2-inch diameter.
9. Bake 5 min.
10. or just until edges of cookies are firm.
11. (Do not overbake.)
12. Cool on baking sheet 2 min.
13. Remove to wire racks; cool completely.
14. Beat butter and milk in medium bowl until creamy.
15. Gradually beat in powdered sugar until blended.
16. Stir in remaining coconut.
17. Fill cookies with coconut mixture to make 42 sandwiches, adding about 1 tsp.
18. coconut mixture to each sandwich.

white cake, egg whites, s angel, sugar, butter, milk, powdered sugar

Taken from www.kraftrecipes.com/recipes/soft-chewy-coconut-cream-sandwich-cookies-185188.aspx (may not work)