Coconut Cream-Filled Macaroons

• 3 cups unsweetened finely shredded coconut
• 3/4 cup granulated sugar
• 2 large egg whites
• 1 teaspoon coconut extract
• 1/8 teaspoon coarse salt
• 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
• 1 teaspoon coconut extract

1. Make cookies: Stir together coconut, granulated sugar, egg whites, coconut extract, and salt in a large bowl.
2. Refrigerate, covered, until cold, at least 1 hour or overnight.
3. Preheat oven to 325F.
4. Form heaping teaspoons of dough into balls; space 1 1/2 inches apart on baking sheets lined with parchment paper.
5. Gently flatten to about 1 1/2 inches in diameter.
6. Bake cookies, rotating sheets halfway through, until edges begin to turn golden, 9 to 10 minutes.
7. Transfer cookies to wire racks; let cool completely.
8. Make filling: Put butter, cream of coconut, and shortening in the bowl of an electric mixer fitted with the paddle attachment.
9. Mix on medium speed until smooth, about 1 minute.
10. Add confectioners sugar and coconut extract; mix until pale and fluffy, about 2 minutes.
11. Assemble cookies: Place a heaping teaspoon of filling on the bottom of one cookie.
12. Sandwich with another cookie.
13. Repeat with remaining cookies and filling.
14. Transfer to a platter; cover with plastic wrap.
15. Refrigerate until filling is firm, about 30 minutes.
16. Let stand at room temperature 10 minutes before serving.
17. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

coconut, sugar, egg whites, coconut, coarse salt, unsalted butter, cream of coconut, vegetable shortening, confectioners sugar, coconut

Taken from www.epicurious.com/recipes/food/views/coconut-cream-filled-macaroons-389360 (may not work)