Oatmeal Sandwich Cookies

• 80 grams shredded sweetened coconut flakes (3/4 cup)
• 1 cup unsalted butter, softened
• 330 grams packed dark brown sugar (1 3/4 cups)
• 2 tablespoons honey
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 190 grams all-purpose flour (1 1/2 cups)
• 7 grams fine sea salt (1 teaspoon)
• 3 grams baking powder (1 teaspoon)
• 8 grams ground cinnamon (4 teaspoons)
• 260 grams rolled oats (3 cups)
• 100 grams dates, pitted and chopped (1/2 cup)
• 65 grams granulated sugar (5 tablespoons)
• 6 ounces cream cheese, softened
• 6 tablespoons mascarpone
• 25 grams confectioner's sugar (3 tablespoons)
• 1 1/2 teaspoons vanilla extract

1. Heat oven to 350 degrees.
2. Spread coconut flakes on a rimmed baking sheet.
3. Toast, stirring occasionally, until lightly colored and fragrant, 7 to 10 minutes.
4. Cool.
5. Raise oven temperature to 375 degrees.
6. In the bowl of a mixer fitted with the paddle attachment, cream the butter until light.
7. Beat in brown sugar and honey, then beat until very fluffy, about 5 minutes.
8. Beat in eggs, one at a time.
9. Beat in vanilla.
10. In another large bowl, whisk together flour, salt, baking powder and 1 teaspoon (2 grams) cinnamon.
11. With the mixer set on low, beat flour mixture into butter mixture until combined.
12. Beat in oats, dates and toasted coconut.
13. Line three baking sheets with parchment paper.
14. In a small bowl, stir together granulated sugar and remaining 3 teaspoons (6 grams) cinnamon.
15. Roll heaping tablespoonsful of dough into balls, then roll balls in cinnamon sugar; transfer to baking sheet, leaving about 1 1/2 inches of space between dough balls.
16. Bake until cookies are golden brown, about 15 minutes.
17. Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
18. Make the filling: Using the electric mixer fitted with the paddle attachment, beat cream cheese until smooth.
19. Beat in mascarpone, confectioners sugar and vanilla.
20. Scrape down sides of bowl.
21. Sandwich about 1 tablespoon of filling between two cookies; repeat with the remaining filling and cookies.

coconut flakes, unsalted butter, brown sugar, honey, eggs, vanilla, flour, salt, baking powder, ground cinnamon, rolled oats, dates, sugar, cream cheese, mascarpone, s sugar, vanilla

Taken from cooking.nytimes.com/recipes/1015962 (may not work)