Ingredients
Units
Scale
Cookie:
- 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
- 1/4 cup vegetable oil
- 2 tablespoons water
- 1 egg
Filling:
- 4 oz of Neufchatel cheese or cream cheese
- 2 Tbsp. butter, softened
- 1 1/2 cup powdered sugar
- 1 cup shredded coconut
Additional ingredient:
- 1/2 cup chopped almonds
Instructions
- Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, and egg until soft dough forms.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake for 11-15 minutes (shiny metal cookie sheets) or 10-14 (dark or nonstick cookie sheets) just until set (centers will be soft). Allow to cool 1 minute on cookie sheet.
- Remove cookies from cookie sheet and allow to cool completely.
- To make filling, in a medium bowl beat Neufchatel cheese and butter until well blended. Slowly beat in powdered sugar. Fold in shredded coconut.
- Take half of the cooled cookies so the bottom side is facing up. Spoon approximately 1/8 cup of the filling onto the cookies.
- Take the remaining cookies and sandwich them with the cookies with filling on them, bottom side facing the filling.
- Put chopped almonds in a bowl. Take each sandwich one by one to the bowl, using a spoon scoop and press nuts in the sides of the sandwich filling. Continue until all cookies are complete. Make 12 cookie sandwiches.
