Sugar Cookie Macaroon Sandwiches

 

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2

cup butter, softened

3

cups flaked coconut

1

egg

1

bar (4 oz) semisweet baking chocolate, chopped

2

tablespoons whipping cream

• 1 Heat oven to 350°F. Spray cookie sheets with cooking spray.
• 2 In medium bowl, beat cookie mix, butter, coconut and egg with electric mixer on medium speed until soft dough forms. Shape dough into 48 (1-inch) balls. On cookie sheets, place balls 2 inches apart; flatten slightly.
• 3 Bake 12 minutes or until bottoms are golden. Cool 5 minutes. Remove from cookie sheets to cooling racks; cool completely.
• 4 In small microwavable bowl, microwave chocolate and whipping cream uncovered on High 30 seconds; stir. Microwave 30 seconds longer, stirring every 15 seconds, until chocolate can be stirred smooth. For each sandwich cookie, spread about 1 teaspoon chocolate mixture on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Let stand until chocolate is set.