Coconut Sandwich Cookies

Carmen- this is for you!
WARNING: if you make these you will have a time of it trying NOT to eat all the dough before it has a chance to be baked. These are up there among my favorite ever cookies. Served at Amanda Brad's and also Leah M.'s baby showers.

Coconut Sandwich Cookies

(makes 30)

2 cups all-purpose flour (spooned and leveled)
1/2 tsp baking powder
1/2 tsp salt
1 pkg. (7 oz) sweetened shredded coconut
1 1/2 sticks unsalted butter, room temp
1/2 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
Creamy Vanilla Filling

1. Preheat oven to 350, with racks set in upper and lower thirds. In a medium bowl, whisk together flour, baking powder and salt; set aside. Place 1/2 cup coconut in small bowl; set aside. Place remaining coconut in a food processor; pulse until coarsely ground. Set aside.
2. Using an electric mixer, beat butter with sugars til light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture and groud coconut; mix til just combined.
3. Drop dough by level tablespoons onto two baking sheets, 1-2 inches apart. Bake until lightly golden around the edges, 10-12 minutes, rotating sheets 1/2 way through. Transfer cookies to a wire rack to cool completely.
4. Dividing evenly, spread filling on flat side of 1/2 the cookies; sandwich with remaining cookies. Roll edges in reserved coconut, and chill until ready to serve.

Creamy Vanilla Filling

Using an electric mixer, beat 1 stick room-temp unsalted butter til light and fluffy. With mixer on medium, slowly beat in 1 cup confectioners sugar, scraping down bowl as necessary. Add 1/2 tsp. pure vanilla extract; increase speed to high, and beat until filling is light and fluffy, 5 minutes. Makes about 1 cup.