Coconut Cream Filled Macaroons

You didn't think I would leave you hanging did you???

Of course not! Salivate no more! Now you can enjoy these decadent little treats anytime.

Something about the name "macaroon" automatically induces "oohs" "awws" and "You made THESE?" by those that choose to have these meet their mouth! I personally am not a fan of coconut (just the texture; the flavor I love!), but I have received countless complements on these macaroons every time I have made them. These reactions and compliments have lead me to continue making them! If you are looking for a quick, easy, impressive, and scrumptious dessert - search no more!

Coconut Cream-Filled Macaroons
by Martha Stewart COOKIES

Cookies:
3 cups unsweetened shredded (finely if possible) coconut - I usually use sweetened cause it is all I can find!
3/4 cup sugar
2 large egg whites
1 tsp coconut extract
1/8 tsp salt

Cream Filling:
4 TBSP unsalted butter (in two 2TBSP slices), room temperature
1/4 cup vegetable shortening
3/4 cup confectioners' sugar
1 tsp coconut extract

To Make Cookies:
Stir together cocnut, sugar, egg white, coconut extract, and salt in a large bowl. Refrigerate, covered until cold, at least 1 hour or overnight.

Preheat oven to 325 degrees F. Form heaping teapoons of dough into balls; space 1 1/2 inches apart on baking sheets lined with parchment paper. Gently flatten to about 1 1/2 inches in diameter. Bake cookies, until edges begin to turn golden, 9 to 10 minutes (you may need to rotate the baking sheets halfway through). Transfer cookies to wire racks; let cool completely.

Make the filling!
Put butter and shortening in mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add confectioners' sugar and coconut extract; mix until pale and fluffy, about 2 minutes.

Assemble cookies:
Place heaping teaspoon of filling on the bottom of one cookie. Sandwich it together with another cookie! Repeat with all of the remaining cookies. Transfer to platter and cover with plastic wrap. Refrigerate until the filling is firm, around 30 minutes. Let stand at room temperature for 10 minutes before serving.

DONE!