1 cup sweetened flaked coconut
Preheat oven to 350F.
Bake uncovered on ungreased cookie sheet 5 to 7 minutes, stirring occasionally, until golden brown. Once cooled, ground in food processor.
1 cup butter, softened
2/3 cup sugar
2 egg yolks
1/2 teaspoon rum extract
2 1/2 tablespoons water
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1 cup caramel apple dip (16oz. container) or 1 cup dulce de leche
In large bowl, beat butter and 2/3 cups of sugar with electric mixer on medium until smooth.
Add egg yolks, rum extract, water and vanilla. On high speed, beat until well blended.
In medium bowl, stir together flour, baking powder and salt. Stir flour into butter mixture until well blended. Cover and refrigerate 30 minutes.
Heat oven to 350F.
Shape dough into 3/4-inch balls. On ungreased cookie sheet, place balls two inches apart. Dip bottom of small glass into 1/4cup sugar; press on cookies to make about 1 1/2 inches in diameter.
Bake 10 to 11 minutes. Remove from cookie sheets to cooling rack. Cool completely.
For each Sandwich cook, spread about 1 teaspoon of the caramel apple dip on bottom of 1 cookie, spreading to the edge of the cookie. Top with the second cookie. Gently squeeze until filling oozes out a little around the side. Roll edges of cookies in ground coconut.
**Use nonstick cookie sheet or parchment paper to ensure the cookies do not stick.
This post is a part of the series A Cookie A Day Until Christmas.
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