For the cookies:
3 c. unsweetened finely shredded coconut
¾ c. granulated sugar
2 large egg whites
1/8 tsp. coarse salt
for the filling:
2 TB unsalted butter, room temp
2 TB cram of coconut or unsalted butter, room temp
¼ c. vegetable shortening
¾ c. confectioners’ sugar
1 tsp. coconut extract
1. Make cookies: stir together coconut, sugar egg whites, extract and salt in large bowl. Refrigerate, covered, until cold, 1 hour or overnight.
2. Preheat oven to 325. Form heaping teaspoons of dough into balls; space 1 ½ inches apart on baking sheets lined with parchment. Gently flatten to about 1 ½ inches in diameter. Bake cookie, rotating sheets halfway, until edges begin to turn golden, 9-10 minutes. Transfer to wire racks. Let cool completely.
3. Make filling: put butter, cream and shortening in the bowl of mixer. Mix on medium speed until smooth, about 1 minute. Add sugar and extract. Mix until pale and fluffy , 2 minutes.
4. Assemble cookies: large tsp. of filling between two cookies. Cover and refrigerate 30 minutes. Let stand at room temp. 10 minutes before serving. Can be stored between layers of parchment airtight at room temp for up to 3 days.