I did change these just a little bit by making the macaroons into mini cups in mini muffin pans and piping the filling into the indentation in the center.
For the cookies:
3 cups unsweetened finely shredded coconut
3/4 cup granulated sugar
2 large eggs
1 tsp coconut extract
1/8 tsp coarse salt
For the filling:
2 Tbsp unsalted butter, softened
2 Tbsp cream of coconut
1/4 cup vegetable shortening
3/4 cup confectioners sugar
1 tsp coconut extract
1. Make cookies (or mini cups): Stir together coconut, granulated sugar, egg whites, coconut extract, and salt in a large bowl. Refrigerate, covered, until cold, at least 1 hour or overnight.
2. Preheat oven to 325 degrees. Form heaping teaspoons 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, rotating sheets halfway through, until edges begin to turn golden, 9 to 10 minutes. Transfer cookies to wire racks; let cool completely.
3. Make filling: Put butter, cream of coconut, and shortening in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until smooth, about 1 minute. Add confectioners' sugar and coconut extract; mix until pale and fluffy, about 2 minutes.
4. Assemble cookies: Place a heaping teaspoon of filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Refrigerate until filling is firm, about 30 minutes. Let stand at room temperature 10 minutes before serving. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
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