Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1
cup coconut
1/2
cup pecan halves, toasted, finely chopped
1/3
cup butter or margarine, softened
1
egg
1
can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
2
tablespoons powdered sugar
Preparation
Heat oven to 375°F. Line cookie sheets with parchment paper.
In large bowl, stir cookie mix, 1/2 cup of the coconut, the pecans, butter and egg until stiff dough forms.
On floured surface, roll half of dough to 1/4-inch thickness. Cut with 2-inch round or fluted cookie cutter. Place 2 inches apart on cookie sheets. Repeat with remaining half of dough.
Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheets. Cool completely.
To make each sandwich cookie, spread about 2 teaspoons dulce de leche on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together so some of filling seeps out around edges. Roll edges in remaining 1/2 cup coconut. Place cookies on cooling rack.
Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container.
