Coconut Cream Filled Macaroons

Makes 2 dozen

3 cups desiccated coconut
3/4 cup sugar
2 large eggs
1 tsp pure coconut extract
1/8 tsp salt
Creamy Coconut Filling

1. In a large bowl, mix together all ingredients except filling with your hands. Refrigerate, covered with plastic, until well chilled, at least 1 hour or overnight.

2. Preheat oven to 325. Line a baking sheet with parchment paper. Shape heaping teaspoons of dough into balls; place on the prepared baking sheet, about 1 1/2 inches apart. Gently flatten balls to about 1 1/2 inches wide. Bake until edges start to turn golden, 9 to 10 minutes, and transfer to a wire rack to cool completely.

3. Turn half the cookies flat side up; place 1 heaping teaspoon filling on centre of each. Top with remaining cookies; gently press together. Refrigerate until filling is firm, about 30 minutes. Let stand at room temp about 10 mins.

Creamy Coconut Filling

2 tbsp unsalted butter, room temp
2 tbsp creamed coconut
1/4 cup solid vegetable shortening
3/4 cup confectioner's sugar
1 tsp pure coconut extract

Combine butter, creamed coconut and shortening in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth, about 1 minute.
Add sugar and coconut extract, and beat until mixture is light and fluffy, about 2 mins.
Use immediately.