Eskimo Crackle Cookie Sandwiches with Coconut-Marshmallow Buttercream

 
Can somebody tell me the secret to keeping two year olds from pulling ornaments off the Christmas tree?  'Cause we have a problem here, folks.  And I've tried to explain to him a million times that pulling ornaments off of Lolli's tree is "strictly prohibited young man," but it's like the temptation just overtakes him.  It kind of reminds me of....me.  The day I made these cookies.  I couldn't stop at just one, I had to eat another.  And another and another.  It's that inner two year old child that plummets me on a downward shame spiral every time.

These cookies--oh these cookies.  They are soft, dark chocolate crackle cookies, made with both melted chocolate and dark cocoa powder.  The insides are painted with a thin layer of melted dark chocolate that hardens for an extra yum factor.  They are then sandwiched with fluffy coconut marshmallow buttercream.  Chocolate + coconut= YUM!

Here are my notes:

-I am not usually a dark chocolate fan when it comes to candy, but I LOVE it in baked goods.

-Make sure you chill the dough for the recommended time.

-I did have some coconut buttercream left over.  But that's what spoons are for.

-I would store these in an airtight container to keep them fresh.

-I also liked these chilled in the fridge.

Eskimo Crackle Cookie Sandwiches with Coconut-Marshmallow Buttercream

Printable Recipe

1 cup dark chocolate chips, melted and cooled

1 1/4 cups all-purpose flour

1/2 cup dark cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter, softened to room temperature

1 1/2 cups sugar

2 large eggs

1 teaspoon pure vanilla extract

1/3 cup milk

1 cup powdered sugar

Filling:

1 1/4 cups dark chocolate chips, melted and cooled

1 cup butter, softened to room temperature

1 1/2 cups powdered sugar

1 (7-ounce) jar marshmallow cream

1 cup sweetened flaked coconut

1.      Heat oven to 350 degrees. Sift together flour, cocoa, baking powder, and salt.

2. Beat 1/2 cup butter and sugar on high speed until light and fluffy. Add eggs and vanilla, and beat until well combined. Add 1 cup melted chocolate chips. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Chill in the refrigerator until firm, about 1 hour.
3. Place 1 cup powdered sugar in a pie plate.  Roll dough into 1 1/2 inch balls and then roll in powdered sugar covering well.  (No brown should be showing.) Place the cookies 2 inches apart on a baking sheet that has been lightly sprayed with cooking spray. Bake until cookies have flattened and cracked on top, 12 to 15 minutes.  Cool for two minutes on pan, then transfer to a wire rack to let cool completely.
4. When cookies have completely cooled, gently spread a thin layer of the 1 1/4 cups melted dark chocolate chips on the flat side of each cookie.  Place cookies flat side up on a baking sheet and refrigerate until chocolate hardens.
5. Meanwhile, beat 1 cup butter on high speed until creamy.  Add 1 1/2 cups powdered sugar and beat until fluffy, stopping to scrape bowl.  Beat in the marshmallow cream and coconut.  Spread the filling on the flat side of half of the cookies, then place remaining cookies, flat side in, on filling to make sandwiches.  18-20 cookie sandwiches.