Coconut Snowflakes

Coconut Snowflakes


2 ½ cups flour
½ teaspoon baking powder
¾ teaspoon salt
2 sticks plus 5 tablespoons unsalted butter at room temperature
1 cup granulated sugar
2 eggs at room temperature
1 teaspoon coconut extract
2 2/3 cups confectioners sugar
4 tablespoons half and half
1 teaspoon fresh lemon juice
2 teaspoons lemon zest
white sparkling sugar
1 cup shredded sweetened coconut

Sift together flour, baking powder and ¼ teaspoon salt. Using electric mixer, cream 11 tablespoons butter and granulated sugar on medium-low speed until fluffy, 3 minutes. Beat in the eggs and extracts, scraping the bowl, for 2 minutes. Mix in flour mixture, in 2 batches, on low speed. Divide dough between 2 pieces of plastic wrap; shape into 2 disks and seal. Chill 2 hours. Mix remaining 10 tablespoons butter, ½ teaspoon salt, confectioners' sugar, half and half, lemon juice and lemon juice on low speed until smooth. Beat on high speed until fluffy, 2 minutes. Chill filling. Position oven racks in upper and lower thirds of the oven and preheat to 375. Line 4 cookie sheets with parchment. Work with 1 dough disk at a time, roll out on floured surface to 1/8” thick, rotating dough as needed. Use a 2 1/2” snowflake cutter to cut cookies. Divide cookies among pans, chilling pans as you work. Sprinkle all cookies with sparkling sugar. Bake 2 pans at a time, switching racks halfway through, until edges are brown, about 8 minutes. Transfer to wire racks to cook. Spread bottom of 1 cookie with 1 teaspoon of the filling and sandwich with another cookie. Press coconut into filling around cookie edges.