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1
Position an oven rack in the center of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
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2
Sift together the flour, baking powder and salt onto a sheet of waxed paper.
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3
In a large mixing bowl, beat the butter, shortening and sugar with a mixer on medium speed until fluffy.
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4
Add the egg and egg white and beat until incorporated.
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5
Add half the flour mixture and half the coconut milk and beat just until blended.
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6
Add the remaining flour and coconut milk with the vanilla and beat until blended.
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7
Using a 1/4-cup ice cream scoop, drop the batter into 12 mounds on the lined baking sheets, spacing them 2 inches apart (or make 24 mounds using well-rounded tablespoons).
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8
Sprinkle half the mounds with coconut (or all of the mounds, if you like).
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9
Bake the cookies, one sheet at a time, until they begin to crack and are firm to the touch, about 12 minutes for large cookies and 10 minutes for small ones.
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10
Slide the parchment paper with the cookies onto a wire rack to cool completely.
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11
Use a thin metal spatula to lift the cookies off the parchment paper.
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12
Spread the flat side of the plain cookies generously with Coconut Fluff Filling.
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13
Top with the coconut-topped cookies, pressing lightly to seal them together.
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14
Beat the butter and marshmallow creme in a large bowl with a mixer at medium-high speed until fluffy, scraping down the sides of the bowl as necessary.
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15
Beat in the confectioners' sugar, coconut, coconut milk, vanilla and coconut extract until smooth.
