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1
Heat oven to 350 degrees.
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2
Spread coconut flakes on a rimmed baking sheet.
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3
Toast, stirring occasionally, until lightly colored and fragrant, 7 to 10 minutes.
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4
Cool.
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5
Raise oven temperature to 375 degrees.
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6
In the bowl of a mixer fitted with the paddle attachment, cream the butter until light.
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7
Beat in brown sugar and honey, then beat until very fluffy, about 5 minutes.
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8
Beat in eggs, one at a time.
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9
Beat in vanilla.
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10
In another large bowl, whisk together flour, salt, baking powder and 1 teaspoon (2 grams) cinnamon.
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11
With the mixer set on low, beat flour mixture into butter mixture until combined.
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12
Beat in oats, dates and toasted coconut.
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13
Line three baking sheets with parchment paper.
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14
In a small bowl, stir together granulated sugar and remaining 3 teaspoons (6 grams) cinnamon.
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15
Roll heaping tablespoonsful of dough into balls, then roll balls in cinnamon sugar; transfer to baking sheet, leaving about 1 1/2 inches of space between dough balls.
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16
Bake until cookies are golden brown, about 15 minutes.
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17
Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
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18
Make the filling: Using the electric mixer fitted with the paddle attachment, beat cream cheese until smooth.
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19
Beat in mascarpone, confectioners sugar and vanilla.
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20
Scrape down sides of bowl.
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21
Sandwich about 1 tablespoon of filling between two cookies; repeat with the remaining filling and cookies.
