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- 1 ¼ cups Hy-Vee sweetened flake coconut, divided
- ⅔ cup Hy-Vee unsalted butter, softened
- ¾ cup Hy-Vee powdered sugar
- ⅔ cup Hy-Vee marshmallow creme
- ¾ tsp coconut extract
- ½ tsp Hy-Vee vanilla extract
- 12 Hy-Vee Bakery oatmeal cookies
Preheat oven to 350°. Spread Hy-Vee sweetened flake coconut in a rimmed baking pan. Bake 5 to 7 minutes or until lightly toasted, stirring halfway through. Transfer toasted coconut to a shallow bowl; set aside.
Beat unsalted butter in a large mixing bowl with an electric mixer on medium until creamy. Add powdered sugar, marshmallow creme, coconut extract, and vanilla extract.
Beat 1 minute or until light and fluffy. Stir in untoasted sweetened flake coconut.
Drop a heaping tablespoonful of marshmallow mixture onto 1 Hy-Vee Bakery oatmeal cookie. Top with an additional oatmeal cookie, flat side down, to form a sandwich; gently press cookies together to spread filling to edges.
Roll exposed edge of marshmallow mixture in the toasted coconut. Repeat making 5 more cookie sandwiches using remaining marshmallow mixture, 10 oatmeal cookies, and remaining toasted coconut. Serve at room temperature. Store covered in refrigerator up to 2 days.