Difficulty: Easy - for beginners
Serves: 4 dozen
# Be careful not to overbake the cookies; they will be soft when they come out of the oven and should remain chewy as they cool.
# The test kitchen prefers to use Dutch-processed cocoa powderâ€”it produces a richer chocolate flavor than regular cocoa powder
16 tablespoons unsalted butter (2 sticks), softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 cups all-purpose flour
2 cups sweetened shredded coconut
1/2 cup finely chopped blanched almonds
1/2 cup semisweet chocolate chips
2 tablespoons unsalted butter
1. For the cookies: With electric mixer on medium-high speed, beat butter and sugars until fluffy, about 2 minutes. Beat in egg, yolk, and extracts until incorporated, about 1 minute. Reduce speed to low; add flour, coconut, and almonds; mix until dough forms, about 1 minute. Cover bowl with plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.
2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Roll dough into 3/4-inch balls and place 1 inch apart on prepared baking sheets. Bake until edges are just golden, 12 to 14 minutes, switching and rotating sheets halfway through baking. Let cool 10 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining dough.
3. For the chocolate filling: Melt chocolate and butter in saucepan over low heat until smooth, about 5 minutes. Spread chocolate mixture on bottom of 1 cookie, then press bottom of second cookie onto chocolate to form sandwich. Repeat with remaining cookies and chocolate mixture. (Cookies can be stored in airtight container at room temperature for up to 4 days.)