Instructions

For Coconut Cashew Cookies:

1. Preheat oven to 350F. Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl, cream the butter, coconut oil, brown sugar, and granulated sugar together at medium speed using an electric mixer or stand mixer with a paddle attachment. Add the cashew butter and beat for 1 minute. Add the egg and vanilla and beat until combined and creamy. Scrape down the sides to ensure everything is mixed together.
3. In a separate large bowl, mix the flour, oats, baking powder, and baking soda. Slowly add the dry flour mixture to the wet ingredients and mix until just combined. Do NOT over mix. Fold in the white chocolate chips.
4. Drop 2 tablespoon balls onto an ungreased baking sheet or silpat. Flatten very slightly. Bake for 10-12 minutes. Allow to cool on the baking sheet for a few minutes – the cookies will be VERY soft. Transfer to a cooling rack to cool completely.
5. When completely cool, sandwich around coconut frosting (below).

For Coconut Frosting:

1. Beat butter until light and fluffy, then slowly beat in powdered sugar, increasing speed gradually until it is all incorporated and fluffy.
2. Add coconut extract a teaspoon at a time until it has reached your desired flavor. Add salt if it is too sweet.
3. Assemble sandwiches.