Preparation:

• Preheat oven to 350°F and prepare Baking Sheets lined with parchment paper.

• In a large bowl; mix dry ingredients, in a seperate medium container, mix the wet ingredients.

• Mix Wet ingredients into Dry ingredients until everything is well incorporated.

• Scoop out dough to form balls (Ice cream Scoop works great).

• Pour the shredded coconut into a small container; drop one ball of dough into the shredded coconut and roll to cover the dough, place covered ball dough onto prepared baking sheet (don't flatten the ball)

• Continue this process with all the cookie dough.

• Bake for 12 - 14 minutes or until edges are just slightly golden brown

• Take baking sheet out and let Cookies rest in baking for 5 minutes, then transfer cookies to cooling rack to cool completely.

• Meanwhile make your cookie filling; Mix frosting and cream cheese with a mixer until smooth. Transfer filling to piping bag, pipe filling onto the bottom of one cookie and place another cookie on top of the filling to make a Carrot Coconut Cookie Sandwich.

• Freeze or Refrigerate Cookies to keep them fresh in a sealed container or bag.

* Cookies can be enjoyed without filling aswell.

Enjoy!