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Start to Finish: 1 hour 20 minutes

Makes: 24 sandwich cookies

1 pouch Betty Crocker® Sugar Cookie Mix
1 cup Coconut
1/2 cup Pecan Halves; toasted, finely chopped
1/3 cup Butter or Margarine; softened
1 Egg®
1 can (13.4 oz) Dulce de Leche
   (caramelized sweetened condensed milk)
2 tablespoons Powdered Sugar
1. Heat oven to 375°F. Line the cookie sheets with parchment paper. In a large bowl, stir cookie mix, 1/2 cup of coconut, pecans, butter and egg until a stiff dough forms.

2. On floured surface, roll half of the dough until 1/4 inch thick, then cut with 2-inch round or fluted cookie cutter. Place dough 2 inches apart on cookie sheets. Repeat with remaining half of dough.

3. Bake for 7 to 9 minutes or until set and cool for 2 minutes. Remove from cookie sheets to cooling racks and cool completely.

4. To make each sandwich cookie, spread about 2 teaspoons dulce de leche on bottom of each cookie. Press 2 cookies together so some of filling seeps out around edges. Roll the edges in remaining 1/2 cup coconut, and then place the cookies on a cooling rack.

5. Sprinkle the tops of the sandwich cookies with powdered sugar. Store between sheets of waxed paper in a tightly covered container.

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