For the Dough
- 2 sticks salted butter, softened
- 1 cup powdered sugar, sifted
- 1 tablespoon vanilla extract
- 1 2/ 3 cups all purpose flour
- 1/ 2 cup Dutch cocoa powder, sifted
For the Topping
- 1 teaspoon fine sea salt
- 1 teaspoon cane sugar
- 1 stick salted butter, softened
- 1 1/ 2 cups plus 1 tablespoon powdered sugar, sifted
- 3/ 4 teaspoon natural coconut extract
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
To make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until you don’t see powdered sugar anymore. If there are still visible butter chunks, that's ok.
Add the flour and cocoa and mix on low until a smooth dough forms. It should feel like play dough in your hands.
Form the dough into 36 balls with your hands and place them on the prepared cookie sheets. Flatten them slightly so they are about 1 3/4 inches in diameter and look like disks.
To make the topping: In a small dish, mix together the cane sugar and sea salt. Set aside.
Bake for 13 minutes or until the cookies look set and dry. Sprinkle with topping immediately after they come out of the oven. Allow to cool completely on the cookie sheets.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and coconut extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip.
Turn over every other cookie until they are all paired; try to put similar sized cookies together.
Pipe a dollop of frosting onto each turned over cookie, then sandwich with the other cookie.
Store in a cool dry place, or in the fridge for up to 7 days.
To make gluten free: Replace the organic flour with 212 grams (1 1/3 cups) organic gluten free flour blend and 28 grams (1/4 cup plus 1 tablespoon) organic coconut flour.
For high altitude baking: Bake at 350°F for 12 minutes or until they look set and dry.