Eskimo Crackle Cookie Sandwiches with Coconut-Marshmallow Buttercream

1 cup dark chocolate chips, melted and cooled

1 1/4 cups all-purpose flour

1/2 cup dark cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter, softened to room temperature

1 1/2 cups sugar

2 large eggs

1 teaspoon pure vanilla extract

1/3 cup milk

1 cup powdered sugar


1 1/4 cups dark chocolate chips, melted and cooled

1 cup butter, softened to room temperature

1 1/2 cups powdered sugar

1 (7-ounce) jar marshmallow cream

1 cup sweetened flaked coconut

1.           1.  Heat oven to 350 degrees. Sift together flour, cocoa, baking powder, and salt.

  1. Beat 1/2 cup butter and sugar on high speed until light and fluffy. Add eggs and vanilla, and beat until well combined. Add 1 cup melted chocolate chips. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Chill in the refrigerator until firm, about 1 hour.
  2. Place 1 cup powdered sugar in a pie plate.  Roll dough into 1 1/2 inch balls and then roll in powdered sugar covering well.  (No brown should be showing.) Place the cookies 2 inches apart on a baking sheet that has been lightly sprayed with cooking spray. Bake until cookies have flattened and cracked on top, 12 to 15 minutes.  Cool for two minutes on pan, then transfer to a wire rack to let cool completely.
  3. When cookies have completely cooled, gently spread a thin layer of the 1 1/4 cups melted dark chocolate chips on the flat side of each cookie.  Place cookies flat side up on a baking sheet and refrigerate until chocolate hardens.
  4. Meanwhile, beat 1 cup butter on high speed until creamy.  Add 1 1/2 cups powdered sugar and beat until fluffy, stopping to scrape bowl.  Beat in the marshmallow cream and coconut.  Spread the filling on the flat side of half of the cookies, then place remaining cookies, flat side in, on filling to make sandwiches.  18-20 cookie sandwiches.