Oatmeal Coconut Zucchini Sandwich Cookies with Chocolate Frosting

From: Jenn@eatcakefordinner

1 1/4 c. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. butter-flavored shortening

1/2 c. light brown sugar, packed

1/4 c. + 2 Tbl. sugar

1 large egg

1 1/2 tsp. vanilla extract

1 c. quick-cooking oats

1/2 c. sweetened shredded coconut

1 c. grated zucchini (I peel the majority of the zucchini)

Preheat oven to 350 degrees. In a small bowl combine the flour, soda, baking powder and salt; set aside. In a separate medium bowl, cream the shortening, brown sugar and sugar until light and fluffy. Add the egg and vanilla and mix until combined. Add the dry ingredients and mix until just combined. Stir in the oats, coconut and zucchini until well combined. Dough will be sticky.

Drop one Tablespoon of dough per cookie onto a greased baking sheet. Bake cookies for about 9 minutes or until lightly browned around the edges. Do not overbake. Cool completely and spread chocolate frosting over the flat side of one cookie and top with the flat side of another cookie. Repeat. Makes about 36-40 cookies or 18-20 sandwiches.

Chocolate Frosting

1/2 c. unsalted butter, room temperature

pinch of salt

1 1/2 Tbl. unsweetened cocoa powder

2 tsp. vanilla extract

2 c. powdered sugar

1/2 Tbl. milk, more or less

Beat butter, salt and cocoa powder until smooth. Add the vanilla and one cup of powdered sugar and mix until combined. Add the remaining one cup of powdered sugar and a little milk and mix until frosting is smooth and creamy. If frosting is too thick for your liking, add a little bit more milk. Spread between cooled cookies.