Carrot Cake Cookies

For the carrot cake cookies:
Preheat the oven to 350 F and line a baking sheet with a silicone mat.

Mix together room temperature butter, eggs, and melted coconut oil until well combined. Using a spatula, stir in the carrot cake mix. The dough will be thick and sticky. Stir in the packet of carrots (and raisins, if using) from the box mix as well as the white chocolate chips.

Use a cookie scoop to scoop the dough onto the prepared baking sheet leaving about 2 inches between them. Bake for 8 – 10 minutes. They may seem a little underdone, but that’s OK. Remove them from the oven and let them sit for about 10 minutes. Remove them from the baking sheet and let them cool completely on a wire cooling rack.

For the toasted coconut cream cheese frosting:
In a mixing bowl using an electric mixer, beat cream cheese for one minute. Scrape down the bowl. Beat in butter and mix until fluffy. Scrape down the bowl. With the mixer on, slowly beat in powdered sugar. Scrape down the bowl.

Now, add the heavy cream, vanilla extract and salt. Scrape down bowl and beat in another tablespoon of heavy creamy if it’s too thick. Lastly, beat in toasted coconut. The warmed coconut will slightly thin out the frosting. Cover with a sheet of plastic wrap and place in the fridge to firm up.

For the assembly:
Take one cooled cookie and flip it upside down. Using a large cookie scoop, scoop chilled frosting on the cookie. Take another cookie and place it on top! Repeat assembling the rest. Enjoy immediately or store in an airtight container in the refrigerator.

Notes:
1. I picked out the raisins, but feel free to keep them if you like raisins!
2. For the toasted coconut: Preheat oven to 350 F. Spread coconut flakes evenly onto a rimmed baking sheet. Bake coconut for 5-7 minutes, stirring halfway through. Immediately stir into frosting.