Coconut S’mores Pudding Sandwiches

Preheat oven to 375 F.

In a large bowl cream the butter and sugars until light and fluffy. Add the eggs and coconut extract and beat again. Set aside.

In a medium-sized bowl mix together the flour, baking soda, salt, and dry pudding mix. Slowly add this into the butter mixture. Stir in the coconut and mini chocolate chips by hand.

Use a teaspoon to scoop out the batter onto Silpat- or parchment paper-lined baking sheets. Bake at 375 F for 8-10 minutes. The smaller time will make cookies that are slightly underdone. The higher time will be more done. When done to your liking remove the pan from the oven and cool cookies completely on a cooling rack.

Cut the marshmallows in half. Place a couple cookies at a time on a glass plate and top with half a marshmallow, cut side down. Heat them in the microwave for 10 seconds at a time, or until marshmallow is soft and puffed up. Top with another cookie and press down. Repeat with the rest of the cookies and marshmallows. Let the sandwiches cool again.

In a microwave safe bowl, combine the regular chocolate chips and the shortening. Heat in the microwave for 30 seconds and stir. Repeat for additional 30 second increments until melted and creamy.

Dip the sandwiches halfway down into the chocolate and then place on a sheet of wax paper. Sprinkle with any color sprinkles while the chocolate is wet. Let the chocolate set before eating.

Makes about 24 sandwiches.