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|Yield:||2 dozen filled cookies|
1) Preheat the oven to 350°F. Grease two baking sheets, or line them with parchment paper.
2) To make the cookies: Stir together the cookie mix, pineapple topping, and dried pineapple. The mixture will be chunky.
3) Add the boiling water and stir until you have a cohesive and slightly sticky mass.
4) Scoop tablespoon-sized portions of cookie dough and roll each into a rough ball, about the size of a large walnut. A tablespoon cookie scoop works beautifully here. Roll the balls in toasted coconut and place on the baking sheet, about 1" apart. Use your thumb to make a depression in the center of each ball.
5) Bake the cookies for 12 to 15 minutes, or until golden brown.
6) Remove the cookies from the oven and set them aside to cool completely while you prepare the filling.
7) To make the filling: Beat the shortening, coconut milk powder, sugar, flavor, and salt with a hand or stand mixer until soft and creamy. Milk may be added by the teaspoonful to smooth out the filling as needed.
8) To fill the cookies, place the filling in a piping bag with a large open tip, or in a zip-lock bag with a corner snipped off. Pipe 1/2 tablespoon of filling into the depression of each cookie. Serve at room temperature.
Yield: about 2 dozen filled cookies.