A scrumptious cream cheese filling helps nail that classic carrot cake flavor.
Chilling the dough before baking is essential, so dont even think about skipping this step.
Line 2 large-rimmed baking sheets with parchment paper.
Photo:Antonis Achilleos
Stir together flour, baking powder, cinnamon, ginger, and salt in a medium bowl.
Beat in eggs and vanilla.
With mixer on low, slowly add flour mixture to butter mixture, beating until just combined.
Fold in oats, carrots, and coconut.
Cover and refrigerate until chilled, about 1 hour.
Divide dough into 36 (1 1/2-inch) smooth balls.
Working in batches, arrange balls 2 inches apart on prepared baking sheets.
Gently flatten cookies with bottom of a measuring cup.
Bake until cookies just begin to brown around edges, about 12 minutes.
Remove from oven and let cool on baking sheets for 5 minutes.
Transfer to a wire rack to cool completely.
Beat in vanilla and salt.
Slowly add sugar, beating on low until smooth, about 2 minutes.
Smear 1 tablespoon frosting on flat side of half of cooled cookies.
Top with remaining cookies to make sandwiches.
2,000 calories a day is used for general nutrition advice.
