Let's whip it up
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You'll enjoy layers of cookie goodness in this sweet coconut meringue over your favorite chocolate sandwich cookie. It's a delicious combination!
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Heat oven to 325°F.
Cover rimmed baking sheet with parchment or foil. Separate cookie halves, leaving cream filling on 1 half of each cookie. Place plain cookie halves, top sides up, in single layer on baking sheet. Reserve cream-covered cookie halves for later use.
Combine coconut and milk in large bowl.
Beat egg whites in separate large bowl with mixer until stiff peaks form. Add to coconut mixture; stir gently until well blended. Scoop onto plain cookie halves, topping each cookie with about 2 Tbsp. coconut mixture.
Bake 20 min. or until coconut mixture is golden brown. Cool completely on wire rack.
Place 1 coconut-topped cookie, coconut side up, over each cream filling-topped cookie.
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