These fun treats put a sweet fluffy filling between two chewy oatmeal cookies.Perfect for snacking and to carry in lunch boxes.

Time: 40 minutes


  • 2 sticks unsalted butter⠀
  • 2 cups powdered sugar⠀
  • 2 eggs⠀
  • 2 tsp vanilla extract⠀
  • 2 cups old-fashioned oats⠀
  • 2 cups all-purpose flour⠀
  • 1 tsp baking powder⠀
  • 1 tsp baking soda⠀
  • 1 tsp salt⠀
  • ½ cup sweetened, flaked coconut⠀
  • ¾ cups macadamia nuts, toasted and roughly chopped⠀
  • 2 cups marshmallow fluff⠀


  • Place racks in the center and upper third of the oven and preheat oven to 350ºF. Line two sheets with
  • parchment paper and set aside.⠀
  • Beat the sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy, about
  • 3 to 4 minutes. Add eggs and beat on medium speed for about 1 minute. Add the vanilla extract and beat until
  • blended.⠀
  • In a medium bowl, whisk together the oats, flour, baking powder, baking soda and salt. Add the dry ingredients
  • to the butter and egg mixture slowly, beating on low speed until just incorporated. Lastly, stir in the coconut
  • and macadamia nuts.⠀
  • Measure 2 ½ cups batter in the center of each prepared baking sheet and press down slightly to form two
  • round, giant cookies, making sure they are fairly similar in size. (Dampen hands slightly to avoid dough
  • sticking to them.)⠀
  • Bake for 20 minutes, or until they’re lightly golden brown. Allow to cool completely before filling.⠀
  • Once completely cooled, place one cookie on a serving dish and spread marshmallow fluff evenly over the
  • bottom side. Carefully top with the other cookie to form a giant cookie sandwich. Serve like a cake and slice
  • into wedges.⠀