Coconut Carrot Cake Sandwich Cookies

Coconut Carrot Cake Sandwich Cookies

1 box of Carrot Cake Mix -  I prefer Betty Crocker
12 oz. Philadelphia Cream Cheese (divided)
1/4 c. margarine (plus  2 T.)
1 egg
1/2 t. coconut extract (divided)
1/2 c. oatmeal
1 c. powdered sugar
1/2 cup(s) of white chocolate
Preheat oven to 350 degrees.  Cream together the 1/4 c. margarine with 8 oz. of Philadelphia Cream Cheese.  With a mixer, blend in the egg and 1/4 tsp. of coconut extract until smooth.  Add cake mix slowly, blending well (it will be a very heavy batter).  Fold in oatmeal until well mixed.  Using a small cookie scoop, place scoops of batter on an ungreased cookie sheet about 2 inches apart.  Bake for 8 to 10 minutes. Half-way through, pull cookies out and gently flatten the tops with a spatula and then return to oven.  Cool cookies completely on cooling rack.

To make frosting, cream remaining 4oz. of Philadelphia Cream Cheese with remaining 2T. of margarine and 1/4 t.. of coconut extract. Add powdered sugar.
To put cookie together, turn one cookie bottom up, spoon or pipe a little frosting on it and press another cookie on top.
Melt white chocolate and drizzle over the top. Refrigerate until frosting and chocolate harden and ENJOY!!!!!!!