Coconut-Sugar Crinkle Cookie Sandwiches

I’ve been told that coconut sugar is a health trend. All I know is that it’s incredibly delicious. While it doesn’t really taste much like coconut, it has caramel and molasses notes that lend baked goods rich, holiday-worthy flavor. Here, I’ve used it to sweeten lightly spiced cookies that are packed with toasted coconut and brown butter.

The coconut sugar also has a second task. By using it to lightly coat each ball of dough before baking, a second dip into powdered sugar won’t dissolve, creating a supremely crinkly, sugary coating. There’s also a hefty portion of baking powder here, and that’s by design: It will make the cookies puff dramatically in the oven, after which they’ll collapse to reveal all those cracks and fissures.

Finally, I sandwich the cookies with a silky, whipped white chocolate ganache that’s enriched with coconut cream, a dash of booze, and a good amount of salt to counterbalance the white chocolate’s sweetness.