1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup coconut
1/2 cup pecan halves, toasted, finely chopped
1/3 cup butter or margarine, softened
1 egg
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
2 tablespoons powdered sugar

1. Heat oven to 375°F. Line cookie sheets with parchment paper.
2. In large bowl, stir cookie mix, 1/2 cup of the coconut, the pecans, butter and egg until stiff dough forms.
3. On floured surface, roll half of dough to 1/4-inch thickness. Cut with 2-inch round or fluted cookie cutter. Place 2 inches apart on cookie sheets. Repeat with remaining half of dough.
4. Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheets. Cool completely.
5. To make each sandwich cookie, spread about 2 teaspoons dulce de leche on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together so some of filling seeps out around edges. Roll edges in remaining 1/2 cup coconut. Place cookies on cooling rack.
6. Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container.
High Altitude (3500-6500 ft): No change.