Mint-Kissed Cookies ‘n Cream Stacks

We folded cream of coconut into the fluffy filling to create these fudgy treats finished with a sprinkle of shredded coconut and an Andes candy.

Ingredients

• ⅓  cup + 2 tbs. sugar
• 2 sprigs fresh mint + additional
• 1⅓  cups heavy cream
• ½ tsp. coconut extract
• ⅔  cup cream of coconut, from 16.9-oz. btl.
• 40 thin chocolate cookies
• 2 Tbs. sweetened flaked coconut
• 8 chocolate mint candies, such as Andes
• Fresh mint sprigs (optional)

Instructions

1. In small pot, combine ⅓  cup sugar, ⅓ cup water and mint sprigs. Over medium heat, bring to boil; cook until sugar is dissolved, 1-2 min. Transfer to bowl; let cool. Strain.
2. On medium-high speed, beat cream, 2 Tbs. sugar and coconut extract until stiff. Place cream of coconut in separate bowl; fold in whipped cream. Transfer filling to pastry bag fitted with star tip.
3. Line large, rimmed baking sheet with wax paper. Place cookies on baking sheet; lightly brush with mint syrup. Place 8 cookies on serving plate. Alternately pipe coconut cream and layer with remaining cookies to create stacks, using 5 cookies for each and ending with coconut cream; sprinkle with coconut. Insert candies into whipped cream. If desired, garnish with fresh mint.