Coconut Oatmeal Cream Pies

Preheat oven to 350°. Spread Hy-Vee sweetened flake coconut in a rimmed baking pan. Bake 5 to 7 minutes or until lightly toasted, stirring halfway through. Transfer toasted coconut to a shallow bowl; set aside.

Beat unsalted butter in a large mixing bowl with an electric mixer on medium until creamy. Add powdered sugar, marshmallow creme, coconut extract, and vanilla extract.

Beat 1 minute or until light and fluffy. Stir in untoasted sweetened flake coconut.

Drop a heaping tablespoonful of marshmallow mixture onto 1 Hy-Vee Bakery oatmeal cookie. Top with an additional oatmeal cookie, flat side down, to form a sandwich; gently press cookies together to spread filling to edges.

Roll exposed edge of marshmallow mixture in the toasted coconut. Repeat making 5 more cookie sandwiches using remaining marshmallow mixture, 10 oatmeal cookies, and remaining toasted coconut. Serve at room temperature. Store covered in refrigerator up to 2 days.