1 pound butter, softened
3/4 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) package sweetened graham cracker crumbs (optional)
1 tablespoon lemon juice
1 (8 ounce) container frozen whipped topping, thawed
1/3 cup dry creamed coconut
1/2 cup toasted dried pecans (optional)
Preheat oven to 375 degrees F (190 degrees C).
In a bowl, cream together the butter, brown sugar and white sugar. Beat in the coconut and vanilla until smooth. Stir in the whipped topping, creamed coconut, pecans and graham cracker crumbs.
Pour mixture into cookie sheets and bake for 19 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely. Evenly spread remaining coconut and pecans on the outside of cookie cutters. Layer the cookie cutters on top of the pan. By popular request, dip the cutters into lemon juice and top the cookie layers with whipped topping and 2 more coconut and pecan layers. Time will tell if the coconut and pecan flavors work...probably not, but that would be amazing.