3/4 cup shredded sweetened coconut flakes
1 cup unsalted butter, softened
1 3/4 cups packed dark brown sugar
2 tbsp honey
2 large eggs, at room temperature
1 tbsp vanilla extract
1 1/2 cups all purpose flour
1 tsp fine sea salt
1 tsp baking powder
4 tsp ground cinnamon
3 cups rolled oats
1/2 dates, pitted and chopped
6 oz cream cheese, softened
6 tbsp marscapone
3 tbsp confectioners sugar
1 1/2 tsp vanilla extract
Preheat oven to 350F. Spread coconut flakes on a rimmed baking sheet and toast in the oven, striring until lightly colored and fragrant, 7-10 minutes. Cool and up temperature to 375F.
In a mixer, cream the butter until fluffy, then add the sugar and honey, then beat until very fluffy, about 5 minutes. Beat in eggs, one at a time, then the vanilla.
Whisk together in a seperate bowl, the flour, salt, baking powder and 1 tsp of cinnamon. Set the mixer on low, then beat the flour into the butter mix until combined. Add in the oats, dates and coconut last.
Line 3 baking sheets with parchment paper, then in a small bowl, stir together granulated sugar and 3 tsp cinnamon. Roll heaping tbsp of dough into balls then dust in cinnamon sugar. Leave 1 1/2 inches of space between. Bake until golden, then let cool for 2 minutes on the pan and transfer to a wire rack.
Using an electric mixer with a paddle attachement, beat cream cheese until smooth, then add in marscapone, confectioners sugar, and vanilla. Scrape sides of bowl. Add 1 tbsp of filling between each 2 cookies and repeat with remaining cookies.