Preheat the oven to 180℃/350℉. Line a cookie baking sheet with parchment/butter/baking paper. Draw 2-inch circles on them with little distance between each other. Set aside.

Add butter and powdered sugar to a large bowl. Mix with a whisk/hand mixer/stand mixer till creamy and smooth.

Add egg, cream, and vanilla extract. Mix till combined.

Sift in flour, salt, and cornflour/cornstarch. Mix till just no dry ingredients are visible. Add the desiccated coconut and mix with a spatula till properly combined.

Fill this dough in a piping bag fitted with a nozzle (You can use any nozzle. I’ve used an open star nozzle). Pipe the dough onto the drawn circles.

Bake in the preheated oven at 180℃/350℉ for 15-18 minutes or until the cookies turn golden. Let them cool completely on the sheet itself.

Melt white chocolate and whipping cream with the help of a double boiler or microwave. Mix thoroughly to ensure that the chocolate is completely melted. Cover the surface with a cling wrap and place it in the fridge for 30 minutes.

After 30 minutes remove the plastic wrap and beat the ganache on medium speed till the ganache turns white in colour and creamy smooth in texture.

Fill the ganache into a piping bag fitted with any nozzle.

Pipe the ganache onto the lower or downside of the cookies. Place another cookie on top to create a sandwich cookie. Repeat this process with all of the cookies.

You can consume them as it is but for better results place them in an airtight container and chill in the fridge for 30 minutes.