Recipe for cookies:
-1 chocolate cake mix
-1/2 cup of water
-1/2 cup of vegetable oil
-1/2 teaspoon of vanilla extract
Recipe for frosting:
-3/4 cup of butter (softened)
-6 cups of powdered sugar
-1 tsp. vanilla
-1/2 teaspoon of pure almond extract
-1 teaspoon of of coconut extract
Preheat oven to 400 degrees. In a mixer, combine cake mix, eggs, water, oil and extract. Whip together for 2 minutes. On parchment paper scoop out batter with an ice cream scoop (about 1 2/3 inches in diameter.) Use the back of a spoon to round out the scoops. Bake for 7 to 8 minutes. Cool before putting icing on them.
For the icing, whip together butter, sugar and extracts (start with 2 cups of powdered sugar, then add more if necessary for thickness). Whip for 4 to 5 minutes until light and fluffy. Scoop into a pastry bag with a wilton 1a tip.
To fill, pipe icing onto the bottom cookie (wrong side up), then top with another cookie. Add sprinkles if desired around the cookie.