Batter

2 cups all purpose flour

3/4 cup cocoa powder

1 cup brown sugar

1 tsp baking soda

1 tsp kosher salt

1egg

1/2 cup buttermilk

1 tbsp vanilla extract

1/2 cup vegetable oil

1/2 cup strong hot coffee

Coconut Cream cheese filling

4 oz cream cheese, at room temp

2 tbsp unsalted butter, at room temp

2 cup confectioner’s sugar

1 cup unsweetened desiccated coconut

1/2 tsp salt

1/4 cup raspberry jam, optional

Heat your oven to 375, line 2 baking sheets with parchment.
In a bowl, whisk together flour, cocoa powder, baking soda, sugar and salt
In the bowl of a stand mixer (or using a hand mixer) beat the eggs with vanilla, oil and buttermilk.
Mix the wet with dry until just combined, then gently fold in the hot coffee.
Using 3/4 oz spring release scoop, scoop batter onto baking sheets, leaving about 2 inches of clearance around each one.
Bake for 7-8 minutes, they should puffed and tender. Let cool on a resting rack
Meanwhile make the filling by placing cream cheese, butter in a stand mixer fitted with a paddle attachment (or you can use a hand mixer) and beating with confectioner’s sugar. Beat until light and fluffy then fold in coconut.
Using the 3/4 oz scoop, scoop filling onto half the cookies then spread. Add a dollop of jam, if using. Close the sandwiches with remaining cookies.