Blend nuts in blender until finely ground; set aside. Beat butter and sugar in large bowl with mixer until light and fluffy. Add nuts, eggs and lemon zest; mix well. Gradually add flour, kneading in with hands until well blended. Refrigerate 1 hour.
Heat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness. Cut into 72 rounds with 2-inch cookie cutter, rerolling scraps as necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 15 min. or until lightly browned. Cool 3 min. on baking sheets. Remove to wire racks; cool completely.
Cook caramels and milk in saucepan on medium heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Spread onto half the cookies, using about 1 tsp. for each. Top each with second cookie to make sandwich. Roll sides in coconut. Let stand until caramel filling is firm.
Balance out your food choices throughout the day so you can enjoy one of these delicious sandwich cookies.
Substitute orange zest for the lemon zest.
These impressive cookie sandwiches can be prepared ahead of time. Store in airtight container in freezer up to 1 month. Thaw at room temperature before serving.
If you don't have a 2-inch round cookie cutter, you can instead use the top of a clean drinking glass to cut the rolled-out cookie dough into rounds as directed.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
36 servings, 1 cookie sandwich each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.