Mix flour, 1 cup butter, and whipping cream together in a medium bowl with a spoon or electric mixer until just combined. Place dough on large piece of plastic wrap, flatten dough, and wrap with additional plastic wrap until well covered. Refrigerate about 1 hour or until chilled and firm.
Preheat oven to 375 degrees F. Roll half of dough (refrigerate other half) on a lightly floured surface until about 1/8 to 1/4-inch thick. Cut dough with a 1 1/2-inch round cookie cutter. Place cookies on baking sheets lined with parchment paper or silicone mats. Lightly sprinkle a little granulated sugar on top of each cookie then prick each cookie about 4 times with a fork.
Bake cookies about 7-9 minutes or until set and slightly puffy and before browned. Cool cookies completely on wire racks. Repeat process with remaining leftover dough.
Meanwhile, prepare frosting by mixing together remaining 1 cup butter, powdered sugar, and extract with spoon or electric mixer until well combined. Mix in coconut. Dye frosting as desired.
Very gently frost bottoms of half of cookies, then top with another cookie (fork pricks and sugar should be on outside of cookie sandwiches).
SNAPPY TIPS: Be sure your butter is completely softened to room temperature before making both the cookies and frosting. Also, the cookies are very fragile so be careful when frosting to prevent breaking.SNAPPY SUBSTITUTIONS: Instead of vanilla or coconut extract, use your favorite flavoring.