Make the cookies

Cup of Yum
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy.
2. Scrape down the bowl with a rubber spatula then add the eggs, beating well after each addition. Mix in the vanilla.
3. Sift the flour, baking powder, baking soda, and salt together then mix the dry ingredients into the butter and sugar mixture until well combined. Stir in the chocolate chunks. 
4. Cover and place the dough in the refrigerator for at least an hour but ideally overnight.
5. Preheat the oven to 200°C/390°F.
6. Using an ice cream scoop or a tablespoon, scoop out the dough and place on parchment lined baking sheets or cookie sheets. I got 48 cookies out of this batch. You don't want them to be too big as they'll spread and then the final sandwiches will be too big.
7. Space them a few centimeters apart as they will spread while baking.
8. Place in the preheated oven and allow to bake for 10-12 minutes until golden brown but still a little soft in the center.
9. Remove from the oven and allow to cool. 

Marshmallow fluff

1. While the cookies are baking and cooling, make the marshmallow fluff. I used Liv for Cake's recipe and it turned out perfectly gooey and not too sweet.

Assemble the cookie sandwiches

1. Sandwich two cookies with a spoonful of marshmallow fluff.
2. Melt the white chocolate then dip one half of the cookie sandwich in the chocolate and sprinkle with coconut.
3. Place on a parchment-lined tray and sprinkle over crushed candy canes (optional).
4. Allow to cool and set completely then serve.