Steps
- For the Lavender Syrup, bring water, sugar, and lavender to a boil and let simmer for 10 minutes. Let cool until lukewarm. Strain the syrup and add the Strawberries. Let them sit in the syrup for 1-2 hours. You can also choose to leave them in the syrup overnight.
- Preheat oven to 350°F.
- In a small saucepan melt ¾ cups of salted butter on low heat.
- In a large mixing bowl add all dry ingredients excluding the shredded coconut and pecans
- Let your melted butter cool for 5 minutes. then add all wet ingredients. Mix thoroughly until there are no lumps and the mixture is glossy.
- Add shredded coconut and pecans and mix again.
- Form dough balls and place on a baking sheet covered with parchment paper
- Bake for 15-17 minutes.
- Remove and let cool.
- Create a sandwich using two cookies with whipped cream in between. With a spoon lay out your lavender-infused Strawberries over the top of your cookie sandwich.
