Step 1: Place the unsweetened shredded coconut into a spice or coffee grinder (a blender will work too) and blend until it reaches a powder form. 

Step 2: Whisk together all-purpose flour, coconut powder, and baking powder in a medium bowl.

Step 3: In a separate large bowl, beat softened unsalted butter and sugar together until light and fluffy.

Step 4: Add egg and vanilla extract to the butter and sugar mixture and whisk together until combined. 

Step 5: Add dry ingredients to the bowl of wet ingredients and mix together until it is a consistent dough texture with no clumps.

Step 6: Divide the dough in half, wrap each half tightly in plastic wrap, and refrigerate for 30 minutes or until chilled.

Step 7: While the dough is in the refrigerator, preheat the oven to 320° and line a large baking sheet with parchment paper.

Step 8: Lightly flour the surface of your counter and roll out the first half of the dough until it is 1/5 inch thick.

Step 9: Use a thin glass or round cookie cutter to cut out the dough, then set round cookies aside.

Step 10: Use the other half of the dough and repeat step 9 then use a smaller star cookie cutter to cut windows in the center of the dough.

Step 11: Transfer dough to the parchment-covered baking sheet and bake for 9-12 minutes until lightly golden.

Step 13: Let cookies cool for 15 minutes. 

Step 14: Spread 1/2 tsp of Worthy's Gingersnap Apple spread in the center of each "circle-shaped" cookie

Step 15: Dust the "star-shaped" cookies with powdered sugar, then place them on top of the "round-shaped" cookie

Step 16: Enjoy!