Directions

1. HEAT oven to 350°F. Beat sugar, brown sugar, butter and 3/4 cup peanut butter in large mixing bowl with electric mixer on medium speed until creamy. Beat in eggs, milk and vanilla. Mix well. Combine flour, baking powder and baking soda; stir in rolled oats and coconut. Add to peanut butter mixture, beating on low speed until well blended. Cover and chill 30 minutes.
2. DROP by rounded tablespoonful, 2 inches apart, onto ungreased baking sheets. Bake 10 to 12 minutes or until light brown around edges. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely.
3. BEAT frosting and remaining 3/4 cup peanut butter in medium bowl with electric mixer on medium speed until blended. Roll rounded tablespoonfuls of frosting mixture into a ball, then flatten slightly into a disk. Place disk on the flat side of one cookie, top with the flat side of another cookie and press lightly to make sandwich cookie. Repeat with rest of cookies.