For the cookies:
Preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
In a large mixing bowl, cream together butter, slightly melted Biscoff spread, and both sugars until smooth and fluffy.
Mix in egg and vanilla.
Add flour, oats, baking soda, cinnamon, nutmeg, and salt, and stir in until just incorporated. Gently fold in chocolate chips.
Drop by rounded spoonfuls (approximately 1 1/2 inches in diameter) on cookie sheet, spaced 2 inches apart. Bake in preheated oven for 12-14 minutes, until the edges have set and the center is still fairly soft. Remove sheet from oven and allow cookies to continue “baking” on stovetop for another five minutes before removing them to a cooling rack.
To assemble: Spread coconut filling (instructions below) on one cookie and smush another cookie on top. Presto! Instant cookie pie.
For the coconut filling:
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