Ingredients
- 350 de line baking sheet with foil
- 8 pecan (ground)
- 5 cookies per sheet
- 12 ounce coarsely semisweet (chopped)
- 5/8 cup sugar
- 1 cup butter (unsalted)
- 2 ounce coarsely unsweetened -chocolate (chopped)
- 5/8 cup flaked coconut
- 2 tablespoon milk
- 2 tablespoon all purpose flour
- 2 teaspoon vanilla
Melt chocolates in double boiler over gently simmering water; stir until smooth. Take 2 cookies of similar size. Spread bottom of 1 cookie with 1 teaspoon melted chocolate. Top chocolate with second cookie, pressing gently to form "sandwich." Repeat with remaining cookies. Let cool. (Can be prepared 1 month ahead and frozen. Store between layers of waxed paper. Bring to room temperature before serving.)
