1 cup flaked coconut
¼ cup soft butter
¼ cup granulated sugar
3 tbsp cocoa
1 egg, beaten
1 tsp vanilla
½ cup butter
2 cups powdered sugar
2 tbsp hot water
½ cup chopped walnuts
⅔ cup chocolate chips
Measure
crumbs, coconut and nuts into bowl.
Blend and reserve. Heat butter
and ¼ cup granulated sugar in small saucepan until butter is melted. Stir in cocoa. Mixture should be smooth and sugar dissolved. Blend in egg and vanilla, mixing well. Combine mixture with crumb mixture. Turn into a lightly oiled (not greased) 8 inch
square cake pan. Press firmly to make a
smooth surface. Place into freezer while
preparing next layer. Blend the ¼ cup
soft butter, the powdered sugar and hot water until mixture is smooth and well
combined. Spread over chocolate layer,
smoothing top. Place chocolate chips in top of double boiler. Place over hot water. Stir until melted. Spread chocolate over the top of the
cookie. Cover and chill about 30 minutes
or until chocolate is set. Cut into 16
bars.
