INGREDIENTS: 

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies4oz sweet baking chocolate, 

  melted, cooled 10 minutes

2 tablespoons all-purpose flour

1/2 cup flaked coconut

1/2 cup coconut pecan ready-to-spread frosting

2 oz sweet baking chocolate1/2teaspoon vegetable oil

DIRECTIONS: 

1. Heat oven to 350°F.

2. In large bowl, break up cookie dough. Using hands, stir or 

   knead in 4 oz chocolate and the flour until well blended. Divide dough in half; 

   cover and refrigerate one half until ready to use.

3. Shape remaining half into 18 

   balls. Place coconut in shallow dish; dip half of each ball in coconut to coat. On 

   ungreased large cookie sheet, place balls coconut sides up 1 inch apart. Repeat 

   with remaining half of dough.

4. Bake 7 to 9 minutes or until edges are set and centers are almost set. Immediately

   make indentation in center of each cookie with end of wooden spoon. Fill each 

   indentation with 1/2 teaspoon frosting. Cool 2 minutes on cookie sheet; remove 

   from cookie sheet to cooling rack. Cool until set, about 30 minutes.5In small 

   microwavable bowl, microwave 2 oz chocolate and the oil uncovered on High about 

  1 minute 30 seconds or until chocolate can be stirred completely melted; drizzle 

  over cookies.

Store in single layer in covered container.

Hazelnut spread with cocoa (from 13-oz jar) can be substituted for the frosting.

Nutrition Information:

1 Serving (1 Cookie)Calories 110

Calories from Fat 50

Total Fat 5g

Saturated Fat 2g

Trans Fat 1g

Cholesterol 0mg

Sodium 50mg

Total Carbohydrate 14g

Dietary Fiber 0g

Sugars 9g

Protein 0g

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