64: Estrellas de Chocolate (Chocolate Mint Coconut Cookies)

For the cookies:
1/2 pound butter (2 sticks)
1 1/2 cups sugar
2 eggs
1/4 pound chocolate
3 cups flour
3 Tablespoons dry milk powder
1 teaspoon salt
1/2 teaspoon double acting baking powder

For the mint stuff:
3oz cream cheese
1/2 teaspoon mint extract
1 1/2 cups powdered sugar

For the chocolate edge covering:
1/2 pound chocolate
2 Tablespoons butter
1 Tablespoon boiling (or very hot) water
1 bag shredded dry coconut

1. Preheat oven to 375 degrees.
2. Grease two cookie sheets with butter.
3. Beat the butter, adding in the sugar a bit at a time.
4. Beat in the eggs, one at a time.
5. Melt chocolate in the microwave.
6. Beat in the melted chocolate to the wet mixture.
7. Sift the flour, powdered milk, salt and baking powder.
8. Beat in the dry ingredients until all is well mixed.
9. Drop the cookie mixture, by spoonfuls, onto the greased cookie sheets.
10. Bake in the oven for 12 minutes.
11. Set baked cookies on cooling racks.
12. Using a hand blender, mix the cream cheese, mint extract and powdered sugar. Set aside.
13. Melt the butter and chocolate in the microwave.
14. Add the hot water and mix well. Set aside.
15. Get one chocolate cookie and spread bottom side with the mint frosting.
16. Place another chocolate cookie, bottom side to the frosting, to make a cookie sandwich.
17. Using a knife, spread the outer rim of the cookie with the melted chocolate.
18. Dip the chocolate frosted rim in the shredded coconut to finish.

Makes approximately 25 cookies.