Fudge-aroons

Total Time: 9 mins Cook Time: 9 mins

Ingredients

• 1 cup chocolate chips (6 oz package)
• 1 cup butter
• 1/2 cup brown sugar
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs, beaten
• 3 1/2 cups flour (not sifted, packed down)
• 2 cups shredded coconut
• 1 cup sugar
• 1 cup flour (not sifted, packed down)
• 1/4 cup cold butter
• 2 eggs, beaten

Recipe

• 1 do not preheat oven, this dough has to chill before baking.
• 2 put the cup of chocolate chips and the cup of butter in a 4-cup bowl and microwave on high for 2 minutes. stir until smooth, let mixture cool.
• 3 combine sugars and add vanilla, salt, and baking soda. mix in 2 beaten eggs.
• 4 check chocolate and butter mixture. if it's cool enough to touch, add it to the sugar mixture and stir thoroughly.
• 5 add flour in 1/2 cup increments, stirring after each addition.
• 6 cover the bowl and refrigerate it. it must chill for at least an hour. (overnight is fine too).
• 7 coconut filling must also chill, mix it up now.
• 8 in a food processor with the steel blade, combine coconut, sugar and flour. pulse several times so the coconut flakes are no longer than 1/4 inch.
• 9 cut butter into 4 pieces and add to the bowl. pulse again until mixture looks like coarse meal.
• 10 add beaten eggs and pulse until incorporated.
• 11 (if you don't have a food processor it's just a little messier with the coconut flakes longer. just add all the ingredients but the butter in a bowl and stir. then melt the butter and mix in.).
• 12 cover and chill coconut for at least 1 hour. (overnight is fine too).
• 13 when you're ready to bake, preheat the oven to 350, rack in the middle position.
• 14 form balls of chocolate dough, 1" in diameter with your hands. place them on a greased cookie sheet, 12 to a sheet. press down with the heel of your hand.
• 15 form balls of coconut just smaller than the chocolate balls. place on top of each flattened chocolate ball, then flatten the coconut.
• 16 make 12 more chocolate balls, same size as the first ones, and put them on top of the coconut. press down lightly to make little sandwiches.
• 17 bake at 350 for 9-11 minutes. let the cookies cool on the sheet for at least 2 minutes.
• 18 when they're cool enough to remove, use a spatula to move them to a wire rack to finish cooling.
• 19 if you have coconut mixture left over, form balls, 12 to a sheet and put a milk chocolate chip on each ball, pressing down slightly. bake at 350 for 10 minutes.