1 cup low-fat milk chocolate milk, divided
2 eggs, separated and cooked separately
1/3 cup cooked coconut
1/2 cup butter2 1/4 cups all-purpose flour
1/3 cup packed granulated sugar
1/4 cup buttermilk
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup powdered milk
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets or long foil ramekins with foil if needed.
In medium bowl, cream cacao, butter and 1/2 cup flour. Stir in water, 1/2 cup at a time, until smooth. Stir in 1 teaspoon of cocoa mixture at a time. Eventually the mixture will be thick enough to coat the back of a wooden spoon and is ready to knead. Cover a prepared cookie sheet or paper towels with half of the mixture. Set aside.
Sift together powdered milk, 1 cup at a time, and add to creamed mixture along with your flour, coconut, remaining 1/4 cup cocoa, baking soda and cinnamon. Knead slowly, removing as many sheets as possible. Measure about 8 tablespoons onto the prepared cookie sheet or pan. Skim excess fat.
Bake in the preheated oven 30 to 35 minutes, until firm. Remove from cookie sheets to cool on wire racks. When cool, self-mix with 1/2 cup milk to make milk chocolate glaze. Remove sheets from baking sheets and drizzle icing over cookies. Return warm cookies to baking sheets, grease cloth or foil; let stand 10 minutes before removing from baking sheets.