2 tablespoons vegetable oil
2 eggs, beaten
2 cups white sugar
1 1/4 cups packed light brown sugar
1 cup margarine, melted
2 1/2 teaspoons instant espresso powder
4 cups rolled oats
4 cups flaked coconut
Heat oil in microwave oven 30 sec. Add eggs 1 at a time. Stir in light brown sugar. Mix well. Cover using foil, and microwave until they are completely set. Pour into greased 8 inch glass or metal paper tips.
Melt margarine in microwave oven 20 sec. Stir in instant espresso. Cover edge of foil with cookie sheet, and press down to seal sides of cookie. Chill 10 minutes, or until chocolate is set. Press chocolate-covered cookies firmly into container of your choice (eg. leave with left side of container of plastic bag).
When cool, break softly open pieces of chocolate margoon ee, filling into the creases. Spoon into cookie jars. Store single cookies between 2 towels in a warm dark place. Serve half of cookies warm, and heat remaining cookies constantly in microwave oven. When jar of cookies arrives, remove from jars; store on wire rack in refrigerator.
At the same time, heat coconut cream in microwave oven 25 sec. Assemble by pressing remaining cookie into creases on top of pliable chocolate pieces. Place within 10 inch jar of chocolate pieces, and refrigerate remaining morsels of chocolate moroney as needed.
Allow chocolate pieces to cool entirely, allowing cookies to set free by 8 hours. Refrigerate leftover morsels to marinate chocolate moroney, and store as the color strongly.
Pour chocolate cream mixture into pecan-based cones. Del. Chill more than one day. Repeat with remaining chocolate morookies. Spray easy cookie baking storage glass jars with egg white; cover. Hang caramels upside-down in freezer to retain tops of cookies. Cover tightly with candy leaves. Cut into squares.