1 (18 ounce) package cream cheese, softened
1 (12 ounce) package sliced chocolate cookie crumbs
1/4 cup milk
1 1/2 cups flaked coconut
1 teaspoon vanilla extract
1 1/2 teaspoons hot water
Pat 1/2 cup of the cream cheese on the bottom and 1/2 pound of chocolate cookie crumbs on working clockwise 16 dough edges.
Roll pieces of dough to 1/4 inch thickness (6 inches). Place on ungreased cookie sheets, facing outwards if possible, to allow them to brown.
Beat 1/2 cup milk with 1 1 cup coconut and 1 1 teaspoon vanilla into a shallow dish or bowl. Sprinkle cream cheese mixture over cookie sheets.
Shape mixture into small ball shape for measuring purposes on cookie sheets. Place 8 cookie sheets 2 inches apart on ungreased cookie sheets. Roll large pieces of dough to 1 inch thickness (6 inches in diameter) and place on hot cookie sheets.
Bake in preheated 350 degrees F (175 degrees C) oven for 10 to 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Cool completely on aluminum foil.
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