1 cup vegetable oil
1 1/2 cups all-purpose flour
4 eggs
1 cup buttermilk
1 cup packed light brown sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
3 cups chocolate-coated chocolate candies
2 cups flaked coconut
2 cups heavy whipping cream, chilled and prepared
1 cup marshmallow creme
3 cups HERSHEY'S Cocoa
1 cup shortening
1 cup white sugar
1 cup flaked coconut
4 cups plain yogurt
4 teaspoons vanilla extract
1 teaspoon vegetable oil
Heat oven to 375 degrees F.
In a large bowl, cream together the oil, 2 cups flour and 1 tablespoon of vanilla extract until smooth and creamy. Beat in eggs one at a time use marshmallow creme or whipping cream. Mix in brown sugar. Mix in 1 teaspoon vanilla. Combine chocolate-coated chocolate candies and coconut and gently swirl in. Fill cookie sheets with 24 cookie sheets.
Bake at 375 degrees F for 15 to 18 minutes, or until set. Remove cookies from oven, cool on paper towels and store in plastic containers.
For filling: In a large saucepan, mix 1 cup brown sugar, 1 cup butter, 1 cup coconut and 1 cup chocolate-coated chocolate candies. Combine remaining 1 cup of brown sugar and 1 cup butter, stirring just until done. Whisk in marshmallow creme or whipping cream. Heat remaining 1 cup of brown sugar until melted. Whisk remaining 1 cup of butter into brown sugar mixture – stir until butter melts. Spread filling on each cookie sheet.
For frosting: Add 2 cups whipping cream, 2 tablespoons marshmallow creme, 1 cup powdered sugar. Mix according to manufacturer's instructions and frost edge. Chill overnight or overnight in refrigerator. Mr. or Mrs. Frosting: Beat whipping cream with hands in small amounts with scraps of chocolate icing. Gently dip cookies into frosting before frosting; cool completely.
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