2 cups preformed small cookies
2 cups preformed large cookies
3 cups flaked coconut
3 cups high speed flaky biscuit or pastry, crushed
1/2 cup milk
1 teaspoon vanilla extract
1 cup heart-shaped oats
1 tablespoon vegetable oil
Preheat the oven to 425 degrees F (220 degrees C). Grease cookie sheets.
Place the cookies horizontally on the prepared cookie sheet; press evenly to prevent spreading. Sprinkle the coconut over the remaining baking cream and rind. Roll the cookies in crushed coconut, using your fingers to make a small indentation around the edges. Press the coconut firmly to seal all but 6 cookies.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet.
Remove the cookies to a wire rack to cool completely. Cut into thin strips or stick size dough. In a bowl, cream together margarine, milk, flour and salt until smooth; set aside. Cream together the chopped dried mixed nuts and cream cheese. Mix half of the chocolate into the cream cheese mixture. Beat in the milk. Spread the almond halves (or any leftover coconut mixture) over the warm cookie dough from the bottom.
Bake for 10 to 15 minutes in the preheated oven. Allow warm cookies to cool before cutting into 1 inch squares. After cooling on baking sheet, remove from the refrigerator.