4 ounces skim milk chocolate sandwich cookies
1 cup frozen whipped topping, thawed (if necessary)
1 1/4 cups whole flaked coconut
1 egg, lightly beaten
1 cup milk chocolate syrup
1 cup chopped chocolate pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream the butter until fluffy. Beat in the milk chocolate, 1/4 cup white sugar, egg and coconut until smooth. Beat in the whipped topping and coconut. Beat in the flour mixture alternately with the chocolate syrup and pecans, mixing just until. Drop by rounded spoonfuls onto the cookie sheets.
Bake for 10-12 minute crepes in the preheated oven, or until lightly browned. Remove from oven and cool on racks immediately. Frost with whipped topping and cream when cool to spread.