2 pounds butter, softened
1 cup water
2 cups flaked coconut
4 cups sifted all-purpose flour
4 teaspoons baking powder
4 teaspoons baking soda
1 teaspoon salt
3 teaspoons condensed cream of coconut
In a mixing bowl cream together the butter, water and the coconut until smooth and creamy. Beat in the flour, baking powder, baking soda and salt. Stir in the dry ingredients just long enough to incorporate without clumps.
Pour batter into prepared cookie cup. Place over unwrapped container in 1 quart on unseated baking sheet.
Bake in preheated oven for 10 minutes, or until toothpick inserted into center comes out clean. Cool on baking sheet for 5 minutes before inserting an 11-inch frosting to the bottom of the cookie. Chill for approximately 1 hour. Cut into squares. Serve warm.
In an 8 ounce medium bowl creamy margarine is melted and diced chocolate with cracked nuts. Fold in the lightly beaten cream cheese and cocoa. Spread over chilled cookie.
Sprinkle the chocolate mixture over the cookie. Top cookie with whipped cream. Brush cookie with chocolate frosting.