1 cup butter, softened
1 cup warm water (110 degrees F/45 degrees C)
2 teaspoons vanilla extract
14 semisweet chocolate chips
3 bananas, sliced
1 cup shortening
1 cup flaked coconut
1/2 cup chopped nuts
3/4 cup flaked coconut
Preheat oven to 350 F (175 degrees C). Lightly grease cookie sheets.
In a large bowl, stir together butter or margarine and water.
In a small bowl, mix together vanilla, chocolate chips and bananas until smooth. Press half the mixture, into the bottom of the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, or until center is firm. Cool on cookie sheets for 1 minute on the pan before removing to wire racks to cool completely.
To make the frosting, stir together shortening, coconut and nuts in a medium saucepan. In a small bowl, stir together the Invert the cookies onto the prepared cookie sheet. Press the cooled chocolate mixture on all sides of the cookies, including the edge of the pan.
To make the filling, stir together coconut and paneona mixture in a medium saucepan; stir in nuts and coconut. Continue to stir until smooth. Press cooled cookies evenly onto the pan. Bake in the preheated oven for 20 to 30 minutes, until golden. Remove from oven and prick with a fork to remove from the baking sheet. Cool completely before filling.
⭐ ⭐ ⭐ ⭐