Coconut-Filled Chocolate Delights

3/4 cup roasted and salted almonds

1 1/2 cups coconut

1/2 cup sweetened condensed milk (from 14 oz can)

1 (16 oz) pkg refrigerated sugar cookies (ready to bake, 24 cookies)

1/3 cup baking cocoa

1/3 cup chocolate chips

1. Reserve 20 whole almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerated mixture about 25 minutes for easier handling. Let cookie dough stand at room temperature for about 10 minutes to soften.

2. Meanwhile, heat oven to 350 F. In large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap; set aside.

3. Divide cookie dough into about 40 even portions. Form each portion into cookie shape. Carefully place about 1 Tbsp of coconut mixture on center of half of the rounds and cover with other cookie halves and form cookie around the coconut. (Sounds confusing, but so worth the trouble...lol). Place cookies on ungreased cookie sheets about 3 inches apart. Press each ball with fingers into 2 1/2 inch round. Press 1 whole almond on each cookie.

4. Bake 9 to 12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

5. In small microwavable bowl, microwave chocolate chips uncovered on high10 to 20 seconds, until smooth. place in resealable freezer bag; cut small tip from corner of bag. Drizzle chocolate over cookies. Before storing, let cookies stand at room temperature until chocolate is set. Store in airtight container.

German Chocolate Chiparoos

1/2 cup butter, softened

1 egg

1 pouch (1 lb 1.5 oz) chocolate chip cookie mix

1/3 cup unsweetened baking cocoa

1/4 cup water

1 container coconut pecan frosting

1. Heat oven to 375 F. In medium bowl, stir together butter and egg. Stir in cookie mix, cocoa and water until soft dough forms.

2. Onto ungreased cookie sheet, drop dough by rounded Tablespoonfuls about 2 inches apart.

3. Bake 7 to 9 minutes or until cookies are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

4. Generously frost cookies with coconut pecan frosting.

Deluxe Triple Chocolate Cookies

1 cup butter (2 sticks), softened

3/4 cup packed brown sugar

3/4 cup sugar

2 eggs

1 tsp vanilla

1/2 cup hazelnut spread with cocoa (Nutella)

1/2 cup creamy peanut butter

1 cup milk chocolate flavored hot cocoa mix (dry)

2 cups flour

1 cup quick oats

1 tsp salt

1 tsp baking soda

1 (12 oz) pkg semi sweet chocolate chips (2 cups)

1. Heat oven to 375 F. Lightly grease cookie sheets.

2. In large bowl, beat butter and sugars with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. On low speed, beat in hazelnut spread, peanut butter and dry cocoa mix until well blended.

3. In separate bowl, combine flour, oats, salt and baking soda until well blended. Gradually add to wet mixture. Blend well. Stir in chocolate chips.

4. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake 9 to 12 minutes or until edges are set. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely. Store tightly covered.