Here's the recipe:
The recipe says it makes 3 dozen sandwich cookies, but I was only able to get 2 dozen out of the batch I made. I must have made the cookies a little larger than they're supposed to be:
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup solid vegetable shortening
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup cornflakes, crushed
1 cup old-fashioned rolled oats
1/2 cup shredded coconut
1 package (6 ounces) semisweet chocolate chips
1/2 cup confectioners' sugar
1 tablespoon water
3 ounces cream cheese, at room temperature
1. Preheat oven to 350°F.
2. Sift together the flour, baking soda and salt.
3. In a medium bowl, with an electric mixer, cream together the shortening, brown sugar and granulated sugar until light and creamy. Add the egg and vanilla and beat well. Add the flour mixture.
4. Blend in cornflakes, oats and coconut.
5. Divide the dough into two pieces, one twice as large as the other. Shape the larger piece into balls about 3/4 inch in diameter. Shape the smaller piece into the same number of balls (they will be smaller). Place the balls on a lined baking sheet and flatten them to a 1/2 inch thickness.
6. Bake for 9 to 12 minutes, until golden. Let sit on the baking sheet for 5 minutes. Transfer to a rack to cool.
7. Meanwhile, make the frosting: In a double boiler (I didn't have one of these so I boiled water in a small pot and placed a small frying pan on top of the boiling water), melt together chocolate chips, confectioners' sugar and water (I had to use more water, 3 tablespoons, maybe because I didn't use a double boiler). Off the heat, beat in the cream cheese.
8. Frost the larger cookies and top with the smaller ones.
Enjoy!
