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Ingredients

1 ¾ cups all-purpose flour ¼ teaspoon salt 1 ½ teaspoons baking powder ⅓ cup unsweetened cocoa powder ⅓ cup shortening ⅓ cup butter ¾ cup white sugar 1 egg 1 tablespoon milk 2 teaspoons vanilla extract 3 ounces cream cheese ⅓ cup white sugar 1 cup flaked coconut ¼ cup finely chopped walnuts

Nutrition Info

236.1 calories carbohydrate: 28 g cholesterol: 27.7 mg fat: 13.1 g fiber: 1.5 g protein: 3 g saturatedFat: 6.3 g servingSize: - sodium: 143.7 mg sugar: 15.5 g transFat: : - unsaturatedFat: : -

In a large mixing bowl beat shortening and butter until softened. Add the 3/4 cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the vanilla and mix well.
In a separate bowl combine flour, cocoa, baking powder and salt. Add to the butter mixture and beat until well mixed.
Divide dough in half and chill 2-3 hours or until easy to handle.
Preheat oven to 350 degrees F. Grease cookie sheets.
Mix softened cream cheese, 1/3 cup sugar and 1 tsp vanilla until smooth. Stir in the coconut.
Roll each half of the dough into a 10-inch square. Cut each square into sixteen 2 1/2-inch squares. Place 1/2 inch apart on an ungreased cookie sheet. Cut 1-inch slits from each corner to center of square. Drop a level tsp of the coconut mixture onto each center.
Sprinkle chopped nuts in the center and firmly press to seal. Bake for 8-10 minutes or until edges are firm and cookies are slightly puffed. Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.

32 cookies

These cookies taste as good as they look.