Coconut Chocolate Crunchies

Ingredients

Cookies

• 125g butter
• 3/4 cup firmly packed brown sugar
• 1 Tbs golden syrup or treacle
• 2 eggs
• 2 cups self-raising flour
• 1 cup dessicated coconut
• 1/2 cup quick-cooking oats

Chocolate Frosting

• 1 1/2 cups confectioners sugar
• 3 Tbs unsweetened coco powder
• 3 Tbs butter
• 2-3 Tbs milk
• 1/2 tsp vanilla extract

Directions

Cookies

1. Preheat oven to 180C./350F.
2. Line trays with baking paper.
3. Beat butter, sugar and syrup until smooth. Beat in eggs, one at a time.
4. Stir in sifted flour, coconut and oats.
5. Roll rounded teaspoons of mixture into balls; place about 5cm apart on trays. Flatten with a fork.
6. Bake about 12 minutes.
7. When cool, sandwich biscuits together with chocolate icing.

Chocolate Frosting

1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk.
3. Blend in vanilla. Beat until light and fluffy.
4. If necessary, adjust consistency with more milk or sugar.