Coconut Filled Chocolate Cookies

3 cups or more flour
2 tablespoons cocoa
1/2 teaspoon salt
1 teaspoon vanilla
1 egg
1 cup sugar
1/2 cup butter
2 teaspoons cream of tartar
1/2 cup milk
1 teaspoon baking soda

Preheat oven to 375 Degrees F.

Filling:

1/2 cup shredded coconut
1 cup milk
1/2 cup sugar
1-1/2 tablespoons corn starch

Heat Filling, add corn starch (mixed with a little water) mix well and stir until thick and not lumpy. Sift flour, salt, cocoa, baking soda, and cream of tartar together. Cream the butter, and edd, sugar, milk and vanilla. Add dry ingredients by sifting together. Flour to roll and roll with a rolling pin to about 1/4 inch thick. Cut into circles with a 2-3/8 inch diameter cutter. Put 1 circle onto a greased cookie shee, and add a scant teaspon of filling to the center of it. Cover with another circle and seal by pinching it around the edges. Repeat for all cookies. Bake at 375 Degrees F. for 10 to 12 minutes. Remove to a cooling rack.

You can save the time and effort of pinching down the edges of the cookies by visiting your local plumbing supplier, and getting a fitting with the same outside diameter as your cookie cutter. The best is a Schedual 80 coupling. Sand one end smooth, and thoroughly wash it. You now have a cookie edge presser! You can make a cookie edge presser from other materials if you desire. Use your imagination.