Chocolate Thumbprint Cookies

Ingredients

• 1  eggs 
• 0.5 cup baker's angel flake coconut divided
• 1.3 cups flour 
• 0.5 cup butter softened
• 1 Tbsp butter 
• 0.3 tsp salt 
• 4 oz baker's semi-sweet chocolate 
• 0.5 cup sugar 
• 0.5 tsp vanilla 
• 0.8 cup planters walnuts toasted finely chopped

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• hand mixer

Directions

1. Beat 1/2 cup margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and vanilla.
2. Add flour, 1/3 cup of the coconut and the salt; mix well. Cover and refrigerate 1 hour.
3. Preheat oven to 350F. Shape dough into 36 balls, each about 1 inch in diameter.
4. Roll in walnuts, then press walnuts gently into dough to secure.
5. Place, 1 inch apart, on ungreased baking sheets. Press down centers with thumb.
6. Bake 9 to 12 minutes or until lightly browned.
7. Remove cookies from baking sheets; cool completely on wire racks.
8. Place chocolate and 1 Tbsp. margarine in small saucepan; cook on medium-low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Spoon 1/2 tsp. of the melted chocolate mixture into center of each cookie.
9. Sprinkle evenly with remaining coconut. Store in airtight container at room temperature.