Could it be the Bittersweet Sugar Cookie Macaroons??
1 (18 oz) pkg. refrigerated ready-to-bake sugar cookie bar dough (tested with Nestle)
3 c. sweetened flaked coconut
1 (4 oz.) bittersweet chocolate baking bar, chopped (tested with Ghiradelli)
2 T. whipping cream
Cut each cookie dough portion into 4 equal pieces. Roll dough pieces in coconut, shape into balls. Place balls 2" apart on lightly greased baking sheets.
Bake at 350 degrees for 12 to 13 minutes or unti ledges are golden. Cool on baking sheets 5 minutes, transfer to wire racks to cool completely.
Combine chocolate and whipping cream in a small glass bowl. Microwave on HIGH 30 seconds, stir. Spoon melted chocolate into a small zip-top plastic bag. Snip a small hole in 1 corner of bag. Pipe 1/2 to 1 tsp. chocolate mixture onto center of 40 cookie bottoms. Top with remaining half of cookies, pressing gently to adhere. Let sandwich cookies stand on wire racks ro chocolate to harden. Yield: 40 sandwich cookies
