They do take quite a while to make, but so worth it! I made them a little different and don't refidgerate for 2 days either. I make a coconut filling, but without nuts and refidgerate. Make the chocolate cookie part and put in the freezer for 1 hour, after that roll flat between two pieces of wax paper and lay flat in the refidgerater for 2 hours or freezer for 1/2 hour more. After chilling time cut the chocolate into circles (I used a glass). Put about a tablespoon of coconut mixture in the center and fold up the cookie around it. Flatten the bottoms and put on a cookie sheet. Continue with the remaining dough and then refidgerate for another 1/2 hour or so. Then bake until set. So yummy! I never have leftovers. They take a while to make and are involved, but are soooo worth it!

Reviewed On: Oct. 20, 2008

These cookies were so soft and moist! They were the perfect cookie for the holidays. Be sure not to over bake them if you want them soft. I rolled the dough balls in white sugar before I baked them which added a little bit more sweetness to them. They are wonderful!

Reviewed On: Dec. 27, 2007

This is now one of my husbands favorite meals. It's easy and quick to make. I my own variation of it with omitting the garlic powder from the butter mixture and adding some lemon juice. I also use regular bread crumbs or crushed stuffing mix (when I use stuffing, I don't add the other spices) instead of corn flakes. Lastly, I dip the chicken in either ranch dressing or eggs (whatever I have around) instead of using buttermilk. It's a great recipe!

Reviewed On: Sep. 9, 2005