Chocolate Coconut Mound Cookies

3 cups flour

¼ cup unsweetened cocoa powder

1 tsp. baking soda

½ tsp. salt

½ cup butter, softened

1 ½ cups sugar

1 tsp. vanilla extract

1 egg, beaten

¾ cup milk

filling:

1 cup coconut shredded

2 cups milk

1 cup sugar

3 Tbsp. cornstarch

Sift together flour, cocoa, baking soda, and salt.  Set aside.  Cream together butter, sugar, vanilla, egg and milk.  Stir in dry ingredients.  Chill dough.  To prepare filling:  combine coconut and milk in a pot over medium heat.  Combine cornstarch and sugar; stir into milk.  Bring to a simmer and cook, stirring constantly until thickened.  Remove from heat and set aside to cool.  Preheat oven to 375 degrees.  Grease cookie sheet.  On a floured surface, roll dough to 1/8 inch thickness.  Cut into 2 ½ inch circles.  Place half of the circles 1 ½ inches apart on the cookie sheet.  Spoon 1 tsp. filling into center of each circle.  Top with another circle of dough and press edges to seal.  Bake 8 to 10 minutes.  Cool cookies on baking sheet 5 minutes then remove to a wire rack to cool completely.  Store in single layers.