Glazed Chocolate Pockets

1/4 cup powdered sugar
1 (3 ounce) package cream cheese (softened)
1/2 teaspoon vanilla extract
1/3 cup flaked coconut
3/4 cup butter or margarine (softened)
2/3 cup granulated sugar
1 egg
2 cups all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
Two-Way Glaze (recipe below)

Two-Glaze Ingredients:

1 cup powdered sugar
4-6 teaspoons milk
1 tablespoon baking cocoa
1-2 teaspoon milk

Heat oven to 375ยบ. Mix powdered sugar and cream cheese with spoon until thoroughly blended. Stir in vanilla and coconut; reserve. Beat butter, granulated sugar and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Roll dough into rectangle, 16 H 12 inches, on lightly floured cloth-covered surface. Cut into 4-inch squares. Cut squares diagonally in half to form triangles. Place 1 level teaspoon coconut mixture in center of each triangle; flatten slightly. Fold points of triangle to corner, and press edges to seal. Place on ungreased cookie sheet. Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle with Two-Way Glaze.

Two-way Glaze Directions:

Mix powdered sugar and 4-6 teaspoons milk in 2 cup liquid measuring cup until thin enough to drizzle. Drizzle about half of the glaze over cookies by pouring from measuring cup. (About 3 tablespoons will remain.) Stir cocoa and 1-2 teaspoons milk into remaining glaze in cup. Drizzle chocolate glaze over vanilla glaze on cookies.

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