• 1 Cup all-purpose flour
• 1/2 Teaspoon baking soda
• 1/4 Teaspoon baking powder
• 1/2 Cup butter (1 stick) softened
• 1/3 Cup granulated sugar
• 1 egg
• 1 Tablespoon milk
• 1-1/2 Teaspoon vanilla extract
• 1/2 Cup shredded coconut
• 1/2 Cup chopped walnuts
• CINNAMON BUTTER
• 1/2 Cup butter (1 stick)
• 3 Tablespoons granulated sugar
• 1/2 Teaspoon cinnamon
• 8-10 scoop vanilla ice cream
• Chocolate syrup
• Caramel syrup

• 6 Tablespoons butter
• 1/4 Cup sugar
• 1/2 Cup graham cracker crumbs
• 1/4 Cup semi-sweet chocolate chips

1. Combine the flour, baking soda and baking powder in a medium bowl. Set aside. With an electric mixer cream butter and sugar until lighter in color and fluffy.
2. Add egg, milk, and vanilla and beat until smooth.
3. Slowly mix the dry mixture into the butter/egg mixture. Beat until well-combined. Fold in coconut flakes.
4. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the soft dough from sticking. Sprinkle the chopped walnuts over the dough. Press the nuts into the top of the dough. Bake for 40 to 45 minutes or until the edges are light brown.
5. CINNAMON BUTTER
6. Cream ingredients for cinnamon butter with elecctric mixer.
7. SERVING
8. If you have the small serving skillets, heat over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. It should quickly melt and sizzle. If you are not using the small skillets, use dinner plate. Add 1 tablespoon cinnamon butter and microwave to melt. Slice the cookie into 8-10 even pieces and place one into the hot skillet or plate.
9. Place a scoop of ice cream on top each serving and drizzle chocolate and caramel syrup over the dessert. Sprinkle about 2 teaspoons of chopped walnuts over the top of each dessert.

1. Melt 6 tablespoons of butter in microwave (approximately 30 seconds on high).Mix 1/4 sugar with the graham cracker crumbs and stir in butter. Stir to moisten crumb mixture.
2. Press mixture into the bottom of a 9- by 9-inch baking dish or pan. Sprinkle the cup of chocolate chips evenly over the graham cracker crust.

Yields 8-10 servings.