1 c. butter (2 sticks)
6 tbsp. granulated sugar
2 c. flour
1/2 c. toasted wheat germ
1 tsp. vanilla extract
1 c. (1 can) shredded coconut (tightly packed)

Cream butter and sugar until fluffy. Work in the remaining ingredients. Divide dough in half and put each on sheet of wax paper, 20 inches long. Flour hands and paper and shape mound into 14 inch long and 1 inch diameter roll. Wrap paper around roll and place in freezer for a couple of hours. The harder, the butter because it won't crumble when slicing. Cut slices 1/4 inch thick and put on ungreased cookie sheet. Bake at 350 degrees for 12 to 14 minutes.

Keep eye on them because some cook faster than others. Remove done ones so won't burn and leave others until they're done. (Cook cookies 1 day and fill the next.)

FILLING:

1 (4 oz.) Baker's German sweet chocolate bar

Heat in double boiler until melted then with knife put on 1 cookie and cover with second half on top. Press tightly and let cool until firm.