1/4 cup powdered sugar
1 (3 ounce) package cream cheese, softened
1/2 tsp. vanilla
1/3 cup flaked coconut
3/4 cup butter, softened
2/3 cup granulated sugar
1 egg
2 cups all-purpose flour
1/3 cup baking cocoa
1/4 tsp. salt
Two-Way Glaze, (recipe follows)

TWO-WAY GLAZE
1 cup powdered sugar
4 tsp. milk (4 to 6 tsp.)
1 TBSP. baking cocoa
1 tsp. milk (1 to 2 tsp.)

Heat oven to 375 degrees. 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 x 12 inches, on lightly floured cloth-covered surface. Cut into 4-inch squares. Cut squares diagonally in half to form triangles. Place 1 level tsp. 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 to 12 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle with Two-Way Glaze.

TWO-WAY GLAZE:
Mix powdered sugar and 4 to 6 TSPs 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 TBSP.s will remain.) Stir cocoa and 1 to 2 TSPs milk into remaining glaze in cup. Drizzle chocolate glaze over vanilla glaze on cookies.