2In large bowl, break up cookie dough. Using hands, knead in the 4 oz. of melted chocolate and the flour until well blended. Divide the dough in half, cover and refrigerate one half until ready to use.
Shape remaingng half into 18 balls.
3Place coconut in shallow dish. Dip half of each ball in coconut to coat.
4place balls on ungreased large cookie sheet, coconut sides up, about 1 inch apart. Repeat with remaining half of dough.
5Bake for 7 to 9 minutes.
6As soon as you take them out of the oven, make indentation in the center of each cookie with end of wooden spoon. Fill each indentation with ½ teaspoon of frosting.
7Cool 2 minutes on cookie sheet. Remove to cooling rack. Cool until set, about 30 minutes.
8In a small microwavable bowl, microwave 2 oz. of chocolate and the oil, uncovered on High about 1 minute 30 seconds or until chocolate can be stirred, completely melted. Drizzle over cookies.