Instructions: For Burgers: Preheat the oven to 375 degrees. Add the peanut butter chips to the cookie batter; mix well. Shape into 30 balls about 1 1/4 inches in diameter, and place on ungreased baking sheets. Bake for 9 to 11 minutes, or until lightly golden. Cool slightly, then remove to wire racks to cool completely.

In a small bowl, combine the coconut and food color until the coconut is colored green; set aside.

In a large bowl, cream the butter. Add the sugar, cocoa, milk, and vanilla; beat until smooth.

Frost the bottom of half the cookies, then sprinkle the frosting with the coconut. Top with the remaining cookies and gently squeeze together to form cookie "burgers and buns." Serve, or cover until ready to serve.

This portion of the recipe yields about 15 "mini burgers."

For the Fries: Line an 8-inch square baking dish with aluminum foil, letting the foil come up over the edges; coat the foil with nonstick cooking spray.

In a large microwave-safe bowl, microwave the peanut butter chips and sweetened condensed milk for 1 1/2 to 2 minutes, or until melted and smooth, stirring occasionally.

Pour the mixture into the baking dish and let cool completely at room temperature.

Lift the foil out of the dish and invert onto a cutting board. Remove the foil and cut strips about 2 1/2- by 1/4-inch to resemble French fries.

This portion of the recipe yields about 6 dozen "fries" pieces.

Comments: Refrigerated cookie dough or your own recipe can easily be used in place of the packaged sugar cookie mix.

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