Although this recipe definitely requires adult involvement, your kids will enjoy pressing their thumbs in the middle of the cookie to make the indentation (or using a spoon to accomplish the same result!) and then watching you fill the hole and seeing the exciting result.
½ cup margarine, room temperature
1-1/2 cups sugar
2 cups flour
1 cup cocoa powder
2 teaspoons baking powder
2 egg yolks
2 tablespoons corn syrup
½ cup shredded coconut
½ cup chopped pecans (if your kids have an aversion to nuts, you can leave these out!)
Preheat oven to 350 degrees. Spray cookie sheets with nonstick spray. Cream together margarine and sugar until fluffy. Beat in eggs. On low speed, add flour, cocoa powder and baking powder and continue beating until fully combined. Roll dough into balls and roll in sugar. Flatten and press ¼-inch indentation into center of each cookie. Bake for 8 minutes. In the meantime, combine egg yolks, corn syrup, coconut and nuts, if suing. Place about a ½ teaspoonful into center of each cookie. Return to oven and bake an additional 4 to 5 minutes until set. Cook for 5 minutes before transferring to rack to finish cooling. Makes about 2 dozen.