Ingredients Jump to Instructions ↓

  1. 1 (3 ounce) package cream cheese, softened

  2. 1/3 cup sugar

  3. 1 cup flaked coconut

  4. 1/2 cup finely chopped nuts COOKIE DOUGH:

  5. 6 tablespoons butter (no substitutes), softened

  6. 1 cup confectioners' sugar

  7. 1 egg

  8. 2 (1 ounce) squares semisweet chocolate, melted and cooled

  9. 1 teaspoon vanilla extract

  10. 1 1/2 cups all-purpose flour

  11. 1/2 teaspoon baking soda

  12. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In a small mixing bowl, beat cream cheese, sugar and vanilla until smooth. Stir in coconut and nuts. Refrigerate until easy to handle. For dough, in a mixing bowl, cream butter and confectioners' sugar. Beat in egg, chocolate and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Refrigerate for 30 minutes or until easy to handle. Roll dough between waxed paper into a 14-in. x 4-1/2-in. rectangle. Remove top piece of waxed paper. Shape coconut filling into a 14-in. roll; place on dough, 1 in. from a long side. Roll dough around filling and seal edges. Wrap in plastic wrap. Refrigerate for 2-3 hours or overnight. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks. ');


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