Chocolate Macaroons II recipe

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Ingredients

3 ounces cream cheese, softened
⅓ cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
½ cup finely chopped walnuts
⅓ cup butter
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup Dutch process cocoa powder
1 egg
3 tablespoons milk
½ teaspoon baking soda

Nutrition Info

142.9 calories
carbohydrate: 19.7 g
cholesterol: 18.6 mg
fat: 6.7 g
fiber: 0.9 g
protein: 2.1 g
saturatedFat: 3.5 g
servingSize: -
sodium: 67.7 mg
sugar: 12.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.

  2. To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.

  3. Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.

  4. Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug). Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.

  5. Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.

Recipe Yield

4 dozen

Recipe Note

A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures.

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