Chocolate Macaroons II

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

• Calories: 143 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.