A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures.
Ingredients
- ounces cream cheese: 3 piece (softened)
- white sugar: 0.33333 cup
- vanilla extract: 1 tsp
- flaked coconut: 1 cup
- walnuts: 0.5 cup (finely chopped)
- butter: 0.33333 cup
- ½ cups all-purpose flour: 1 piece
- white sugar: 1 cup
- Dutch process cocoa powder: 0.25 cup
- egg: 1 piece
- milk: 3 Tbsp
- baking soda: 0.5 tsp
Metric Conversion
Stages of cooking
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To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
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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.
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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.
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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.
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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.
