For 35 years, this recipe has been a staple in the family. Serve on hamburger buns that have been toasted under the broiler and butter-buttered on both halves. Freeze a few for quick lunches or dinners.
| Servings: | 24 |
| Yield: | 4 dozen |
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
Instructions
- To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 68 mg |
| Sugars | 13 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I wish I understood the physics for having in the refrigerator for two days, but I did as instructed, although I question the necessity. The cookies didn’t have a lot of chocolate flavor but it was still a tasty cookie that we enjoyed.
They taste like brownie cheesecake with coconut its really good 🙂
They do take quite a while to make, but so worth it! I made them a little different and don’t refidgerate for 2 days either. I make a coconut filling, but without nuts and refidgerate. Make the chocolate cookie part and put in the freezer for 1 hour, after that roll flat between two pieces of wax paper and lay flat in the refidgerater for 2 hours or freezer for 1/2 hour more. After chilling time cut the chocolate into circles (I used a glass). Put about a tablespoon of coconut mixture in the center and fold up the cookie around it. Flatten the bottoms and put on a cookie sheet. Continue with the remaining dough and then refidgerate for another 1/2 hour or so. Then bake until set. So yummy! I never have leftovers. They take a while to make and are involved, but are soooo worth it!
This turned out nothing like the chocolate macaroons that I remember from childhood … these are more like soggy centered cookies rather than the old fashioned chocolate coconut clusters. Having to refrigerate the dough for 2 days was a real disappointment to my 13 year old daughter who started out making them. Definitely would not recommend them!
These are good-the 2-day wait is a little off-putting, but they are really tasty!