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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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These crispy cookies with a chewy coconut center travel really well. I send a box to our son in the Army, and they always arrive unbroken. Cheri Booth, Gering, Nebraska Ingredients:
1 package (3 ounces) cream cheese, softened |
1/3 cup sugar |
1 teaspoon vanilla extract |
1 cup flaked coconut |
1/2 cup finely chopped nuts |
cookie dough: |
6 tablespoons butter, softened |
1 cup confectioners' sugar |
1 egg |
2 ounces semisweet chocolate, melted and cooled |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in coconut and nuts. Refrigerate until easy to handle.
2. Meanwhile, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg, chocolate and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Refrigerate for 30 minutes or until easy to handle.
3. 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.
4. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks. Yield: about 4 dozen.
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