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Brownie Macaroon Cookies

Brownie Macaroon Cookies	Opens photo in lightbox. Hit Escape or X to exit lightbox.

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

Makes about 48

3 ounces cream cheese, softened
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
1/2 cup finely chopped walnuts
1/3 cup butter, softened
1 1/2 cups all-purpose flour
1 cup granulated white sugar
1/4 cup Dutch process cocoa powder
1 egg
3 tablespoons milk
1/2 teaspoon baking soda

To Make Filling:
Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Wrap tightly in plastic food wrap and refrigerate filling.

To Make Dough:
Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat untill 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 slid under log and crisscrossed at top). Put on greased cookie sheets and bake at 375 F (190 C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.

Note: Originally posted by "Marbalet" to the now-defunct Holiday Cookie Club at Epicurious.com

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Reviews of Brownie Macaroon Cookies:

1-2 of 2 reviews  

  A cookie baker  Dec 17, 2011
Would make this again.
This is a crunchy and tasty cookie and l will make again. Next time l will use 1/2 chocolate dough and 1/2 white and slice 1/2" thick.

Using cling wrap to roll out dark dough is easy but l did found the chocolate layer was very thin, therefor l wish to try dividing dough in half. Changing to 1/2" slices may change the texture but worth a try.
4 stars

  Florence Toye in Victoria BC  Dec 7, 2006
Would make this again.
I found this recipe to be very light and crisp yet sweet and moist. I definitely will keep this recipe in my collection. This recipe was fun to make and even more fun to eat. Delicious. 5 stars

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