A chocolate sliced refrigerator cookie with a coconut macaroon filling.
Ingredients
- For the filling:
3 ounces cream cheese, softened
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
1/2 cup finely chopped walnuts
- For the dough:
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 large egg
3 tablespoons milk
1/2 teaspoon baking soda
Directions
- To make the 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 the dough:
- Beat butter until softened. Add about half of the 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.
- To assemble the cookies:
- 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 several hours or until very firm all the way through (the original recipe said 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.
