Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

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Recipe Summary

Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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

143 calories; protein 2.1g; carbohydrates 19.7g; fat 6.7g; cholesterol 18.6mg; sodium 67.7mg. Full Nutrition
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