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Chocolate Macaroons II

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

servings 143 cals
Original recipe yields 24 servings (4 dozen)

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Directions

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  1. To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
  2. 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.
  3. 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.
  4. 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.
  5. 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


Per Serving: 143 calories; 6.7 g fat; 19.7 g carbohydrates; 2.1 g protein; 19 mg cholesterol; 68 mg sodium. Full nutrition

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Reviews

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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 t...

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. Havin...

These are good-the 2-day wait is a little off-putting, but they are really tasty!