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

These cookies taste as good as they look.


Recipe Summary

32 cookies


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl beat shortening and butter until softened. Add the 3/4 cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the vanilla and mix well.

  • In a separate bowl combine flour, cocoa, baking powder and salt. Add to the butter mixture and beat until well mixed.

  • Divide dough in half and chill 2-3 hours or until easy to handle.

  • Preheat oven to 350 degrees F. Grease cookie sheets.

  • Mix softened cream cheese, 1/3 cup sugar and 1 tsp vanilla until smooth. Stir in the coconut.

  • Roll each half of the dough into a 10-inch square. Cut each square into sixteen 2 1/2-inch squares. Place 1/2 inch apart on an ungreased cookie sheet. Cut 1-inch slits from each corner to center of square. Drop a level tsp of the coconut mixture onto each center.

  • Sprinkle chopped nuts in the center and firmly press to seal. Bake for 8-10 minutes or until edges are firm and cookies are slightly puffed. Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.

Nutrition Facts

236 calories; protein 3g; carbohydrates 28g; fat 13.1g; cholesterol 27.7mg; sodium 143.7mg. Full Nutrition