Chocolate Macaroons Ii

Name: Chocolate Macaroons Ii
Ingredients: 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; 1 1/2 cups all-purpose flour; 1 cup white sugar; 1/4 cup Dutch process cocoa powder; 1 egg; 3 tablespoons milk; 1/2 teaspoon baking soda

12 ingredients

5 steps

Ingredients

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
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup Dutch process cocoa powder
1 egg
3 tablespoons milk
1/2 teaspoon baking soda

Directions

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.