Coconut Chocolate Slices
“These crispy cookies with a chewy coconut centre travel really well. When my son was in the Army, I often sent boxes to him, and he told me they always arrived in perfect condition. —Cheri Booth, Gering, Nebraska
| Servings | Prep Time | Cook Time |
| 4dozen | 30minutes + chilling | 10minutes |
| Servings | Prep Time |
| 4dozen | 30minutes + chilling |
| Cook Time |
| 10minutes |
Ingredients
- 3 oz cream cheese softened
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup finely chopped nuts
- Cookie dough:
- 6 tbsp butter softened
- 1 cup confectioner's sugar
- 1 large egg room temperature
- 2 oz semisweet chocolate melted and cooled
- 1 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Portions: dozen
Units:
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Ingredients
Portions: dozen
Units:
|
Instructions
- Beat cream cheese, granulated sugar and vanilla until smooth. Stir in coconut and nuts. Refrigerate until easy to handle.
- Meanwhile, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg, chocolate and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Refrigerate until easy to handle, about 30 minutes.
- Roll dough between waxed paper into a 14x4-1/2-in. rectangle. Remove top piece of waxed paper. Shape coconut filling into a 14-in. roll; place on dough, 1 in. from a long side. Roll dough around filling and seal edges. Wrap and refrigerate 2-3 hours or overnight.
- Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets, reshaping if necessary. Bake until set, 8-10 minutes. Cool 1 minute before removing to wire racks.
Recipe Notes
Nutrition Facts
1 cookie: 75 calories, 4g fat (2g saturated fat), 9mg cholesterol, 61mg sodium, 8g carbohydrate (5g sugars, 0 fibre), 1g protein.
