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Coconut Cream Rounds

With a yummy coconut topping, these cookies are a holiday hit, tea party favorite and potluck dinner "must." I've been using the recipe for more than 50 years.—Sylvia Thurston Davis, Auburn, New York

36 ServingsPrep: 45 min. Bake: 10 min./batch + cooling

Ingredients

1 cup butter, softened
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
TOPPING:
1 package (3 ounces) cream cheese, softened
1 cup confectioners' sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 cup flaked coconut
1/2 cup finely chopped walnuts
3/4 cup semisweet chocolate chips, melted

Directions

In a large bowl, cream butter and confectioners' sugar until light
and fluffy. Beat in vanilla. Combine flour and salt; gradually add
to creamed mixture and mix well.
Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
Using the end of a wooden spoon handle, make a 1/2-in.-deep
indentation in the center of each ball.
Bake at 350° for 10-12 minutes or until lightly browned. Remove
to wire racks to cool.
For filling, in a small bowl, beat cream cheese and confectioners'

2 of 2

Coconut Cream Rounds (continued)

Directions (continued)

sugar until light and fluffy. Beat in flour and vanilla; stir in
coconut and walnuts. Mound 1 teaspoonful onto each cookie.
Drizzle with chocolate; let stand until set. Yield: 3 dozen.

Nutrition Facts: 1 cookie equals 140 calories, 8 g fat (5 g saturated fat), 16 mg cholesterol, 112 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.