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Chocolate Coconut Slices

 Chocolate Coconut Slices
“I search all year long for new recipes to try and give away to friends and family, and I make hundreds of cookies each year. These cookies taste just like a Mounds bar.” —Linda Kappelt, Linesville, Pennsylvania
36 ServingsPrep: 25 min. + chilling Bake: 10 min./batch


  • 6 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 2 ounces unsweetened chocolate, melted and cooled
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/3 cup cream cheese, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup flaked coconut
  • 1/2 cup finely chopped pecans


  • In a small bowl, cream butter and confectioners' sugar until light
  • and fluffy. Beat in the egg, chocolate and vanilla. Combine flour
  • and baking soda; gradually add to creamed mixture and mix well.
  • Refrigerate for 1 hour.
  • In another bowl, beat cream cheese and vanilla until smooth. Stir in
  • coconut and nuts. Refrigerate for 1 hour.
  • Shape dough into an 8-1/2-in. x 6-in. rectangle. Shape coconut
  • mixture into an 8-1/2-in. log; place on dough. Wrap dough around
  • filling, sealing the seam. Wrap in plastic wrap and refrigerate for
  • 2-3 hours or until firm.
  • Cut into 1/4-in. slices. Place 2 in. apart on parchment paper-lined

2 of 2

Chocolate Coconut Slices (continued)

Directions (continued)

  • baking sheets. Bake at 375° for 10-12 minutes or until set.
  • Remove to wire racks. Yield: about 3 dozen.
Nutritional Facts: 1 cookie equals 91 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 47 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.