Coconut Chocolate Slices Recipe
Coconut Chocolate Slices Recipe photo by Taste of Home
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Coconut Chocolate Slices Recipe

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These crispy cookies with a chewy coconut center travel really well. I send a box to our son in the Army, and they always arrive unbroken. —Cheri Booth, Gering, Nebraska
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.
MAKES: 24 servings


  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup finely chopped nuts
  • 6 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1 large egg
  • 2 ounces semisweet chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Nutritional Facts

2 each: 141 calories, 8g fat (4g saturated fat), 20mg cholesterol, 128mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 2g protein.


  1. Beat cream cheese, granulated sugar and vanilla until smooth. Stir in coconut and nuts. Refrigerate until easy to handle.
  2. Meanwhile, cream butter and confectioners' sugar until light and fluffy. 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.
  3. 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 in plastic. Refrigerate 2-3 hours or overnight.
  4. 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. Yield: about 4 dozen.
Originally published as Coconut Chocolate Slices in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p97

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