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Coconut Chocolate Slices

 Coconut Chocolate Slices
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
24 ServingsPrep: 30 min. + chilling Bake: 10 min.


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


  • In a small bowl, beat the cream cheese, sugar and vanilla until
  • smooth. Stir in coconut and nuts. Refrigerate until easy to handle.
  • Meanwhile, in a large bowl, cream butter and confectioners' sugar
  • until light and fluffy. Beat in the egg, chocolate and vanilla.
  • Combine the flour, baking soda and salt; gradually add to creamed
  • mixture and mix well. Refrigerate for 30 minutes or until easy to
  • handle.
  • Roll dough between waxed paper into a 14-in. x 4-1/2-in. rectangle.

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Coconut Chocolate Slices (continued)

Directions (continued)

  • 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 wrap. Refrigerate for 2-3
  • hours or overnight.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased
  • baking sheets. Bake at 350° for 8-10 minutes or until set. Cool
  • for 1 minute before removing to wire racks. Yield: about 4 dozen.
Nutritional Facts: 1 serving (2 each) equals 141 calories, 8 g fat (4 g saturated fat), 20 mg cholesterol, 128 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.