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Coconut Cream Rounds

 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


  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup flaked coconut
  • 1/2 cup finely chopped walnuts
  • 3/4 cup semisweet chocolate chips, melted


  • 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'

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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.
Nutritional 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.