Coconut Chocolate Slices Recipe

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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min.

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  • 1/2 cup finely chopped nuts
  • COOKIE DOUGH:
  • 6 tablespoons butter (no substitutes), softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 2 squares (1 ounce ,i.each) 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

Directions

In a small mixing bowl, beat cream cheese, sugar and vanilla until smooth. Stir in coconut and nuts. Refrigerate until easy to handle. For dough, in a mixing bowl, cream butter and confectioners' sugar. Beat in egg, chocolate and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Refrigerate for 30 minutes or until easy to handle.
Roll dough between waxed paper into a 14-in. x 4-1/2-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 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.
Originally published as Coconut Chocolate Slices in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p97

Nutritional Facts

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

  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  • 1/2 cup finely chopped nuts
  • COOKIE DOUGH:
  • 6 tablespoons butter (no substitutes), softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 2 squares (1 ounce ,i.each) 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
  1. In a small mixing bowl, beat cream cheese, sugar and vanilla until smooth. Stir in coconut and nuts. Refrigerate until easy to handle. For dough, in a mixing bowl, cream butter and confectioners' sugar. Beat in egg, chocolate and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Refrigerate for 30 minutes or until easy to handle.
  2. Roll dough between waxed paper into a 14-in. x 4-1/2-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 wrap. Refrigerate for 2-3 hours or overnight.
  3. 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.
Originally published as Coconut Chocolate Slices in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p97

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