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Coconut Chocolate Slices

These crispy cookies with a chewy coconut center travel really well. When my son was in the Army, I often sent boxes to him, and he told me they always arrived in perfect condition. —Cheri Booth, Gering, Nebraska
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min.
  • Makes
    about 4 dozen

Ingredients

  • 3 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup finely chopped nuts
  • COOKIE DOUGH:
  • 6 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1 large egg, room temperature
  • 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

Directions

  • Beat cream cheese, granulated sugar and vanilla until smooth. Stir in coconut and nuts. Refrigerate until easy to handle.
  • Meanwhile, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. 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.
  • 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 and refrigerate 2-3 hours or overnight.
  • 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.
Nutrition Facts
1 cookie: 75 calories, 4g fat (2g saturated fat), 9mg cholesterol, 61mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein.
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