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Coconut Chocolate Slices Recipe

Coconut Chocolate Slices Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

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