Coconut Cream Rounds Recipe

5 4 3
Coconut Cream Rounds Recipe
Coconut Cream Rounds Recipe photo by Taste of Home
Publisher Photo

Coconut Cream Rounds Recipe

Read Reviews
5 4 3
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • TOPPING:
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup finely chopped walnuts
  • 3/4 cup semisweet chocolate chips, melted

Directions

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' 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.
Originally published as Coconut Cream Rounds in Taste of Home Christmas Annual Annual 2009, p115

Nutritional Facts

1 each: 140 calories, 8g fat (5g saturated fat), 16mg cholesterol, 112mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 starch.

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • TOPPING:
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup finely chopped walnuts
  • 3/4 cup semisweet chocolate chips, melted
  1. 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.
  2. 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.
  3. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
  4. For filling, in a small bowl, beat cream cheese and confectioners' sugar until light and fluffy. Beat in flour and vanilla; stir in coconut and walnuts. Mound 1 teaspoonful onto each cookie.
  5. Drizzle with chocolate; let stand until set. Yield: 3 dozen.
Originally published as Coconut Cream Rounds in Taste of Home Christmas Annual Annual 2009, p115

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Reviews forCoconut Cream Rounds

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nannyto15 User ID: 1591097 157435
Reviewed Mar. 1, 2011

"Simple but delicious!!"

MY REVIEW
scotchgranny User ID: 2614253 102439
Reviewed Mar. 1, 2011

"I'm going to try this for my son-in-law, who loves coconut. I may omit the flour in the filling & add cornstarch, if it needs it."

MY REVIEW
Luvdogztwo User ID: 4086863 99592
Reviewed Mar. 1, 2011

"This recipe has been in Taste of Home before. They were called mountain cookies and were my husband's favorite. I used to make them at Christmas time before he passed away."

MY REVIEW
Spinmom User ID: 4783486 81614
Reviewed Mar. 1, 2011

"I can't wait to try these cookies. It sounds just like a recipe my mother used to make that was lost when she passed away. It was one of my favorites."

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