Chocolate Macaroons Ii

Ingredients

• Servings: 4
• 3 ounces cream cheese, softened
• 1/3 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup flaked coconut
• 1/2 cup finely chopped walnuts
• 1/3 cup butter
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup dutch process cocoa powder
• 1 egg
• 3 tablespoons milk
• 1/2 teaspoon baking soda

Recipe

• to make filling: beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. add coconut and nuts. chill.
• to make dough: beat butter until softened. add half of flour. then add 1 cup sugar, cocoa, egg, milk, and baking soda. beat until combined. work in the rest of the flour. chill dough until firm enough to roll.
• place dough between 2 sheets of waxed paper. with rolling pin roll dough in a rectangle 14 x 6 inches. remove top sheet of waxed paper.
• remove filling from refrigerator and shape into a roll 14 inches long. place filling on top of dough. start on one end and roll dough around filling (like rolling up a rug) . moisten and pinch edges together. cut roll in half. wrap in waxed paper and refrigerate for two days.
• cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). put on greased cookie sheets and bake at 375 degrees f (190 degrees c) for 8 to 10 minutes. cool on sheet for about 1 minute and then finish cooling on racks.