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Chocolate Macaroons II
Chocolate Macaroons II
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Decadent brownie-macaroon refrigerator cookies blend rich, chocolatey brownie with coconut macaroon for a delicious twist!
Ingredients:
  • 3 ounces cream cheese, softened
  • 0.33333334326744 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  • 0.5 cup finely chopped walnuts
  • 0.33333334326744 cup butter
  • 1.5 cups all-purpose flour
  • 1 cup white sugar
  • 0.25 cup Dutch process cocoa powder
  • 1 egg
  • 3 tablespoons milk
  • 0.5 teaspoon baking soda
Instructions:
  • Prepare the filling by combining cream cheese, 1/3 cup sugar, and vanilla until creamy. Mix in coconut and nuts, then refrigerate until chilled.
  • Softened butter is beaten until light and fluffy. Half of the flour is gently mixed in. Followed by adding 1 cup of sugar, cocoa, egg, milk, and baking soda to the mixture. Beat until well combined. Incorporate the remaining flour. Chill the dough until it's firm enough to roll out.
  • Place the dough between 2 sheets of waxed paper and use a rolling pin to shape it into a 14 x 6 inch rectangle. Remove the top sheet of waxed paper.
  • Take the filling out of the refrigerator and form it into a 14-inch long roll. Put the filling on top of the dough. Roll the dough around the filling, moisten and pinch the edges to seal. Cut the roll in half, wrap it in waxed paper, and refrigerate for two days.
  • Slice the ingredients thinly with a sharp knife or dental floss. Place them on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Let them cool on the sheet for about a minute before transferring to cooling racks.

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