Chocolate Macaroons II

Ingredients

• 3 ounces cream cheese , softened
• 0.33 cups white sugar
• 1 teaspoon vanilla extract
• 1 cup flaked coconut
• 0.5 cups finely chopped walnuts
• 0.33 cups butter
• 1.5 cups all-purpose flour
• 1 cup white sugar
• 0.25 cups Dutch process cocoa powder
• 1 egg
• 3 tablespoons milk
• 0.5 teaspoons baking soda

Instructions

1. 1

   To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.