Name: Chocolate Macaroons II
Yield: 24
Ingredients: Cream cheese, softened - 3 ounces; White sugar - ⅓ cup; Vanilla extract - 1 teaspoon; Flaked coconut - 1 cup; Finely chopped walnuts - ½ cup; Butter - ⅓ cup; All-purpose flour - 1 ½ cups; White sugar - 1 cup; Dutch process cocoa powder - ¼ cup; Egg - 1; Milk - 3 tablespoons; Baking soda - ½ teaspoon

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chocolate Macaroons II

1. Cream cheese, softened - 3 ounces

2. White sugar - ⅓ cup

3. Vanilla extract - 1 teaspoon

4. Flaked coconut - 1 cup

5. Finely chopped walnuts - ½ cup

6. Butter - ⅓ cup

7. All-purpose flour - 1 ½ cups

8. White sugar - 1 cup

9. Dutch process cocoa powder - ¼ cup

10. Egg - 1

11. Milk - 3 tablespoons

12. Baking soda - ½ teaspoon

How to cook deliciously - Chocolate Macaroons II

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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.