Ingredients
24
24 servings
- •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
- 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.
Nutritional Facts
Per 24 servings
- Calories: 143
- Carbohydrate: 20g
- Fat: 7g
- Fiber: 1g
- Protein: 2g
- Sugar: 13g
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