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Coconut Chocolate Slices

Total Time

Prep: 30 min. + chilling Bake: 10 min.

Makes

about 4 dozen

These crispy cookies with a chewy coconut center travel really well. When my son was in the Army, I often sent boxes to him, and he told me they always arrived in perfect condition. —Cheri Booth, Gering, Nebraska
Coconut Chocolate Slices Recipe photo by Taste of Home
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Ingredients

  • 3 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup finely chopped nuts
  • COOKIE DOUGH:
  • 6 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1 large egg, room temperature
  • 2 ounces semisweet chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

  1. Beat cream cheese, granulated sugar and vanilla until smooth. Stir in coconut and nuts. Refrigerate until easy to handle.
  2. Meanwhile, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg, chocolate and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Refrigerate until easy to handle, about 30 minutes.
  3. Roll dough between waxed paper into a 14x4-1/2-in. rectangle. Remove top piece of waxed paper. Shape coconut filling into a 14-in. roll; place on dough, 1 in. from a long side. Roll dough around filling and seal edges. Wrap and refrigerate 2-3 hours or overnight.
  4. Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets, reshaping if necessary. Bake until set, 8-10 minutes. Cool 1 minute before removing to wire racks.

Nutrition Facts

1 cookie: 75 calories, 4g fat (2g saturated fat), 9mg cholesterol, 61mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein.

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