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Coconut Cream Rounds

With a yummy coconut topping, these cookies are a holiday hit, tea party favorite and potluck dinner "must." I've been using the recipe for more than 50 years.—Sylvia Thurston Davis, Auburn, New York
  • Total Time
    Prep: 45 min. Bake: 10 min./batch + cooling
  • Makes
    3 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • TOPPING:
  • 3 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup finely chopped walnuts
  • 3/4 cup semisweet chocolate chips, melted

Directions

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
  • Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball.
  • Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
  • For filling, in a small bowl, beat cream cheese and confectioners' sugar until light and fluffy. Beat in flour and vanilla; stir in coconut and walnuts. Mound 1 teaspoonful onto each cookie.
  • Drizzle with chocolate; let stand until set.
Nutrition Facts
1 each: 140 calories, 8g fat (5g saturated fat), 16mg cholesterol, 112mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 starch.
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