2 squares (1 oz each) unsweetened chocolate, melted and cooled
3 t. vanilla extract
1-1/2 c. flour
1/2 t. baking soda
1/3 c. creamed cheese, softeneed
1 t. vanilla extract
1 c. flaked coconut
1/2 c. finely chopped pecans
Preheat oven to 375. In small bowl, cream butter and confectioner's sugar until light and fluffly. Beat in egg, chocolate and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour.
In another bowl, combine cream cheese and vanilla. Stir in coconut and nuts until blended Refrigerate for 1 hour.
Shape dough into an 8 1/2 in. x 6 in. rectangle. Shape filling into an 8 1/2 in. log; place on dough. Wrap dough around filling, sealing the seam. Wrap in plastic wrap and refrigerate for 2-3 hours or until firm.
Cut into 1/4 in slices. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 375 degrees for 10-12 min. or until set. Remove to wire racks.
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