Recipe For Cooking Chocolate-Coconut Slices

Toaster Oven Cookies :: Drop Cookies

Chocolate-Coconut Slices

Filling
3 oz. cream cheese, softened
1/3 C. sugar
1 tea. vanilla extract or flavoring
1 C. flaked coconut
1/2 C. chopped nuts

Dough
6 Tbsp. butter or margarine, softened
1 C. confectioners’ sugar
1 egg, lightly beaten
2 (1 oz.) squares unsweetened chocolate, melted and cooled
1 tea. vanilla extract or flavoring
1 1/2 C. self-rising flour

Filling: In a sm. bowl, beat cream cheese, sugar and 1 tea. vanilla extract or flavoring until smooth. Stir in coconut and nuts; chill.

Dough: In a lrg. mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg, chocolate, and 1 tea. vanilla extract or flavoring until well blended. Stir in flour, blending thoroughly. Knead to form a smooth ball. Shape into a rectangle; wrap in plastic wrap. Chill for 30 min.

Roll dough, between 2 pieces of wax paper, into a 14 x 4 x 1/2-in. rectangle; remove the top piece of paper. Shape cream cheese mixture into a 14-in. roll; place on the dough. Roll dough around the filling; seal the edges. Wrap in plastic wrap; refrigerate for 2 hr..

Preheat oven to 375 degrees F. Spray cookie sheets with nonstick vegetable spray.

Cut dough into 1/4-in. slices. Place on prepared cookie sheets. Bake for 8 to 10 min. or until delicately browned. Cool for 1 min. Remove from cookie sheets; cool on a wire rack.