Chocolate Macaroons II

Name: Chocolate Macaroons II
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 79 milliliters butter; 237 milliliters flaked coconut; 85 grams cream cheese, softened; 59 milliliters Dutch process cocoa powder; 1 egg; 355 milliliters all-purpose flour; 3 Tbsps milk; 1 teaspoon vanilla extract; 118 milliliters finely chopped walnuts; 237 milliliters white sugar

Chocolate Macaroons II is a vegetarian recipe with 48 servings. One portion of this dish contains approximately 1g of protein, 3g of fat, and a total of 65 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up baking soda, butter, vanillan extract, and a few other things to make it today.

Instructions

To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth.

Ingredients you will need

Cream Cheese

Vanilla

Sugar

Add coconut and nuts. Chill.

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Coconut

Nuts

To Make Dough: Beat butter until softened.

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Butter

Dough

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.

Ingredients you will need

Baking Soda

Cocoa Powder

Dough

All Purpose Flour

Sugar

Milk

Roll

Egg

Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Remove top sheet of waxed paper.

Remove filling from refrigerator and shape into a roll 14 inches long.

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Roll

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.

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Dough

Roll

Cut roll in half. Wrap in waxed paper and refrigerate for two days.

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Roll

Wrap

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.

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