Chocolate-Coconut Spiral Cookies

By lindybug

Ingredients

• 1 (3 oz) pkg cream cheese, softened
• 1/3 cup sugar
• 1 tsp vanilla
• 1 cup shredded coconut
• 1/2 cup finely chopped nuts
• 1/3 cup sugar
• 1/2 tsp baking soda
• 1 egg
• 1 Tbsp milk
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups all purpose flour

Details

Servings 72

Preparation

Step 1

1. For filling, in a small mixing bowl beat cream cheese, the 1/3 cup sugar and the vanilla with an electric mixer on med-high speed until smooth. Stir in coconut and nuts; set aside.

2. In a large mixing bowl, beat butter on med-high speed for 30 seconds. Add the 1 cup sugar and the baking soda. Beat until combined scraping sides of bowl occasionally. Beat in egg and milk. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in the remaining flour.

3. Roll half of the dough between 2 sheets of waxed paper into a 10x8" rectangle. Remove top sheet of waxed paper. Spread half of the filling over the dough. Roll up, jellyroll style, starting from one of the long sides. Moisten the edges with water; pinch to seal. Wrap dough in waxed paper. Repeat with the remaining dough and filling. Chill in the refrigerator for at least 4 hrs or up to 24 hrs.

4. Grease a cookie sheet. Cut dough into slices about 1/4" thick. Place the slices 1" apart on prepared cookie sheet. Bake cookies in a 375 degree oven for 8 min. or until edges are firm. Transfer cookies to a wire rack; cool.