Coconut Cream Rounds

By mitzzy

With a yummy coconut topping, these cookies are a tea party favorite and potluck dinner "must." I've been using the recipe for more than 50 years.

Ingredients

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

Details

Servings 36

Preparation

Step 1

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. Yield: 3 dozen.