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Chocolate Macaroons II

Linda Eurich

Linda Eurich

A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
  2. To Make Dough: Beat butter until softened. 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.
  3. Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
  4. Remove filling from refrigerator and shape into a roll 14 inches long. 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. Cut roll in half. Wrap in waxed paper and refrigerate for two days.
  5. 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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Reviews

Lindsay S.
2

Lindsay S.

10/20/2008

They do take quite a while to make, but so worth it! I made them a little different and don't refidgerate for 2 days either. I make a coconut filling, but without nuts and refidgerate. Make the chocolate cookie part and put in the freezer for 1 hour, after that roll flat between two pieces of wax paper and lay flat in the refidgerater for 2 hours or freezer for 1/2 hour more. After chilling time cut the chocolate into circles (I used a glass). Put about a tablespoon of coconut mixture in the center and fold up the cookie around it. Flatten the bottoms and put on a cookie sheet. Continue with the remaining dough and then refidgerate for another 1/2 hour or so. Then bake until set. So yummy! I never have leftovers. They take a while to make and are involved, but are soooo worth it!

KRICKERS
2

KRICKERS

1/13/2004

This turned out nothing like the chocolate macaroons that I remember from childhood ... these are more like soggy centered cookies rather than the old fashioned chocolate coconut clusters. Having to refrigerate the dough for 2 days was a real disappointment to my 13 year old daughter who started out making them. Definitely would not recommend them!

SCOUT100
0

SCOUT100

8/29/2002

These are good-the 2-day wait is a little off-putting, but they are really tasty!

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