Chocolate Macaroons II Tasty Recipes

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Saturday, November 19, 2016

Chocolate Macaroons II

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

Ingredients :

3 oz. Cream cheese, softened
1/three cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
half cup finely chopped walnuts
1/3 cup butter
1 1/2 cups all-motive flour
1 cup white sugar
1/four cup Dutch procedure cocoa powder
1 egg
3 tablespoons milk
1/2 teaspoon baking soda

Instructions :

Prep :	Cook : 24M	Ready in :

To Make Filling: Beat cream cheese, 1/three cup sugar and vanilla till soft and smooth. Add coconut and nuts. Chill.
To Make Dough: Beat butter till softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat till combined. Work inside the relaxation of the flour. Chill dough till company enough to roll.
Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove pinnacle sheet of waxed paper.
Remove filling from fridge and shape into a roll 14 inches long. Place filling on pinnacle of dough. Start on one cease and roll dough round filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half of. Wrap in waxed paper and refrigerate for two days.
Cut into 1/four inch slices (the use of a completely sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 stages F (a hundred ninety ranges C) for eight to 10 minutes. Cool on sheet for about 1 minute and then end cooling on racks.

Notes :

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