Ingredients
3 ounces cream cheese, softened1/3 cup sugar1 teaspoon vanilla extract1 cup sweetened shredded coconut1/2 cup finely chopped nutsCOOKIE DOUGH:6 tablespoons butter, softened1 cup confectioners’ sugar1 large egg, room temperature2 ounces semisweet chocolate, melted and cooled1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt
Preparation
Beat cream cheese, granulated sugar and vanilla until smooth. Stir in coconut and nuts. Refrigerate until easy to handle.
Meanwhile, cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes. Beat in egg, chocolate and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Refrigerate until easy to handle, about 30 minutes.
Roll dough between waxed paper into a 14x4-1/2-in. rectangle. Remove top piece of waxed paper. Shape coconut filling into a 14-in. roll; place on dough, 1 in. from a long side. Roll dough around filling and seal edges. Wrap and refrigerate 2-3 hours or overnight.
Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets, reshaping if necessary. Bake until set, 8-10 minutes. Cool 1 minute before removing to wire racks.