2 (1 ounce) squares unsweetened
chocolate, melted and cooled
1 teaspoon vanilla extract
1 1/2 cups self-rising
Filling: In a small bowl, beat cream cheese, sugar and 1 teaspoon vanilla extract
until smooth. Stir in coconut and nuts; chill.
Dough: In a large mixing bowl, cream butter and confectioners' sugar until
light and fluffy. Beat in egg, chocolate, and 1 teaspoon vanilla extract until well
blended. Stir in flour, blending thoroughly. Knead to form a smooth ball.
into a rectangle; wrap in plastic wrap. Chill for 30 minutes.
Roll dough, between 2 pieces of wax paper, into a 14 x 4 x 1/2-inch rectangle;
remove the top piece of paper. Shape cream cheese mixture into a 14-inch roll; place
on the dough. Roll dough around the filling; seal the edges.
Wrap in plastic wrap;
refrigerate for 2 hours.
Heat oven to 375 degrees F. Spray cookie sheets with nonstick vegetable spray.
Cut dough into 1/4-inch slices. Place on prepared cookie sheets.
Bake for 8 to
10 minutes or until delicately browned.