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Chocolate-Coconut Slices






  1. Filling: In a small bowl, beat cream cheese, sugar and 1 teaspoon vanilla extract until smooth. Stir in coconut and nuts; chill.
  2. 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.
  3. Shape into a rectangle; wrap in plastic wrap. Chill for 30 minutes.
  4. 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.
  5. Wrap in plastic wrap; refrigerate for 2 hours.
  6. Heat oven to 375 degrees F. Spray cookie sheets with nonstick vegetable spray.
  7. Cut dough into 1/4-inch slices. Place on prepared cookie sheets.
  8. Bake for 8 to 10 minutes or until delicately browned.
  9. Cool for 1 minute.
  10. Remove from cookie sheets; cool on a wire rack.


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