One of my favorite combinations – chocolate and coconut – yum!
6 tablespoons margarine, softened
1 cup powdered sugar
2 ounces unsweetened chocolate, melted and cooled slightly
3 teaspoons vanilla
1-1/2 cups flour
½ teaspoon baking soda
1/3 cup tofutti cream cheese, softened
1 teaspoon vanilla
1 cup coconut
Cream together margarine and sugar until fluffy. Beat in the egg, chocolate and vanilla. On low speed, add the flour and baking soda. Mix well, cover and refrigerate for 1 hour.
In a small bowl, beat cream cheese and vanilla until smooth. On low speed, beat in coconut. Cover and refrigerate for 1 hour. Gently roll dough into an (approximately) 8 x 6-inch rectangle. Roll coconut mixture into an 8-inch log and place along one side of dough. Roll up dough to enclose filling and seal the seam. Wrap in plastic wrap and refrigerate for about 3 hours – until firm. Preheat oven to 375 degrees. Unwrap log and cut into ¼-inch slices. Place on parchment or silpat-lined baking sheets and bake for 10 to 12 minutes. Remove to wire rack to cool.
Still in the mood to bake, try these Amaretto Chunk Cookies. It’s always a treat to find a kosher liqueur.