Chocolate Macaroons

01Method

1. 1

   To make the filling: Combine cream cheese, sugar, and vanilla, beating until smooth and creamy. Fold in the coconut and walnuts, then refrigerate.

2. 2

   To make the dough: Soften the butter by beating it, then incorporate half the flour. Mix in the sugar, cocoa, egg, milk, and baking soda until well combined, then work in the remaining flour. Refrigerate the dough until it is firm enough to roll out.

3. 3

   Place the dough between two sheets of waxed paper and use a rolling pin to flatten it into a 14 x 6 inch rectangle. Peel off the top sheet of waxed paper.

4. 4

   Take the filling from the refrigerator and form it into a 14-inch log. Lay the filling along the dough and roll the dough tightly around it, sealing and pinching the edges. Divide the roll in half, wrap each piece in waxed paper, and refrigerate for two days.

5. 5

   Using a very sharp knife or waxed dental floss, cut the roll into ¼-inch slices. Arrange on greased baking sheets and bake at 375°F (190°C) for 8–10 minutes. Allow to cool on the sheet for about 1 minute, then transfer to a wire rack to cool completely.