Chocolate Macaroons II Popular Recipes

Saturday, May 5, 2012

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Chocolate Macaroons II

"A particular fridge cookie, a mixture of brownie and macaroon flavors and textures."

Ingredients :

3 ounces cream cheese, softened
1/three cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
half cup finely chopped walnuts
1/three cup butter
1 half cups all-cause flour
1 cup white sugar
1/four cup Dutch technique cocoa powder
1 egg
3 tablespoons milk
half of teaspoon baking soda

Instructions :

Prep :	Cook : 24M	Ready in :

To Make Filling: Beat cream cheese, 1/three cup sugar and vanilla till tender and clean. Add coconut and nuts. Chill.
To Make Dough: Beat butter until softened. Add half of of flour. Then upload 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the relaxation of the flour. Chill dough until firm sufficient to roll.
Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove pinnacle sheet of waxed paper.
Remove filling from fridge and shape into a roll 14 inches long. Place filling on top of dough. Start on one quit and roll dough round filling (like rolling up a rug) . Moisten and pinch edges collectively. Cut roll in 1/2. Wrap in waxed paper and refrigerate for two days.
Cut into 1/4 inch slices (the usage of a totally sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 tiers F (a hundred ninety stages C) for 8 to 10 mins. Cool on sheet for about 1 minute and then finish cooling on racks.

Notes :

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