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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 : |
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- 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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