3 oz. cream cheese, softened
1/3 cup white sugar
1 teaspoon vanilla
1 cup flaked coconut
½ cup finely chopped walnuts
1/3 cup butter
1 ½ cup flour
1 cup white sugar
¼ cup Dutch cocoa powder
1 egg
3 Tablespoons milk
½ teaspoon baking soda

Filling: Beat cream cheese, 1/3 c sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.

Dough: Beat butter until softened. Add half of the flour. Add 1c sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.

Place dough between btw 2 sheets of waxed paper. With rolling pin, roll dough in a rectangle 14 * 6”. Remove top sheet of waxed paper.

Remove filling from the refrigerator and shape into a roll 14” long. Place filling on top of dough. Start on one end and roll dough around filling – like rolling up a rug. Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.

Cut into ¼ “slices using a very sharp knife or waxed dental floss. Bake 375 for 8 to 10 min. Cool on sheet for about 1 minute and then finish cooling on racks.

Notes:
I did double this recipe – because I had that much cream cheese – and it worked out just fine.

One change that I made was that I did not roll the filling into a log and wrap the cookie around it. Instead, I distributed the filling evenly over the whole rolled rectangle of cookie dough and wrapped it that way.

And yes, I did chill the rolls for two days. It might seem like too much work, but in fact it broke up the work for me – make the dough one day and forget it for awhile. Then when I had half an hour and remembered they existed in my fridge – “What unmade cookies in my fridge?!” – I sliced ‘em up and baked them. Mecandes really liked them too.

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