Chocolate Macaroons II

To Make Filling: In a mixing bowl, beat the softened cream cheese, 1/3 cup of sugar, and vanilla extract until light and fluffy. (5 minutes)

Gently fold in the flaked coconut and chopped walnuts. Cover the bowl with plastic wrap and chill in the refrigerator. (30 minutes)

To Make Dough: In a separate mixing bowl, beat the softened butter until creamy. Gradually add half of the all-purpose flour, mixing until just combined.

Add the remaining 1 cup of sugar, cocoa powder, egg, milk, and baking soda to the mixture. Beat until all ingredients are well combined. Gradually work in the remaining flour until a smooth dough forms.

Wrap the dough in plastic wrap and chill in the refrigerator until firm enough to roll out. (1 hour)

Place the chilled dough between two sheets of waxed paper. Using a rolling pin, roll the dough into a rectangle approximately 14 x 6 inches. Remove the top sheet of waxed paper.

Remove the filling from the refrigerator and shape it into a log approximately 14 inches long. Place the filling log on top of the rolled-out dough.

Starting from one end, carefully roll the dough around the filling, similar to rolling up a rug. Moisten the edges of the dough with a little water and pinch them together to seal the roll.

Cut the roll in half crosswise. Wrap each half tightly in waxed paper and refrigerate for at least two days to allow the flavors to meld and the dough to firm up.

When ready to bake, preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

Using a very sharp knife or waxed dental floss, cut the chilled dough rolls into 1/4-inch thick slices.

Place the slices on the prepared baking sheets, leaving a little space between each cookie.

Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden brown.

Remove the baking sheets from the oven and let the cookies cool on the sheets for about 1 minute before transferring them to wire racks to cool completely.