I've been making these deliciously different cookies for about 11 years. My kids especially like the creamy coconut filling. Whenever I take these cookies, people ask for the recipe. You'll be hard-pressed to eat just one! —Jeanne Adams, Richmond, Vermont
Ingredients
- 1 cup butter, softened
- 1 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- filling:
- 3 ounces cream cheese, softened
- 1 cup confectioners' sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pecans
- 1/2 cup sweetened shredded coconut
- topping:
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter
- 2 tablespoons water
- 1/2 cup confectioners' sugar
Directions
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well.
- Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Make a deep indentation in the center of each cookie. Bake at 350° until the edges just start to brown, 10-12 minutes. Remove to wire racks to cool completely.
- For the filling, in a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add pecans and coconut. Spoon 1/2 teaspoon into each cookie.
- For topping, in a microwave-safe bowl, melt chocolate chips and butter with water; stir until smooth. Stir in sugar. Drizzle over cookies.
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