12 Weeks of Christmas Cookies-Coconut Medallions

Here it is week 11 of the 12 Weeks of Christmas Cookies & Sweets.  I don’t know where the time has gone.  Brenda at Meal Planning Magic continues to do a wonderful job of hosting this exchange.

I almost didn’t post this recipe.  First, because I could not find the cookbook it was printed in, second because this recipe is a little more involved than most of the cookies I usually make.  Well, I finally found the cookbook (when I was looking for something else, of course), and this is a recipe worth sharing.

These cookies were some of the most popular when I had my Christmas cookie-making business.  They are impressive on a plate, can be made ahead, and taste pretty darn good, too.

I originally found this recipe in Better Homes & Gardens Homemade Cookies cookbook.  They called the cookies Coconut Chocolate Slices.  I thought that Coconut Medallions was more marketable when I had my cookie business and have always called the cookies that.

I usually make the filling one day, the chocolate outer dough the next day, and bake the cookies on a later day.  Once the outer dough has been wrapped around the filling, the roll of cookie dough will keep in the refrigerator for up to a week.  The roll of dough can also be frozen.

Coconut Medallions
Better Homes & Gardens Homemade Cookies, 1975

1 (3 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 t. vanilla
1 c. flaked coconut
1/2 c. finely chopped, toasted nuts
6 T. butter, softened
1 c. powdered sugar
1 egg
2 (1 oz.) squares unsweetened chocolate, melted & cooled
1 t. vanilla
1 1/2 c. flour
1/2 t. baking soda
1/2 t. salt

In a small bowl, beat cream cheese, sugar, and vanilla until smooth.  Stir in coconut and nuts.  Chill until easy to handle.  Form into a 14-in. log.  Wrap in plastic wrap.
For chocolate dough, beat butter and powdered sugar until creamy.  Beat in egg, chocolate and vanilla.  Combine flour, baking soda, and salt.  Gradually add to creamed mixture.  Refrigerate 30 minutes or until easy to handle.
Roll chocolate dough between waxed paper into a 14-in.x5-in. rectangle.  Remove top piece of waxed paper.  Place coconut log on chocolate dough, 1-inch from a long side.  Shape dough around filling using the bottom piece of waxed paper to assist in the shaping.  Seal the edges.  You will now have a 14-inch log.  Wrap in plastic wrap and roll to make log round, if necessary.  Refrigerate 2-3 hours, overnight, or for several days.
When ready to bake, unwrap and cut log into 1/4-inch slices.  Using a sharp knife with a wet blade will make this easier.  Wipe knife and re-wet blade as necessary.  Place 2-in. apart on foil-lined baking sheet.  Bake at 350 degrees for 8-10 minutes until set.  Cool for 1-minute but no longer, before removing to wire rack to cool.  Makes 4 dozen.

There will be lots of good recipes in the links below.  Visit some of them, and you may find some great new recipes to make.