Chocolate Macaroons II

Ingredients

• 0.5 teaspoon baking soda 
• 0.3 cup butter 
• 1 cup coconut or flaked
• 3 ounces cream cheese softened
• 0.3 cup dutch process cocoa powder 
• 1  eggs 
• 1.5 cups flour all-purpose
• 3 tablespoons milk 
• 1 teaspoon vanilla extract 
• 0.5 cup walnuts finely chopped
• 1 cup sugar white

Equipment

• baking sheet
• oven
• knife
• rolling pin

Directions

1. To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth.
2. Add coconut and nuts. Chill.
3. To Make Dough: Beat butter until softened.
4. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.
5. Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches.
6. Remove top sheet of waxed paper.
7. Remove filling from refrigerator and shape into a roll 14 inches long.
8. 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.
9. Cut roll in half. Wrap in waxed paper and refrigerate for two days.
10. Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.