Chocolate Macaroon Swirls

Makes 2 1/2 Dozen
Prep: 1 hr., Chill: 1 hr., Freeze: 1 hr.,
Bake: 11 min. per batch

1 1/2 cups sweetened flaked coconut
1/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 egg whites, lightly beaten

1/2 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
4 oz. sweet baking chocolate, melted
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Combine first 6 ingredients in a medium bow, stirring well Cover and chill coconut mixture.

Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating until light and fluffy. Add egg and 1/2 teaspoon vanilla; beat well. Add melted chocolate, beating well.

Combine 1 3/4 cups flour, baking powder, and salt; stir well. Add to butter mixture, beating at low speed until blended (dough will be stiff). Cover and chill 1 hour.

Roll chilled dough into a 15 x 8 inch rectangle between two sheets of wax paper. Spread coconut mixture evenly over dough. Cut dough in half crosswise. Beginning at short end, roll up each portion, jellyroll fashion, peeling wax paper from dough while rolling. Cover; freeze 1 hour.

Cut rolls into 1/2 inch thick slices; place on greased baking sheets.

Bake at 350F for 10 to12 minutes. Remove cookies to wire racks to cool completely.

P. 29 Southern Living Christmas Cookies 2003