Rolled in toasted chopped walnuts and sprinkled with coconut, these chocolate cookies are bound to get their share of admirers at the potluck party!
What You Need
Original recipe yields 18 servings
1/2 cup margarine or butter, softened
1/2 cup sugar
1/2 tsp. vanilla
1-1/4 cups flour
1/2 cup BAKER'S ANGEL FLAKE Coconut, divided
1/4 tsp. salt
3/4 cup PLANTERS Walnuts, toasted, finely chopped
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1 Tbsp. margarine or butter
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Let's Make It
Beat 1/2 cup margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and vanilla. Add flour, 1/3 cup of the coconut and the salt; mix well. Cover and refrigerate 1 hour.
Preheat oven to 350°F. Shape dough into 36 balls, each about 1 inch in diameter. Roll in walnuts, then press walnuts gently into dough to secure. Place, 1 inch apart, on ungreased baking sheets. Press down centers with thumb.
Bake 9 to 12 minutes or until lightly browned. Remove cookies from baking sheets; cool completely on wire racks. Place chocolate and 1 Tbsp. margarine in small saucepan; cook on medium-low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Spoon 1/2 tsp. of the melted chocolate mixture into center of each cookie. Sprinkle evenly with remaining coconut. Store in airtight container at room temperature.
How to Toast Nuts
Spread in single layer on baking sheet. Bake at 350°F for 8 to 10 minutes or until lightly toasted, stirring occasionally.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
3 dozen cookies or 18 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.