Chocoroons: Cookies with coconut filling & chocolate frosting (1964)

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Chocoroons coconut chocolate cookies

Hurry home for chocoroons!

This retro ’60s recipe for Chocoroons — Pillsbury’s scrumptious bar cookies — combines coconut with chocolaty flavor from Nestle’s Quik!

Chocoroons Cookies with coconut filling and chocolate frosting (1964)

Chocoroons recipe


1-1/2 cups flour, sifted
2/3 cup Nestle Quik chocolate mix
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1/4 cup sugar
2 egg yolks
1 tablespoon milk
1/2 teaspoon vanilla


Sift flour with chocolate mix, baking powder and salt. Cream butter. Add sugar; cream well. Add egg yolks, milk and vanilla; beat well. Blend in dry ingredients; mix well. Chill.

Roll out dough, 1/3 at a time, on floured surface to a 10-1/2 x 5-inch rectangle. Cut in half lengthwise. Spread 1/3 of filling on one strip. Place plain strip on top.

Cut into 3/4 inch slices. Place on ungreased cookie sheets. Bake at 325 degrees F for 12-15 minutes. Cool. Frost top and sides. (Or frost top and ends; make 1/2 of frosting recipe.)

Coconut Filling: Beat egg whites, 1 teaspoon almond extract, 1/2 teaspoon vanilla, until soft mounds form. Gradually add 1/4 cup sugar; beat until stiff peaks form. Fold in one 7-ounce package grated coconut and 1 tablespoon water.

Chocolate Frosting: Combine 1 cup Nestle’s Quik Chocolate Mix, 1/4 cup butter and 1/4 cup boiling water. Blend in 2-1/4 cups confectioners’ sugar, 1 teaspoon vanilla. Beat until thick. If necessary, thin with milk.

Makes 3-1/2 dozen chocoroon chocolate macaroon cookies

MORE: German chocolate cake & coconut pecan frosting (1961)

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