• Coconut Filling, recipe follows
• 1/2 cup butter or margarine, softened
• 1 cup confectioners' sugar
• 1 egg
• 1 teaspoon vanilla
• 1-1/4 cups flour
• 1/3 cup cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
  Coconut Filling
  
• 1 pkg. (3 ounces) cream cheese, softened
• 1/3 cup granulated sugar
• 2 tablespoons flour
• 1 teaspoon vanilla
• 1 cup flaked coconut
• 1/2 cup chopped nuts, optional

Prepare Coconut Filling. Cover and refrigerate until thoroughly chilled.

In small mixer bowl, beat cream cheese and granulated sugar until creamy; stir in flour and vanilla. Stir in coconut and nuts, if desired

In small mixer bowl, beat butter; add confectioners' sugar, egg and vanilla, blending well.

In separate bowl, stir together flour, cocoa, soda and salt; blend into butter mixture. Cover and refrigerate 20 minutes.

Divide dough in half; roll each half between wax paper into a 7x41/2-inch rectangle. Remove top piece of wax paper.

Shape half of filling into a roll 7 inches long and place lengthwise on 1 rectangle of dough. Wrap dough around filling, sealing long edge. Repeat with remaining dough and filling.

Wrap rolls tightly in plastic wrap; refrigerate several hours or overnight.

Heat oven to 375º. Cut each roll into 1/4-inch slices and place them on a lightly greased cookie sheet. Bake 8-10 minutes or until almost set.

Cool slightly; remove from cookie sheet to wire rack. Cool completely.

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