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+ servings
5 from 1 vote
Chocolate Coconut Rugelach
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
These chocolate rugelach have a tender crumb, lightly sweet filling and crunchy topping. Just right with a cup of tea and a good book.
Course: Dessert
Servings: 48 cookies
  • Dough
  • 8 oz unsalted butter 2 sticks, cold and diced
  • 8 oz cream cheese cut into 4 pieces
  • 1/4 cup sugar
  • 1 tsp kosher salt
  • 2 cups all-purpose flour

  • Filling
  • 1/4 cup seedless raspberry jam
  • 3/4 cup unsweetened coconut shredded
  • 4 oz bittersweet chocolate finely chopped

  • 1 egg beaten with 1 Tbsp water
  • Turbinado sugar for topping
  • *pastry brush
  • **pizza cutter or sharp knife
  1. Dough: In the bowl of a food processor fitted with a steel blade, combine all ingredients for the dough and pulse until dough just starts to hold together.
  2. Remove and form into a ball and divide that into four equal pieces.
  3. Flatten each piece slightly into a rounded disc and wrap each disc in plastic wrap.
  4. Chill for at least 1 hour or overnight. (Dough can also be frozen and thawed in the refrigerator when you're ready to use.)
  5. Assembly:Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  6. Heat jam with 1 tsp water in a saucepan or in the microwave until just melted. Cool slightly.
  7. Remove one disc at a time and roll between two sheets of lightly floured wax paper into a 10 inch circle.
  8. Using a pastry brush, spread 1/4 of the jam on the round, then sprinkle 1/4 of the unsweetened coconut and 1/4 of the chopped chocolate on top.
  9. Using your pizza cutter, divide into 12 triangles (divide first into fourths, then each fourth into thirds).
  10. Roll each triangle into a crescent shape, rolling from the wide end to the tip. Place the rolled cookie on the prepared baking sheet, tip side down. Repeat with remaining triangles and the remaining dough and filling. You should be able to fit 24 cookies on each sheet.
  11. Place the cookie sheets in the freezer for 10 minutes or the refrigerator for 30 mins to chill.
  12. Using your pastry brush, brush each cookie with the egg wash and sprinkle with the turbinado sugar.
  13. Bake, rotating the the trays once, for about 15 mins or until the cookies are golden brown. Remove the cookies to a wire rack to cool.
  14. To store, keep the cookies on a plate or tray covered with foil. Do not store in tightly covered plastic containers or they will lose their crispness.