In small mixing bowl blend together:

1 (3 oz.) pkg. cream cheese
1/3 c. granulated sugar
1 tsp. vanilla

Stir in 1 cup fine coconut and 1/2 cup chopped nuts. Chill while preparing chocolate dough.

CHOCOLATE DOUGH:

6 tbsp. butter, soft
1 c. powdered sugar, sift
1 egg
2 (1 oz.) sq. unsweetened chocolate, melted and cooled
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

Cream butter and sugar. Blend in egg, chocolate and vanilla. Stir together flour, soda and salt into creamed mixture. Chill 30 minutes. Between 2 pieces of waxed paper, roll dough into rectangle.

Remove top paper. Shape coconut filling into about a 14 inch log. Place log atop rectangle. Roll dough around filling. Seal edges. Wrap in waxed paper. Chill well. Cut into 1/4 inch slices. Place on greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Cool about 1 minute. Gently remove to rack. Makes about 4 1/2 dozen.