Chocolate Coconut Pinwheels Recipes

CHOCOLATE-COCONUT PINWHEELS

Steps:

• Combine flour and baking powder. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, mixing well after each addition. Divide dough in half.
• Add coconut to half the dough; mix well. Mix melted chocolate with remaining dough. Wrap separately in plastic wrap. Refrigerate 1 hour.
• Divide each ball of dough in half. Place 1 piece of dough between 2 sheets of parchment paper; roll into 7-inch square. Return to refrigerator. Repeat with remaining dough.
• Stack 1 chocolate square on top of 1 coconut square, removing parchment paper sheets between layers. Repeat with remaining dough squares to form second stack.
• Remove top sheets of parchment paper. Tightly roll up each stack, using bottom sheet of parchment paper to help roll dough. Spread coarse sugar onto additional sheet of parchment paper. Roll each log in sugar until evenly coated. Wrap individually in plastic wrap. Refrigerate 4 hours.
• Heat oven to 375°F. Unwrap dough; cut each log into 24 slices. Place, 2 inches apart, on baking sheet.
• Bake 8 to 10 min. or until edges are golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

BASIC CHOCOLATE PINWHEEL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

COCONUT-CHOCOLATE PINWHEEL COOKIES

Steps:

• In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat together 8 tablespoons butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low and slowly add flour mixture, beating until almost combined. Add coconut and beat until incorporated. Place dough between two sheets of parchment and roll out to a 10 1/2-by-12 1/2-inch rectangle, 1/4 inch thick. Using a sharp knife, trim 1/2 inch from edges to create a 10-by-12-inch rectangle. Transfer to a baking sheet. Refrigerate until firm, at least 1 hour and up to overnight.
• Place chocolate and remaining 1 tablespoon butter in a heatproof bowl set over a pot of simmering water; stir until melted and smooth, about 3 minutes. Remove from heat and stir in condensed milk. Let cool 5 minutes. Mixture will be thick and pasty.
• Remove dough from refrigerator and peel off top sheet of parchment. Using an offset spatula, spread chocolate mixture evenly over surface of dough. Using the bottom sheet of parchment for support, roll dough into a tight log. Wrap log in plastic; refrigerate at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Remove plastic from log and cut log into 1/4-inch-thick rounds. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Bake, rotating pans halfway through, until firm and beginning to brown around edges, 15 to 18 minutes. Let cool on sheets 5 minutes, then transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

CHOCOLATE-COCONUT PINWHEELS

Steps:

• In a large mixing bowl beat shortening and butter until softened. Add the 3/4 cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the vanilla and mix well.
• In a separate bowl combine flour, cocoa, baking powder and salt. Add to the butter mixture and beat until well mixed.
• Divide dough in half and chill 2-3 hours or until easy to handle.
• Preheat oven to 350 degrees F. Grease cookie sheets.
• Mix softened cream cheese, 1/3 cup sugar and 1 tsp vanilla until smooth. Stir in the coconut.
• Roll each half of the dough into a 10-inch square. Cut each square into sixteen 2 1/2-inch squares. Place 1/2 inch apart on an ungreased cookie sheet. Cut 1-inch slits from each corner to center of square. Drop a level tsp of the coconut mixture onto each center.
• Sprinkle chopped nuts in the center and firmly press to seal. Bake for 8-10 minutes or until edges are firm and cookies are slightly puffed. Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.

COCONUT CREAM CHEESE PINWHEELS

Steps:

• Whisk together the flour and baking powder in a medium bowl and set aside.
• Add the cream cheese to the bowl of a stand mixer or use a hand mixer. Mix on high speed until the cream cheese is smooth and free of any lumps. Add the butter and mix again until mixture is very smooth and creamy, about 1 minute. Add the egg, sugar and vanilla and mix until all ingredients are well combined, about 1 minute. Add dry ingredients and mix just until the flour is incorporated. Do not over mix. Over mixing makes dough tough.
• Divide dough in half. Form each half into a rectangle shape. Wrap each half in plastic wrap and refrigerate for 1 to 2 hours until firm. While the cookie dough is refrigerated, make the filling.
• Using a hand held mixer, mix the cream cheese in a medium bowl until smooth and creamy, about 1 minute. Add sugar and mix until smooth again. Using a wooden spoon, mix in the coconut and white chocolate chips. Set mixture aside.
• Remove 1 half of dough from the refrigerator at a time, leaving the second one until you're ready to use it.
• Roll dough out onto a lightly floured surface. I used parchment paper for these, trying not to work too much excess flour into the dough. Roll the dough into a rectangle, trying to roll it to about 7 x 14 or 8 x 13 inch rectangle and about 1/8 inch in thickness. I concentrated more on the thickness, making sure I didn't roll the dough too thick.
• Using a square cookie cookie, cut cookie dough into squares. Note, Martha used a fluted 3 1/2 inch cookie cutter. I used a fluted 3 1/4 inch cookie cutter. If you don't have a fluted one, feel free to use a plain one. You really don't want to go much smaller with the size of the cookie cutter though. The cookie dough needs to be big enough to fold in the corners to form the pinwheels.
• Cut out the cookies and use a metal spatula to transfer them to ungreased cookie sheets, leaving at least 1 1/2 inches between them. I placed 6 cookies on each cookie sheet.
• Using a sharp knife or a pastry wheel cutter, (if you want fluted edges), cut 1 inch slits diagonally from each corner to almost the center of each dough square.
• Place one rounded teaspoon of the filling mixture in the center of each dough square. Lift up and fold inward every other dough tip into the center, pressing slightly to seal. This forms the pinwheel.
• Whisk together the egg and oil. Using a pastry brush, lightly brush each pinwheel with the egg wash, be careful to not brush the edges of dough with egg wash. This will cause cookies to adhere to the cookie sheet. I also don't wash the tips of the dough. I find it causes excess browning on the tips.
• Sprinkle the tops of cookies generously with granulated sugar or coarse sugar if preferred.
• Bake until the cookies are slightly puffed and barely golden around the edges, about 10 to 12 minutes. Allow cookies to cool on cookie sheets for about 5 minutes. Using a sharp metal spatula, transfer cookies to a wire rack to completely cool.
• Store cookies in an airtight container. Cookies can be frozen for up to one month. Place between layers of wax paper when freezing.
• These cookies look adorable when displayed on skewers in a jar of sugar.

CHOCOLATE PINWHEELS

Steps:

• In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.
• Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 400°F. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.