Coconut Cream Cheese Pinwheels Recipes

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-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.

COCONUT CREAM CHEESE PINWHEELS

Steps:

• Using a hand-held electric mixer, cream butter and cream cheese until fluffy, about 2 minutes. Add egg, 1 cup flour, sugar, baking powder, and vanilla. Beat on low speed until combined. Gradually add remaining cup flour. Using a wooden spoon, stir until fully combined. Divide dough in half. Shape each half into a disc, wrap in plastic, and refrigerate until firm, 1 to 2 hours.
• Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
• Prepare the filling: Using a hand-held electric mixer, beat cream cheese and sugar until fluffy. With a wooden spoon, stir in coconut and chips. Set aside.
• Remove one disc of dough from refrigerator. Roll on a lightly floured surface into an 8-by-13-inch rectangle about 1/8-inch thick. With a fluted cookie cutter, cut into 15 2 1/2-inch squares. Place on prepared baking sheets, about 1 1/2 inches apart.
• Place 1 teaspoon filling in center of each square. Using a fluted pastry wheel, cut 1-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, and form a pinwheel. Press lightly to seal.
• Whisk together egg and oil. Using a pastry brush, lightly brush tops of pinwheels with egg mixture. Sprinkle with sugar.
• Transfer to oven, and bake until edges are golden and cookies are slightly puffed, 10 to 12 minutes. Transfer baking sheet to a wire rack to cool. Let cool for 5 minutes on baking sheets before transferring cookies to wire rack. Repeat with remaining disc of dough.

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.

CREAM CHEESE PINWHEELS

Steps:

• Soften cream cheese
• Mix in the powdered Ranch dressing
• Add the pimentos, black olives and the jalapeños.
• Spread evenly over the flour tortillas using a rubber spatula.
• Roll tightly. Cover and chill for about one hour.
• Slice into pinwheels.

COCONUT-CREAM CHEESE PINWHEELS

Steps:

• Make dough: Whisk together flour, sugar, and baking powder in a bowl. Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Divide dough in half, and pat into disks. Wrap each piece in plastic, and refrigerate until dough is firm, 1 to 2 hours.
• Preheat oven to 350°F. Line baking sheets with nonstick baking mats (such as Silpats).
• Make filling: Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Fold in coconut and chocolate chips.
• Remove one disk of dough from refrigerator. Roll about 1/8 inch thick on a lightly floured surface. With a fluted cookie cutter, cut into fifteen 2 1/2-inch squares. Transfer to prepared baking sheets, spacing about 1 1/2 inches apart. Refrigerate 15 minutes. Repeat with remaining dough.
• Place 1 teaspoon filling in center of each square. Using a fluted pastry wheel, cut 1-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, forming a pinwheel. Press lightly to seal. Use the tip of your finger to make a well in the top.
• Make glaze: Using a pastry brush, lightly brush tops of pinwheels with beaten egg. Sprinkle with sanding sugar. Bake 6 minutes. Remove and use the lightly floured handle of a wooden spoon to make the well a little deeper. Fill each well with about 1/2 teaspoon jam. Return to oven, and bake, rotating sheets halfway through, until edges are golden and cookies are slightly puffed, about 6 minutes more. Transfer sheets to wire racks; let cool 5 minutes. Transfer cookies to rack; let cool completely. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.