Chocolate-Coconut Pinwheels
Submitted by BABY BUNNY
Eye-catching pinwheel cookies made from cocoa-rich chocolate dough, shaped with corner-cut slits and filled with a sweet cream cheese and coconut center topped with chopped nuts. A stunning cookie tray showpiece.
YIELD
32 cookiesPREP
30 minCOOK
10 minREADY
180 minThese are the cookies that make people stop and ask, “How did you DO that?" The answer is surprisingly simple.
A cocoa-laced chocolate dough gets rolled out, cut into small squares, and slit from each corner toward the center. Fold alternate points in, press a spoonful of sweetened cream cheese and coconut filling into the middle, and scatter on some chopped nuts. Into the oven for under 10 minutes.
The result looks like you spent all day in a European pastry kitchen. The chocolate dough puffs slightly around the creamy coconut center, creating a cookie that’s as fun to eat as it is to look at.
Kitchen Tips
- Chill the dough for the full 2 to 3 hours. Warm dough tears when you try to roll it and the pinwheel points won’t hold their shape.
- Press the center firmly after folding the points in. If the filling and nuts aren’t anchored down, the points will spring open during baking.
- Work with one half of the dough at a time and keep the other half refrigerated. The dough softens quickly at room temperature.
Variations
- Swap the coconut filling for raspberry or apricot jam for a chocolate-fruit combination.
- Use toasted almonds instead of mixed nuts for a more refined flavor.
- Dust cooled pinwheels with powdered sugar for a holiday-ready finish.
Ingredients
Directions
In a large mixing bowl beat shortening and butter until softened.
Add the ¾ cup sugar and beat until fluffy.
Add milk, egg and 1 teaspoon 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 to 3 hours or until easy to handle.
Preheat oven to 350℉ (180℃).
Grease cookie sheets.
Mix softened cream cheese, ⅓ cup sugar and 1 teaspoon vanilla until smooth.
Stir in the coconut.
Roll each half of the dough into a 10-inch square.
Cut each square into sixteen 2½-inch squares.
Place ½ inch apart on an ungreased cookie sheet.
Cut 1-inch slits from each corner to center of square.
Drop a level teaspoon of the coconut mixture onto each center.
Sprinkle chopped nuts in the center and firmly press to seal.
Bake for 8 to 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.
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