Best Chocolate Coconut Pinwheels Recipes

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.

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.