CHOCOLATE-COCONUT PINWHEELS

Chocolate-Coconut Pinwheels image

Layers of chocolate and coconut dough rolled in sugar make fancy pinwheel cookies that will impress your family and friends!

Provided by My Food and Family

Categories Dairy

Time 5h30m

Yield 24 servings, 2 cookies each

Number Of Ingredients 9

Ingredients

1-1/2 cups flour
1/4 tsp. baking powder
1/2 cup butter, softened
2/3 cup granulated sugar
1 egg
1 tsp. vanilla
3/4 cup BAKER'S ANGEL FLAKE Coconut
2 oz. BAKER'S Semi-Sweet Chocolate, melted
1/2 cup coarse sugar

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.

Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g