Chocolate-Coconut Pinwheels
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5 Hr 30 Min
Prep : 20 Min Cook: 5 Hr 10 Min
Looking for a cookie recipe for an upcoming cookie exchange? These Chocolate-Coconut Pinwheels are a treat to eat—and lovely to look at, too.
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1-1/2 cups flour
2
1/4 tsp. Magic Baking Powder
3
1/2 cup butter, softened
4
2/3 cup granulated sugar
5
1 egg
6
1 tsp. vanilla
7
3/4 cup sweetened flaked coconut
8
2 oz. (1/4 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted
9
1/2 cup coarse sugar
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How do I make it ?
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Step 1
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. Step 2
Add coconut to half the dough; mix well. Mix melted chocolate with remaining dough. Wrap separately in plastic wrap. Refrigerate 1 hour. Step 3
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. Step 4
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. Step 5
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. Step 6
Heat oven to 375°F. Unwrap dough; cut each log into 24 slices. Place, 2 inches apart, on baking sheet. Step 7
Bake 8 to 10 min. or until edges are golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely. Kraft Kitchen Tips!
How to Easily Stack Dough Squares
Peel back top sheet of parchment paper on each dough stack. Hold bottom sheet of parchment paper, then flip chocolate dough square over onto coconut dough square. Remove parchment paper, then roll into log as directed.
How to Cut Dough Logs into Even Slices
Cut 1 log of dough into 4 pieces; cut each piece in half, then each half into thirds to make 24 slices. Repeat with remaining log of dough.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value
Fat 6 g
Saturated fat 3.5 g
18 %
Cholesterol 20 mg
Sodium 40 mg
2 %
Carbohydrate 19 g
Fibre 1 g
Sugars 12 g
Protein 1 g
Vitamin A
4 %
Vitamin C
0 %
Calcium
0 %
Iron
4 %
Servings
24 servings, 2 cookies (29 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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