COCONUT-CHOCOLATE PINWHEEL COOKIES
The chocolate filling rolled into these chewy Christmas pinwheel cookies creates a fudgy, brownie-like swirl that's completely irresistible.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 11h45m
Yield Makes about 24
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat together 8 tablespoons butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low and slowly add flour mixture, beating until almost combined. Add coconut and beat until incorporated. Place dough between two sheets of parchment and roll out to a 10 1/2-by-12 1/2-inch rectangle, 1/4 inch thick. Using a sharp knife, trim 1/2 inch from edges to create a 10-by-12-inch rectangle. Transfer to a baking sheet. Refrigerate until firm, at least 1 hour and up to overnight.
- Place chocolate and remaining 1 tablespoon butter in a heatproof bowl set over a pot of simmering water; stir until melted and smooth, about 3 minutes. Remove from heat and stir in condensed milk. Let cool 5 minutes. Mixture will be thick and pasty.
- Remove dough from refrigerator and peel off top sheet of parchment. Using an offset spatula, spread chocolate mixture evenly over surface of dough. Using the bottom sheet of parchment for support, roll dough into a tight log. Wrap log in plastic; refrigerate at least 2 hours and up to overnight.
- Preheat oven to 350 degrees. Remove plastic from log and cut log into 1/4-inch-thick rounds. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Bake, rotating pans halfway through, until firm and beginning to brown around edges, 15 to 18 minutes. Let cool on sheets 5 minutes, then transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
CHOCOLATE-COCONUT PINWHEELS
These cookies taste as good as they look.
Provided by Laria Tabul
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 28 g, Cholesterol 27.7 mg, Fat 13.1 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 6.3 g, Sodium 143.7 mg, Sugar 15.5 g
CHOCOLATE-COCONUT PINWHEELS
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
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
CHOCOLATE-COCONUT PINWHEELS
These cookies taste as good as they look.
Provided by Allrecipes Member
Categories Coconut Cookies
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 28 g, Cholesterol 27.7 mg, Fat 13.1 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 6.3 g, Sodium 143.7 mg, Sugar 15.5 g
CHOCOLATE PINWHEELS
Recalls Elizabethtown, Pennsylvania field editor Patricia Kile, "My husband's 95-year-old grandfather was intrigued with how the swirls got in these cookies!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. , Divide dough in half; place each half between two sheets of waxed paper. Roll into 12-in. x 10-in. rectangles. Chill until almost firm, about 30 minutes. , In a microwave-safe bowl, melt chips and butter; stir until smooth. Beat in vanilla and salt. Spread over dough. Carefully roll up each rectangle into a tight jelly roll, starting with the long side. Wrap in waxed paper. Chill for 2 hours or until firm. , Gently cut into 1/2-in. slices with a sharp serrated knife; place on greased or parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 37mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE PINWHEELS
Keep a box of buttery pinwheels in your freezer for that time when you really need them.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h50m
Yield 48
Number Of Ingredients 7
Steps:
- In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.
- Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 400°F. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 75 mg
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