For a richer chocolate flavor, use dark cocoa powder. Ensure the butter and cream cheese are properly softened for a smooth and lump-free filling. Chilling the dough is crucial for easy handling and prevents the cookies from spreading too much during baking. Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Chocolate-coconut Pinwheels
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING16 People
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VIEWS18
These delightful pinwheel cookies are a swirl of rich chocolate and tropical coconut, creating a treat that's as visually appealing as it is delicious. Perfect for holidays or any day you want to add a touch of elegance to your dessert spread.
Ingridients
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Nutrition
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Carbohydrate28 g
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Cholesterol28 mg
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Fiber2 g
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Protein3 g
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Saturated Fat6 g
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Sodium144 mg
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Sugar16 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large mixing bowl, cream together the shortening and butter until light and fluffy. Gradually add the 3/4 cup of sugar and beat until well combined. (5 minutes)
02
StepAdd the milk, egg, and 1 teaspoon of vanilla extract to the creamed mixture. Beat until fully incorporated. (2 minutes)
03
StepIn a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)
04
StepDivide the dough in half, wrap each portion in plastic wrap, and chill in the refrigerator for at least 2-3 hours, or until firm enough to handle. (180 minutes)
05
StepPreheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. (10 minutes)
06
StepIn a medium bowl, beat together the softened cream cheese, 1/3 cup of sugar, and the remaining 1 teaspoon of vanilla extract until smooth. Stir in the flaked coconut until evenly distributed. (5 minutes)
07
StepOn a lightly floured surface, roll each half of the chilled dough into a 10-inch square. Using a sharp knife or pizza cutter, cut each square into sixteen 2 1/2-inch squares.
08
StepPlace the squares about 1/2 inch apart on the prepared cookie sheets. Cut a 1-inch slit from each corner towards the center of each square, being careful not to cut all the way to the middle.
09
StepPlace a level teaspoon of the coconut cream cheese mixture in the center of each square. Sprinkle chopped walnuts over the coconut filling and gently press to help seal the edges.
10
StepBake for 8-10 minutes, or until the edges are firm and the cookies are lightly puffed. (9 minutes)
11
StepLet the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely. (60 minutes)
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Please Rate
Aubrey Blanda
Jun 22, 2025These cookies were a hit at my holiday party! Everyone loved the combination of chocolate and coconut.
Luisa Mertz
Jun 14, 2025The slits in the corners make such a pretty design. They look professionally made!
Mattie Ebert
Jun 13, 2025Next time, I might try adding a sprinkle of sea salt to the tops for a salty-sweet twist.
Vernon Hickle
Apr 18, 2025I found the dough a bit sticky, but chilling it longer definitely helped. The end result was worth the effort!