Chocolate Coconut Pinwheels
|Butter||4 Ounce, softened (1 stick)|
|Coconut||1⁄4 Cup (4 tbs) (flaked)|
|Butter stick||4 Ounce, softened|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Cake flour||2 Cup (32 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Chocolate square||2 Ounce, melted (unsweetened)|
|Coconut||1⁄4 Cup (4 tbs), flaked|
1. In a medium bowl, beat butter and sugar with an electric mixer on medium speed until light and fluff}'. Beat in egg and vanilla.
2. Add cake flour mixed with baking soda and salt and beat until blended. Divide dough in half between 2 bowls. Blend melted chocolate into dough in one bowl; stir coconut into dough in other bowl. Cover each bowl with plastic wrap and refrigerate at least 1 hour, or until firm.
3. Gather chocolate dough into a hall; place between pieces of wax paper and roll out into an 8 x 12-inch rectangle. Repeat with coconut dough. Place one rectangle on top of the other and roll up from a long side into a 12-inch roll. Wrap in wax paper and refrigerate about 30 minutes, or until firm.
4. Preheat oven to 350°F. Using a sharp knife, cut dough into 1/4-inch slices. Place about 3 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, until lightly browned. Let cookies cool on sheets 2 minutes, then remove to a rack and let cool completely.