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Chocolate Coconut Pinwheels

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Ingredients
  Butter 4 Ounce, softened (1 stick)
  Coconut 1⁄4 Cup (4 tbs) (flaked)
  Butter stick 4 Ounce, softened
  Sugar 1 Cup (16 tbs)
  Egg 1
  Vanilla extract 1 Teaspoon
  Cake flour 2 Cup (32 tbs)
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Chocolate square 2 Ounce, melted (unsweetened)
  Coconut 1⁄4 Cup (4 tbs), flaked
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coconut
Interest: 
Kids
Servings: 
4

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