Chocolate-coconut Pinwheels Chef John's Recipe

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Chocolate-coconut Pinwheels

"These cookies taste as good as they look."

Ingredients :

• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/3 cup unsweetened cocoa powder
• 1/3 cup shortening
• 1/3 cup butter
• 3/4 cup white sugar
• 1 egg
• 1 tablespoon milk
• 2 teaspoons vanilla extract
• 3 ounces cream cheese
• 1/3 cup white sugar
• 1 cup flaked coconut
• 1/4 cup finely chopped walnuts

Instructions :

Prep :	Cook : 16M	Ready in :

• 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.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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