Chocolate-coconut Pinwheels recipe

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Ingredients

1 ¾ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
⅓ cup unsweetened cocoa powder
⅓ cup shortening
⅓ cup butter
¾ cup white sugar
1 egg
1 tablespoon milk
2 teaspoons vanilla extract
3 ounces cream cheese
⅓ cup white sugar
1 cup flaked coconut
¼ cup finely chopped walnuts

Nutrition Info

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
servingSize: -
sodium: 143.7 mg
sugar: 15.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. In a separate bowl combine flour, cocoa, baking powder and salt. Add to the butter mixture and beat until well mixed.

  3. Divide dough in half and chill 2-3 hours or until easy to handle.

  4. Preheat oven to 350 degrees F. Grease cookie sheets.

  5. Mix softened cream cheese, 1/3 cup sugar and 1 tsp vanilla until smooth. Stir in the coconut.

  6. 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.

  7. 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.

Recipe Yield

32 cookies

Recipe Note

These cookies taste as good as they look.

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