Chewy Coconut Chocolate Pinwheel Cookie Recipe

Chewy Coconut Chocolate Pinwheel Cookie Recipe

I chose this cookie this year to add some taste variety to the gifts that I give away and add some visual difference. A pinwheel cookie does just the thing. I originally found this recipe once again from Martha in a Christmas baking supplement a bunch of years ago.

It has been a few years since I last made this cookie but I remember it being tender, tasty, but a little too big.  For this year's version I changed the chocolate mix, added some additional vanilla, and made the cookies smaller. And of course I can mix and assemble them early to bake off nearer Christmas time.

For this cookie recipe I used:

13 1/2 Ounces of Unsalted Butter
3 Cups of Sugar
3 Large Eggs
4 1/2 Teaspoons of Vanilla
6 Cups of Cake Flour (not self rising)
1 1/2 Teaspoons of Baking Soda
1 1/2 Teaspoons of Salt
4 1/2 Cups of Unsweetened Shredded Coconut
9 Ounces of Buttersweet Chocolate
9 Ounces of Milk Chocolate
1 Cup of Sweetened Condensed Milk

More after the jump

Measure out the chocolates and 1/2 an ounce of unsalted butter and set aside. Heat water under a double boiler.

In a small bowl place the egg and vanilla for ease in adding later.

Measure out Cake Flour, Baking Soda, and Salt and sift into a medium bowl.

Beat butter and sugar in a mixer with a flat paddle for at least 2 minutes on medium speed.

Scrape down the bowl and add the Egg and Vanilla and mix for another 2 minutes and scrape down the bowl once more.

With the mixer on slow, add the flour mixture a little at a time until the dough comes together and scrape down the bowl again.

With the mixer still on low add the Coconut until just combined.

Place dough on a piece of parchment paper that is larger than 10 x 15 inches. Place another same sized piece of parchment over the dough. Roll out and form a rectangle that is 10 x 15 inches in size.

Melt the reserved chocolate and butter in a double boiler until the mixture melts, but just barely. Remove from the heat and stir in the condensed milk until it comes together. The texture will change to a fudgy texture.

Then take the chocolate mixture and spread it onto the dough. Leave 1/2 to 1 inch border on each long side of the dough.

With the tip of a sharp knife, cut the chocolate covered dough longways down the middle. Put one piece of the dough aside. You may wish to put a cutting board under the dough before cutting.

Starting with the full chocolate edge of the dough start rolling towards you using the parchment to help roll the dough up into a long log. The bare edge is used to seal the cookie up.

Chill the dough log for 1/2 hour. Unwrap log and place on a cutting board. Cut the log into 1/2 to 1/3 inch thick pieces.

From this point I have laid the cut pieces out and frozen them to bake off at a later date. Stay tuned later for the baking.

Enjoy!

Even more after the jump



Some Extra Pictures:

Adding the vanilla & egg.

Adding the coconut.

The finished dough.

Rolling between parchment.

Getting the size right.

Starting the chocolate.

Melted chocolate.

Spreading the chocolate mixture.

Beginning the roll.