Chocolate coconut pinwheels
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick butter; softened | |
| 1 | cup | Sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | Cake flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | ounces | Unsweetened baking chocolate squares, melted |
| ¾ | cup | Coconut flakes |
Directions
In medium bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Add cake flour mixed with baking soda and salt and beat until well 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. Gather chocolate dough into a ball; 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. Preheat oven to 350 degrees. Using a sharp knife, cut dough into ¼-inch slices. Place about 3 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, until lightly browned. Let cookies cool on 2 minutes, then remove to a rack and let cool completely.
Recipe by: 365 Great Cookies And Brownies Posted to MM-Recipes Digest V4 #302 by Yummi357@... on Nov 22, 1997