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Coconut-Chocolate Pinwheel Cookies
Credit:
Bryan Gardner
Recipe Summary
prep: 45 mins
total: 11 hrs 45 mins
Yield: Makes about 24
Ingredients
Ingredient Checklist
2 cups cake flour (not self-rising)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
9 tablespoons unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups desiccated unsweetened coconut (6 ounces)
9 ounces bittersweet chocolate, chopped (1 3/4 cups)
1/2 cup sweetened condensed milk
Gallery
Coconut-Chocolate Pinwheel Cookies
Credit:
Bryan Gardner
Recipe Summary
prep: 45 mins
total: 11 hrs 45 mins
Yield: Makes about 24
Gallery
Coconut-Chocolate Pinwheel Cookies
Credit:
Bryan Gardner
Coconut-Chocolate Pinwheel Cookies
Credit:
Bryan Gardner
Coconut-Chocolate Pinwheel Cookies
Recipe Summary
prep: 45 mins
total: 11 hrs 45 mins
Yield: Makes about 24
Recipe Summary
prep: 45 mins
total: 11 hrs 45 mins
Yield: Makes about 24
prep: 45 mins
total: 11 hrs 45 mins
prep:
45 mins
total:
11 hrs 45 mins
Yield: Makes about 24
Makes about 24
Ingredients
Ingredients
- 2 cups cake flour (not self-rising)
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 9 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups desiccated unsweetened coconut (6 ounces)
- 9 ounces bittersweet chocolate, chopped (1 3/4 cups)
- 1/2 cup sweetened condensed milk
Directions
In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat together 8 tablespoons butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low and slowly add flour mixture, beating until almost combined. Add coconut and beat until incorporated. Place dough between two sheets of parchment and roll out to a 10 1/2-by-12 1/2-inch rectangle, 1/4 inch thick. Using a sharp knife, trim 1/2 inch from edges to create a 10-by-12-inch rectangle. Transfer to a baking sheet. Refrigerate until firm, at least 1 hour and up to overnight.
Place chocolate and remaining 1 tablespoon butter in a heatproof bowl set over a pot of simmering water; stir until melted and smooth, about 3 minutes. Remove from heat and stir in condensed milk. Let cool 5 minutes. Mixture will be thick and pasty.
Remove dough from refrigerator and peel off top sheet of parchment. Using an offset spatula, spread chocolate mixture evenly over surface of dough. Using the bottom sheet of parchment for support, roll dough into a tight log. Wrap log in plastic; refrigerate at least 2 hours and up to overnight.
Preheat oven to 350 degrees. Remove plastic from log and cut log into 1/4-inch-thick rounds. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Bake, rotating pans halfway through, until firm and beginning to brown around edges, 15 to 18 minutes. Let cool on sheets 5 minutes, then transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
Reviews (19)
Add Rating & Review
45 Ratings
5 star values:
15
4 star values:
15
3 star values:
10
2 star values:
3
1 star values:
2
Load More Reviews
Reviews (19)
Add Rating & Review
45 Ratings
5 star values:
15
4 star values:
15
3 star values:
10
2 star values:
3
1 star values:
2
Add Rating & Review
45 Ratings
5 star values:
15
4 star values:
15
3 star values:
10
2 star values:
3
1 star values:
2
45 Ratings
5 star values:
15
4 star values:
15
3 star values:
10
2 star values:
3
1 star values:
2
45 Ratings
5 star values:
15
4 star values:
15
3 star values:
10
2 star values:
3
1 star values:
2
- 5 star values:
- 15
- 4 star values:
- 15
- 3 star values:
- 10
- 2 star values:
- 3
- 1 star values:
- 2
Martha Stewart Member
Rating: 5 stars
12/10/2017
I keep the chocolate in the double boiler on my granite countertop and scoop it out all at once to spread it. I go end to end except leave about 1/2 inch on one of the long sides so that when you’re rolling the dough, the extra can ooze to the end. I roll from the long side to make more, smaller cookies, because they are a big hit and I’d rather share smaller/more cookies at my cookie exchange. Love using the desiccated coconut because it gives it a chewier bite and is more “gourmet.” I also use a bread knife to get thin slices so that I have enough to compensate for my “goofs.”
Martha Stewart Member
Rating: Unrated
12/15/2013
The ganache stiffened up when I spread it onto the chilled dough. I massaged the ganache with the palm of my hand to spread it evenly and smoothly over the dough. Also, the dough cracked when rolled, but I reshaped it once it was wrapped in the parchment. I haven't baked these yet - they're still chilling - but I can't wait to taste them.
Martha Stewart Member
Rating: 4 stars
11/12/2013
Like a prettier chocolate-dipped macaroon. Very tasty and easy.
Martha Stewart Member
Rating: Unrated
12/11/2012
This recipe is very versatile!! Try making the dough without coconut and adding cinnamon for chocolate-cinnamon swirls OR adding orange zest for chocolate-orange swirls. Everyone tries to guess how I made the chewy chocolate layer. Thanx Martha - I love you!!!!! :D
Martha Stewart Member
Rating: Unrated
06/26/2012
This recipe receives a 5 Star from me just the way it is written...delicious cookie that I will make for years to come.
Martha Stewart Member
Rating: Unrated
12/21/2009
I made a big plate of six or seven different holiday cookies, and these disappeared the fastest. They're really pretty and the chewiness in them is fantastic. I like that they look nice in a clear tin to give as gifts. Considering how easy they were to make, they are definitely worth it.
Martha Stewart Member
Rating: Unrated
10/03/2009
I think that you would find these less dry if you used regular
sweet ened coconut....................mykele
Martha Stewart Member
Rating: Unrated
01/22/2009
I made these last weekend and they are great. It does take some planning since you need to chill them overnight but they are worth it. They puff up more than I expected so definitely leave the 1" on each side. I used generic sweetened coconut from the grocery store and it worked fine. This recipe is a keeper.
Martha Stewart Member
Rating: Unrated
11/28/2008
I've used both the dessicated coconut and sweetened coconut, and both are delicious! The latter is obviously a bit sweeter and lends toward a moister cookie. This is a holiday favorite that many look forward to every year!
Martha Stewart Member
Rating: Unrated
11/07/2008
I wonder if you could use the sweetened coconut. What would it hurt? I ask because in my particular condition it is hard for me to go shopping around looking for this.
Martha Stewart Member
Rating: Unrated
09/17/2008
Simple steps to follow to create a delicious cookie! I did not have desiccated coconut so I whirled the contents of a bag of coconut in my food processor and measured the quantity needed. The cookies turned out perfect!
Martha Stewart Member
Rating: Unrated
09/17/2008
organic food stores will have the dessicated coconut , its the only place i could find it.
Martha Stewart Member
Rating: Unrated
09/15/2008
Dessicated means dried. Usually this refers to macaroon coconut which is fine grated. To my knowledge it is not pre sweetened. Remember Almond Joys? Mounds? Same thing. Good luck picksuptoys.
Martha Stewart Member
Rating: Unrated
09/15/2008
Look in the bulk food stores if possible. There is a number of ways coconut can be purchased. Sweetened, unsweetened, flaked, shredded etc. should be able to be found in a supermarket.
Martha Stewart Member
Rating: Unrated
09/15/2008
Am I to assume you roll up the cookie sheet from the long side as opposed to the short end? From all the comments I would like to make them, sound good.
Thanks
Martha Stewart Member
Rating: Unrated
09/15/2008
Will someone please tell me what unsweetened shredded desiccated coconut is?
Thanks
Martha Stewart Member
Rating: Unrated
09/15/2008
These are wonderful! I make them at Christmas and use for gifts! They are super tasty and while a bit more labor intensive than a drop cookie, they are definitely worth the effort!
Martha Stewart Member
Rating: Unrated
09/15/2008
I have been making these cookies for 6 years, and it is one of my sons favorite cookie and he always begs me to make them, the funny thing is my kids do not like coconut at all but LOVE these cookies! They are out of this world!!!
Martha Stewart Member
Rating: Unrated
09/05/2008
Great recipe, instructions and results. A wee bit trickey but worth the effort. It is nice to have cookie doughrecipes in rolls to slice and can be frozen. A variety of dough can be in the freezer which makes for a nice presentation as well variety.
buddyone
Martha Stewart Member
Rating: 5 stars
12/10/2017
I keep the chocolate in the double boiler on my granite countertop and scoop it out all at once to spread it. I go end to end except leave about 1/2 inch on one of the long sides so that when you’re rolling the dough, the extra can ooze to the end. I roll from the long side to make more, smaller cookies, because they are a big hit and I’d rather share smaller/more cookies at my cookie exchange. Love using the desiccated coconut because it gives it a chewier bite and is more “gourmet.” I also use a bread knife to get thin slices so that I have enough to compensate for my “goofs.”
Rating: 5 stars
Rating: Unrated
12/15/2013
The ganache stiffened up when I spread it onto the chilled dough. I massaged the ganache with the palm of my hand to spread it evenly and smoothly over the dough. Also, the dough cracked when rolled, but I reshaped it once it was wrapped in the parchment. I haven't baked these yet - they're still chilling - but I can't wait to taste them.
Rating: Unrated
Rating: 4 stars
11/12/2013
Like a prettier chocolate-dipped macaroon. Very tasty and easy.
Rating: 4 stars
Rating: Unrated
12/11/2012
This recipe is very versatile!! Try making the dough without coconut and adding cinnamon for chocolate-cinnamon swirls OR adding orange zest for chocolate-orange swirls. Everyone tries to guess how I made the chewy chocolate layer. Thanx Martha - I love you!!!!! :D
Rating: Unrated
06/26/2012
This recipe receives a 5 Star from me just the way it is written...delicious cookie that I will make for years to come.
Rating: Unrated
12/21/2009
I made a big plate of six or seven different holiday cookies, and these disappeared the fastest. They're really pretty and the chewiness in them is fantastic. I like that they look nice in a clear tin to give as gifts. Considering how easy they were to make, they are definitely worth it.
Rating: Unrated
10/03/2009
I think that you would find these less dry if you used regular
sweet ened coconut....................mykele
Rating: Unrated
01/22/2009
I made these last weekend and they are great. It does take some planning since you need to chill them overnight but they are worth it. They puff up more than I expected so definitely leave the 1" on each side. I used generic sweetened coconut from the grocery store and it worked fine. This recipe is a keeper.
Rating: Unrated
11/28/2008
I've used both the dessicated coconut and sweetened coconut, and both are delicious! The latter is obviously a bit sweeter and lends toward a moister cookie. This is a holiday favorite that many look forward to every year!
Rating: Unrated
11/07/2008
I wonder if you could use the sweetened coconut. What would it hurt? I ask because in my particular condition it is hard for me to go shopping around looking for this.
Rating: Unrated
09/17/2008
Simple steps to follow to create a delicious cookie! I did not have desiccated coconut so I whirled the contents of a bag of coconut in my food processor and measured the quantity needed. The cookies turned out perfect!
organic food stores will have the dessicated coconut , its the only place i could find it.
Rating: Unrated
09/15/2008
Dessicated means dried. Usually this refers to macaroon coconut which is fine grated. To my knowledge it is not pre sweetened. Remember Almond Joys? Mounds? Same thing. Good luck picksuptoys.
Look in the bulk food stores if possible. There is a number of ways coconut can be purchased. Sweetened, unsweetened, flaked, shredded etc. should be able to be found in a supermarket.
Am I to assume you roll up the cookie sheet from the long side as opposed to the short end? From all the comments I would like to make them, sound good.
Thanks
Will someone please tell me what unsweetened shredded desiccated coconut is?
Thanks
These are wonderful! I make them at Christmas and use for gifts! They are super tasty and while a bit more labor intensive than a drop cookie, they are definitely worth the effort!
I have been making these cookies for 6 years, and it is one of my sons favorite cookie and he always begs me to make them, the funny thing is my kids do not like coconut at all but LOVE these cookies! They are out of this world!!!
Rating: Unrated
09/05/2008
Great recipe, instructions and results. A wee bit trickey but worth the effort. It is nice to have cookie doughrecipes in rolls to slice and can be frozen. A variety of dough can be in the freezer which makes for a nice presentation as well variety.
buddyone
All Reviews for Coconut-Chocolate Pinwheel Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Coconut-Chocolate Pinwheel Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
