New This Month

Chewy Coconut-Chocolate Pinwheels

  • Yield: Makes about 3 dozen

Source: Holiday Cookies 2001, Special Issue Holiday 2001


  • 9 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups cake flour, not self-rising
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 1/2 cups unsweetened shredded desiccated coconut
  • 6 ounces bittersweet chocolate, chopped
  • 1/3 cup sweetened condensed milk


  1. In the bowl of an electric mixer fitted with the paddle attachment, beat 8 tablespoons butter and the sugar on medium speed until fluffy. Add the egg and vanilla, and beat until combined.

  2. In a medium bowl, whisk flour, baking soda, and salt. Add flour mixture to butter mixture, and beat on low speed until combined. Add coconut, and beat until combined. Roll out the dough between two 12-by-17-inch pieces of parchment paper into a 10 1/2-by-15 1/2-inch rectangle, a scant 1/4 inch thick. Using a sharp knife, trim to even dough to a 10-by-15-inch rectangle. Transfer dough to a baking sheet, and place in refrigerator to chill at least 1 hour.

  3. Place the chocolate and the remaining tablespoon butter in the top of a double boiler or a heat-proof bowl set over a pan of simmering water. Melt completely, about 2 minutes, and remove from heat. Stir in the condensed milk. Let stand until slightly thickened, about 5 minutes.

  4. Remove the dough from the refrigerator. Peel off the top piece of parchment. Using an offset spatula, spread the melted chocolate mixture over the dough. Using the bottom piece of parchment for support, roll the dough into a log. Wrap the log in parchment, and chill overnight.

  5. Preheat oven to 350 degrees. Have ready two baking sheets lined with parchment paper. Remove the parchment from the log, and cut log into 1/4-inch-thick rounds. Place the rounds on the baking sheets, spaced 1 inches apart. Bake until light golden brown on edges, 8 to 10 minutes, rotating halfway through. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store the cookies in an airtight container up to 2 weeks.

Reviews Add a comment

  • sweepeez
    15 DEC, 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.
  • kvnsgrl
    12 NOV, 2013
    Like a prettier chocolate-dipped macaroon. Very tasty and easy.
  • one smart cookie
    11 DEC, 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
  • Antoinettemarie
    26 JUN, 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.
  • IzziGirl
    21 DEC, 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.
  • mykele
    3 OCT, 2009
    I think that you would find these less dry if you used regular sweet ened coconut....................mykele
  • llcourtney
    22 JAN, 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.
  • rmcclary
    28 NOV, 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!
  • patcash
    7 NOV, 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.
  • Sweet_One
    17 SEP, 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!