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Coconut Cream Cheese Pinwheels

This recipe was a first-place winner of Martha Stewart Living Television's Cookie of the Week Contest, submitted by Imelda Rodriguez of Palmdale, California. The recipe originated with her Filipina grandmother.

  • Yield: Makes 30 cookies
Coconut Cream Cheese Pinwheels

Source: Martha Stewart Living, February 2000

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 3 ounces cream cheese, room temperature
  • 1 large egg
  • 2 cups all-purpose flour, plus more for dusting
  • 2/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 3 ounces cream cheese, room temperature
  • 3 tablespoons sugar
  • 1 cup unsweetened coconut
  • 1/3 cup white chocolate chips
  • 1 large egg, lightly beaten
  • 1 tablespoon vegetable oil
  • Granulated sugar

Directions

  1. Using a hand-held electric mixer, cream butter and cream cheese until fluffy, about 2 minutes. Add egg, 1 cup flour, sugar, baking powder, and vanilla. Beat on low speed until combined. Gradually add remaining cup flour. Using a wooden spoon, stir until fully combined. Divide dough in half. Shape each half into a disc, wrap in plastic, and refrigerate until firm, 1 to 2 hours.

  2. Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.

  3. Prepare the filling: Using a hand-held electric mixer, beat cream cheese and sugar until fluffy. With a wooden spoon, stir in coconut and chips. Set aside.

  4. Remove one disc of dough from refrigerator. Roll on a lightly floured surface into an 8-by-13-inch rectangle about 1/8-inch thick. With a fluted cookie cutter, cut into 15 2 1/2-inch squares. Place on prepared baking sheets, about 1 1/2 inches apart.

  5. Place 1 teaspoon filling in center of each square. Using a fluted pastry wheel, cut 1-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, and form a pinwheel. Press lightly to seal.

  6. Whisk together egg and oil. Using a pastry brush, lightly brush tops of pinwheels with egg mixture. Sprinkle with sugar.

  7. Transfer to oven, and bake until edges are golden and cookies are slightly puffed, 10 to 12 minutes. Transfer baking sheet to a wire rack to cool. Let cool for 5 minutes on baking sheets before transferring cookies to wire rack. Repeat with remaining disc of dough.

Reviews (17)

  • shehaak 10 Aug, 2011

    The recipe means unsweetened shredded coconut.

  • Sarla1 10 Aug, 2011

    Hi, I would love to make this recipe but do not eat eggs. Can this be made without eggs in the dough?? Would really appreciate a response.
    Thanks

  • Sarla1 10 Aug, 2011

    Hi, I would love to make this recipe but do not eat eggs. Can this be made without eggs in the dough?? Would really appreciate a response.
    Thanks

  • crafteechic 10 Aug, 2011

    Hi! This recipe looks so delicate but so yummy. I would like to make it, is the unsweetened coconut milk or cream? Thanks again for posting this recipe.

  • aikaterina 14 Jan, 2011

    These are very delicious cookies, but it takes a lot of time to construct them. I found unsweetened coconut in a large grocery store next to the all-natural baking items (e.g. carob), but you can also buy sweetened coconut and omit the sugar in the filling recipe, if you don't mind the filling being more sweet.

  • EStefanie 19 Aug, 2010

    This recipe was a disaster to put together. The dough was impossible to work with. Don't attempt this - at least not in the summer, like I did.

  • EStefanie 19 Aug, 2010

    This recipe was a disaster to put together. The dough was impossible to work with. Don't attempt this - at least not in the summer, like I did.

  • lovetobake45 20 Mar, 2009

    I loved this cookie. I did not find unsweetened Coconut therefore, made this without any Coconut. It was very tasty and easy recipe to follow. Thank you to the lady who had submitted this recipe and her grandmother! Thank you to dear Martha as well for her wonderful recipies and cookbooks. I have made many wonderful things from her cookbooks, her cookie book as well as visiting this website. Thank you Martha! :)

  • KrystynaInSydney 4 Mar, 2009

    sounds a lot like rugelah except for cream cheese/cocnut/choc chip filling and shaped differently VERY CLEVER COOKIE

  • msbj 2 Mar, 2009

    beijing, suzstg and trudy-d, .....I have learned a lot just reading the comments from you ladies. Thanks for your views. I have a question, could you use regular cocconut flakes and chop them up a little finer in a grinder or food processor?

  • beijingPTA 1 Mar, 2009

    Unsweetened coconut is also referred to as "dessicated" coconut. This recipe is Filipino, and in Asia there is no such thing as sweetened coconut. You can probably find unsweetened/dessicated coconut in the Asian food isle at larger grocery stores. It is cut super, super fine and short.

  • suzstg 1 Mar, 2009

    they sound tasty enough, but also sound like lots of work! I did not find the recipe too hard to understand. If you just read through the entire set of directions BEFORE you start to make them, you will easily understand why certain items are listed twice.

  • Trudy_D 1 Mar, 2009

    why does Martha not put dividing lines between the 2 separate mixtures? it list 2 pkgs of cream cheese and then the instructions say blend the butter and cream cheese ... not blend the butter and 3 oz of cream cheese.... when a beginner goes to make this recipe they will add all the cheese at once... I have found this type of error on several of Martha's recipes... not everyone is an experienced baker... perhaps they could try writing these recipes for the new cooks to understand...

  • omarina 1 Mar, 2009

    Hi
    You can buy unsweetened coconut in a bulk food store.

  • gamick 1 Mar, 2009

    Yes, you can buy unsweetened coconut in the freezer section.

  • Vicki370 1 Mar, 2009

    I have tried in the past to buy unsweetened coconut and could not find it. I only find the bag of shredded sweetened coconut. I wonder if I could use that and omit the sugar? Has anyone found unsweetened coconut in their stores? I guess I could buy a coconut and shred it myself!

  • Justine2008 1 Nov, 2008

    I think cheese instead of coconut is better.. Savoury not Sweet AND Savoury- It make sit cheesier and dee-licious!
    =O

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