Coconut-chocolate pinwheel cookies are easy to prepare. Although you may see that you can have the finished product in as much as three days, it does not mean that you will be working much on them. You do a set of procedures, which are pretty simple and straightforward, and let it rest overnight. You do another set the next day and bake the next day. You can also have your pinwheel cookies in a day if you have the time to wait in between procedures. But when the cookies are ready, the satisfaction they bring to the taste buds is surely guaranteed.
2 cups of cake flour, not self-rising
1/2 tsp. of baking soda
1/4 tsp. of kosher salt
9 tbsp. of unsalted butter, room temperature
1 cup of sugar
1 large egg
1 tsp. pure vanilla extract
1 1/2 cups or 6 oz. of desiccated unsweetened coconut
1 ¾ cups or 9 oz. of bittersweet chocolate, chopped
1/2 cup of sweetened condensed milk
1. Put flour, baking soda, and salt in a medium bowl and whisk together.
2. Beat together 8 tablespoons butter and sugar on medium speed until light and fluffy in the bowl of a mixer fitted with the paddle attachment.
3. Beat in egg and vanilla, reducing the speed to low.
4. Slowly add the flour mixture, beating until combined.
5. Add coconut and beat until incorporated.
6. 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. Trim 1/2 inch from edges to create a 10-by-12-inch rectangle, using a sharp knife.
7. Transfer to a baking sheet and refrigerate until firm, at least 1 hour, or overnight.
1. In a heatproof bowl set over a pot of simmering water, place chocolate and the remaining 1 tablespoon of butter. Stir until melted and smooth or for about 3 minutes. Remove from heat.
2. Stir in condensed milk. Let cool for 5 minutes or until the mixture is thick and pasty.
3. Bring out the dough from the refrigerator and peel off the top sheet of parchment paper.
4. Spread chocolate mixture evenly over the surface of the dough, using an offset spatula. Use the bottom sheet of parchment for support to roll dough into a tight log.
5. Wrap log in plastic; refrigerate at least 2 hours or overnight.
1. Preheat oven to 350 degrees.
2. Remove plastic from the log and cut the log into 1/4-inch-thick rounds.
3. Transfer to parchment-lined baking sheets, spaced 1 inch apart.
4. Bake, rotating pans halfway through, until firm and beginning to brown around edges, 15 to 18 minutes.
5. Let cool on sheets for 5 minutes, then transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature for up to 1 week.
- The texture of your cookies will not change whether you finish baking within a day or when it takes you three days. Just make sure that if you plan to have your cookies during the day, you have to spend the waiting time before proceeding to the next set of procedures.