Chocolate Coconut Pinwheels Recipe
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Category: |
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Ingredients: |
Ingredients: 1‐1/2 cups flour
1/4 tsp. CALUMET
Baking Powder
1/2 cup butter, softened
2/3 cup granulated
sugar
1 egg
1 tsp. vanilla
3/4 cup BAKER'S
ANGEL FLAKE
Coconut
2 oz. BAKER'S Semi‐
Sweet Chocolate,
melted
1/2 cup coarse sugar
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Directions: |
Directions:COMBINE flour and baking powder. Beat
butter and granulated sugar in large bowl with
mixer until light and fluffy. Blend
in egg and vanilla. Gradually add flour
mixture, mixing well after each addition.
Divide dough in half.
ADD coconut to half the dough; mix well. Mix
melted chocolate with remaining dough. Wrap
separately in plastic wrap.
Refrigerate 1 hour.
DIVIDE each ball of dough in half. Place 1
piece of dough between 2 sheets of
parchment paper; roll into 7‐inch square.
Return to refrigerator. Repeat with remaining
dough.
STACK 1 chocolate square on top of 1
coconut square, removing parchment paper
sheets between layers. Repeat with
remaining dough squares to form second
stack.
REMOVE top sheets of parchment paper.
Tightly roll up each stack, using bottom sheet
of parchment paper to help roll
dough. Spread coarse sugar onto additional
sheet of parchment paper. Roll each log in
sugar until evenly coated. Wrap
individually in plastic wrap. Refrigerate 4
hours.
HEAT oven to 375°F. Unwrap dough; cut
each log into 24 slices. Place, 2 inches apart,
on baking sheet.
BAKE 8 to 10 min. or until edges are golden
brown. Cool on baking sheets 1 min. Remove
to wire racks; cool completely |
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