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Name: Chocolate Coconut Pinwheels
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 48
Cuisine: American
Ingredients: 1/2 ts Baking soda; 3/4 c Coconut flakes; 1 Egg; 2 oz Unsweetened baking chocolate; 1 Stick butter; softened; 1 ts Vanilla extract; 2 c Cake flour; 1 c Sugar; 1/2 ts Salt

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INGREDIENTS

1/2 ts Baking soda
3/4 c Coconut flakes
1 Egg
2 oz Unsweetened baking chocolate
1 Stick butter; softened
1 ts Vanilla extract
2 c Cake flour
1 c Sugar
1/2 ts Salt

Servings

INSTRUCTIONS

In medium bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Add cake flour mixed with baking soda and salt and beat until well blended. Divide dough in half between 2 bowls. Blend melted chocolate into dough in one bowl; stir coconut into dough in other bowl. Cover each bowl with plastic wrap and refrigerate at least 1 hour, or until firm. Gather chocolate dough into a ball; place between pieces of wax paper and roll out into an 8 x 12-inch rectangle. Repeat with coconut dough. Place one rectangle on top of the other and roll up from a long side into a 12-inch roll. Wrap in wax paper and refrigerate about 30 minutes, or until firm. Preheat oven to 350 degrees. Using a sharp knife, cut dough into 1/4-inch slices. Place about 3 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, until lightly browned. Let cookies cool on 2 minutes, then remove to a rack and let cool completely. Recipe by: 365 Great Cookies And Brownies Posted to MM-Recipes Digest V4 #302 by Yummi357@aol.com on Nov 22, 1997

NOTES

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Chocolate Coconut Pinwheels

1/2 ts Baking soda
3/4 c Coconut flakes
1 Egg
2 oz Unsweetened baking chocolate
1 Stick butter; softened
1 ts Vanilla extract
2 c Cake flour
1 c Sugar
1/2 ts Salt

In medium bowl, beat butter and sugar with an electric mixer on medium  speed until light and fluffy. Beat in egg and vanilla. Add cake flour mixed  with baking soda and salt and beat until well blended. Divide dough in half  between 2 bowls. Blend melted chocolate into dough in one bowl; stir  coconut into dough in other bowl. Cover each bowl with plastic wrap and  refrigerate at least 1 hour, or until firm. Gather chocolate dough into a  ball; place between pieces of wax paper and roll out into an 8 x 12-inch  rectangle. Repeat with coconut dough. Place one rectangle on top of the  other and roll up from a long side into a 12-inch roll. Wrap in wax paper  and refrigerate about 30 minutes, or until firm. Preheat oven to 350  degrees. Using a sharp knife, cut dough into 1/4-inch slices. Place about 3  inches apart on ungreased baking sheets. Bake 8 to 10 minutes, until  lightly browned. Let cookies cool on 2 minutes, then remove to a rack and  let cool completely.    Recipe by: 365 Great Cookies And Brownies    Posted to MM-Recipes Digest V4 #302 by Yummi357@aol.com on Nov 22, 1997

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Nutrition

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Serving Size: 1 Serving (36g)
Recipe Makes: 48 Servings

Calories: 135
Calories from Fat: 11 (8%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 4.4mg		1 %
Sodium 19.1mg		1 %
Potassium 38mg		1 %
Total Carbohydrate 29.2g		9 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 28.5g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 135

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