Chewy Coconut Chocolate Pinwheels

Chewy Coconut Chocolate Pinwheels make a delicious decorative cookie to add to any goodies platter!

9 Tbsp. butter, room temperature

1 cups sugar

1 large egg

1 tsp. pure vanilla extract

2 cups cake flour (not self rising)

1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 cups shredded unsweetened coconut

6 oz. bittersweet chocolate, chopped

1/3 cup sweetened condensed milk

In the bowl of an electric mixer fitted with the paddle attachment, cream 8 Tbsp. butter and sugar until fluffy.

Add egg and vanilla and beat until fluffy.

In a bowl, whisk flour, baking soda and salt. Add to the butter mixture, beat on low speed until combined.

Add coconut and beat to combine.

Roll out dough between two 12 x 17 inch pieces of parchment paper into a 10 x 15 inch rectangle, about 1/8 inch thick.

Transfer to a baking sheet and chill at least one hour.

Place the chocolate and the remaining butter in the top of a double boiler.

Stir occasionally until smooth, about 2 minutes, and remove from heat.

Stir in the condensed milk. Let sit until slightly thickened, about 5 minutes.

Remove the top piece of parchment from the dough.

Using an offset spatula, spread the chocolate mixture over the dough.

Roll the dough into a log. Wrap the log in parchment, and chill overnight.

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

Unwrap the log and slice crosswise into 1/4 inch thick rounds.

Place on baking sheets, space 1 1/2 inches apart.

Bake 8-12 minutes or until pale golden brown on edges.

Transfer the cookies to a wire rack to cool.

Bake or freeze remaining dough.

Store cookies in an airtight container at room temperature up to one week.

Makes about 3 dozen

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