Chocolate Coconut Pinwheels


by: Garnish With Lemon

A festive coconut cookie with a chocolate swirl from Martha Stewart. Perfect to freeze now and bake later.


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serves: 36

9 tablespoons unsalted butter, room temperature

1 cup sugar

1 egg

1 teaspoon vanilla extract

2 cups cake flour (not self-rising)

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups unsweetened desiccated shredded coconut

6 ounces bittersweet chocolate, chopped

1/3 cup sweetened condensed milk

Nutrition Facts
Chocolate Coconut Pinwheels

Servings Per Recipe: 36

Amount per Serving

Calories: 129

  • Total Fat: 7.2 g
  •     Saturated Fat: 4.8 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 13.2 mg
  • Sodium: 51.2 mg
  • Total Carbs: 16.4 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 8.9 g
  • Protein: 1.8 g

how is this calculated?

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1.  Use a mixer on medium speed to beat together 8 tablespoons butter and sugar until fluffy. Add egg and vanilla and beat until combined.

2.  In a separate bowl, whisk together the flour, baking soda and salt. Add to the sugar mixture and beat on low until combined. Add coconut and beat until combined.

3.  Dump dough onto a 12 x 17 inch piece of parchment paper and add another 12 x 17 piece on top. Roll out the dough into a rectangle between the two pieces of parchment. You want to end up with a piece of dough about 10 x 15 inches in size (trim if necessary) and about 1/4 inch thick. Place dough (still between parchment) on baking sheet and refrigerate for at least one hour.

4.  Place the chocolate and 1 tablespoon butter in a heat proof bowl over a small pot of simmering water. Stir together until melted and remove from heat. Stir in the condensed milk and let stand until slightly thickened, about 5 minutes.

5.  Once dough is chilled, remove from refrigerator and take off the top piece of parchment. Spread the melted chocolate over the dough. Roll the dough into a log, peeling away the bottom parchment as you roll. If the dough sticks to the parchment, gently scrape it away from the paper using a dough scraper or dull knife. Wrap dough log in parchment and refrigerate overnight or freeze until you want to bake the cookies.

6.  When ready to bake, preheat the oven to 350 degrees. Line your cookie pans with parchment or use silpat liners. Take the parchment off the dough log and cut into 1/4 inch thick rounds. Place cookie dough rounds on the cookie sheets and bake until light golden brown, about 8-10 minutes. Rotate your pans halfway through baking if you have more than one in your oven at the same time. Place cookies on a wire rack to cool.

Cooks' note:
Make sure you let the dough come close to room temperature before you slice it. If you don't, it will crumble when you try to cut it.

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Matt O


they look really good

Kathy M


how cute!! must taste amazing