ISO Martha's coconut chocolate pinwheels

[lisas3575]

Hey LauraB! Are you out there? I'm hoping you (or someone with it already in MC) can post the recipe for the pinwheel cookies. :)

TIA!

[jphilg]

Here you go, pookie. I won't even give you the search function lecture.;) That is how amazingly sweet I am.

Chewy Coconut-Chocolate Pinwheels

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 tablespoons unsalted butter -- at room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups unsweetened shredded desiccated coconut
6 ounces bittersweet chocolate -- chopped
1/3 cup sweetened condensed milk

In the bowl of an electric mixer fitted with the paddle attachment, beat 8 tablespoons butter and the sugar on medium speed until fluffy. Add the egg and vanilla, and beat until combined.

In a medium bowl, whisk flour, baking soda, and salt. Add flour mixture to butter mixture, and beat on low speed until combined. Roll out the dough between two 12-by-17 inch pieces of parchment paper into a 10 1/2-by-15 1/2 inch rectangle, a scant 1/4 inch thick. Using a sharp knife, trim to even dough to a 10-by-15 inch rectangle. Transfer dough to a baking sheet, and place in refrigerator to chill at least one hour.

Place the chocolate and one tablespoon of butter in the top of a double boiler. Melt completely, about 2 minutes, and remove from heat. Stir in the condensed milk. Let stand until slightly thickened, about 5 minutes.

Remove dough from refrigerator. Peel of top piece of parchment. Using an offset spatula, spread the melted chocolate mixture over the dough. Using the bottom piece of parchment for support, roll the dough into a log. Wrap the log in parchment and chill overnight.

Preheat the oven to 350 degrees. Have ready baking sheets lined with parchment. Remove the parchment from the log of dough and cut the log into 1/4-inch-thick rounds. Place the rounds on the baking sheets, spaced 1 1/2 inches apart. Bake until light golden brown on edges, 8 to 10 minutes, rotating half-way through. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store the cookies in an airtight container up to 2 weeks.

Source:
"Martha Stewart Living Special Holiday Issue 2001"
Yield:
"3 dozen"

[lisas3575]

Originally posted by jphilg
Here you go, pookie. I won't even give you the search function lecture.;) That is how amazingly sweet I am.

Oh, but I did do a search, and turned up references to how tasty they are but no recipe. I didn't find it posted over at martha.com either. :p Tttthhhhhppppt.

Thanks for posting even though you thougth evil of me. ;)