Tested till perfect Coconut Pinwheels

Coconut Pinwheels

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes Chill: 1 hour 30 minutes
  • Total time 12 minutes
  • Portion size 70 cookies

Ingredients

  • 2/3 cup 2/3cupunsalted butter, softened
  • 1/2 cup 1/2cupgranulated sugar
  • 1 1eggeggs
  • 1/2 tsp 1/2tspcoconut extract
  • 1-3/4 cups 1-3/4cupsall-purpose flour
  • 1/3 cup 1/3cupunsweetened desiccated medium coconut
  • 3/4 tsp 3/4tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 1/4 cup 1/4cupraspberry jam

Coating:

  • 1 1egg whiteegg whites
  • 1/4 cup 1/4cupunsweetened fine coconut
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Preparation

In large bowl, beat butter with sugar until fluffy; beat in egg and coconut extract.

In separate bowl, whisk flour, coconut, baking powder and salt; stir into butter mixture to combine. Divide dough in half; wrap each and refrigerate for 30 minutes.

Between waxed paper, roll out each half into 10- x 8-inch (25 x 20 cm) rectangle. Spread each with half of the jam, leaving 1/2-inch (1 cm) border along 1 long edge. Using waxed paper to help and starting at opposite long edge, roll up dough toward border, sealing seam. Wrap each log and refrigerate until firm, about 1 hour.

Coating: Whisk egg white with 1 tsp (5 mL) water; brush over logs. Spread coconut on waxed paper; roll logs in coconut to coat.

Cut into 1/4-inch (5 mm) thick slices; bake on parchment paper–lined baking sheets in 325°F (160°C) oven until light golden, about 12 minutes. Let cool on pans on racks.

Nutritional Information Per cookie: about

cal 42 pro 1g total fat 2g sat. fat 2g
carb 5g fibre 0 chol 7mg sodium 14mg
potassium 11mg

% RDI:

iron 1 vit A 2 folate 3
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