Coconut Pinwheels

Author: Canadian Living

  • Portion size 70 servings

Ingredients

  • 2/3 cups unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon coconut extract
  • 1 3/4 cup all-purpose flour
  • 1/3 cup unsweetened desiccated medium coconut
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup raspberry jam
Coating:
  • 1 egg white
  • 1/4 cup unsweetened fine coconut

Method

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 facts Per cookie: about

  • Sodium 14 mg
  • Protein 1 g
  • Calories 42.0
  • Total fat 2 g
  • Potassium 11 mg
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 5 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Coconut Pinwheels

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