Coconut Walnut Chocolate Pinwheel Cookies

Recipe Collection: Dessert

Coconut Walnut Chocolate Pinwheel Cookies, a perfect treat for any occasion. This gluten-free recipe combines the sweet, nutty flavors of cream cheese, coconut, and walnuts with a decadent chocolate dough, making it a delightful addition to your dessert table. Ideal for those with nut allergies, these cookies are versatile enough to be enjoyed as a snack or dessert.

Packed with protein and healthy fats, these cookies offer a satisfying treat without compromising your dietary goals. Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for cost-effective ingredient purchases.

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Overview

Coconut Walnut Chocolate Pinwheel Cookies are a delightful gluten-free treat that combines the flavors of cream cheese, coconut, and walnuts with a rich chocolate dough. Perfect for any occasion, these cookies are both satisfying and visually appealing.

Diet Type

Gluten-Free

Allergies

Contains Dairy, Nuts

Cuisine

American

Serving Size: 24 cookies

Cooking Time: 10 minutes

Chilling Time: 2 days

Ingredients

• 3 Ounces (oz) cream cheese, softened
• 0.33 Cups white sugar
• 1 Teaspoon (tsp) vanilla extract
• 1 Cup flaked coconut
• 0.5 Cups walnuts, minced
• 0.33 Cups butter, melted
• 1.5 Cups all-purpose flour
• 1 Cup white sugar
• 0.25 Cups Dutch process cocoa powder
• 1 Whole egg
• 3 Tablespoons (tbsp) milk
• 0.5 Teaspoon (tsp) baking soda

Steps

1. Make Filling: Beat together cream cheese, 0.33 cups sugar, and vanilla extract until soft and smooth. Stir in the coconut and minced walnuts. Chill the mixture in the refrigerator.
2. Make Dough: Beat the butter until melted. Add half of the flour, then mix in 1 cup sugar, cocoa powder, egg, milk, and baking soda. Beat until well combined. Incorporate the remaining flour. Chill the dough until firm enough to roll.
3. Roll Dough: Place the dough between two sheets of waxed paper. Roll it into a rectangle measuring 14 x 6 inches. Remove the top sheet of waxed paper.
4. Assemble Cookies: Shape the chilled filling into a 14-inch long roll. Place it on top of the dough. Starting from one end, roll the dough around the filling like a rug. Moisten and pinch the edges together. Cut the roll in half, wrap in waxed paper, and refrigerate for two days.
5. Bake Cookies: Preheat the oven to 375°F (190°C). Slice the roll into 1/4-inch slices using a sharp knife or waxed dental floss. Place slices on greased cookie sheets and bake for 8 to 10 minutes. Cool on the sheet for about 1 minute, then transfer to racks to finish cooling.

Enjoy these delicious and visually stunning Coconut Walnut Chocolate Pinwheel Cookies with your loved ones!