Coconut Pinwheels Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">360g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g brown sugar, packed</li><li class="ingredients-single-item">120g desiccated coconut</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">1 tsp coconut extract (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the cookie dough. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This creaming process incorporates air into the mixture, resulting in cookies with a better texture and rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg and vanilla extract to the butter mixture and beat until fully incorporated and smooth. Scrape down the sides of the bowl to ensure everything is evenly mixed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and make your cookies tough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough out onto a lightly floured surface and knead it gently a few times until smooth. Divide the dough in half, form each half into a rectangle, wrap in plastic wrap, and chill for 30 minutes. This chilling step is crucial as it firms up the butter, making the dough easier to roll out.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough is chilling, prepare the coconut filling. In a medium bowl, combine the brown sugar, desiccated coconut, melted butter, honey, and coconut extract (if using). Mix until everything is well incorporated and the mixture holds together when pressed between your fingers.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove one portion of dough from the refrigerator and roll it out on a lightly floured surface into a rectangle approximately 30cm x 25cm (12in x 10in) and about 5mm (1/4 inch) thick. Try to keep the edges straight and even for the best-looking pinwheels.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread half of the coconut filling evenly over the dough, leaving a 1cm border along one of the long edges. The border will help seal the roll. Press the filling gently into the dough to help it adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Starting from the long edge without the border, carefully roll the dough into a tight log, using the parchment paper to help if needed. The tighter your roll, the more defined your spiral will be. Seal the edge by gently pressing it against the log.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Wrap the log in plastic wrap and refrigerate for at least 2 hours or, ideally, overnight. This extended chilling time is essential for achieving clean slices and maintaining the spiral shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Repeat steps 6-9 with the second portion of dough and remaining filling.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to bake, preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove a log from the refrigerator and unwrap it. Using a sharp knife, trim the uneven ends, then cut the log into 1cm (about 1/3 inch) thick slices. If the dough starts to soften too much while cutting, return it to the refrigerator for 15 minutes before continuing.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the slices on the prepared baking sheets, leaving about 5cm (2 inches) between each cookie as they will spread during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake for 11-13 minutes, or until the edges are golden brown while the centers remain slightly soft. The coconut filling should be lightly caramelized. Don't overbake, as these cookies will continue to firm up as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. The cookies will be delicate when hot but will crisp up beautifully as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Once completely cooled, store your coconut pinwheels in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. If freezing the unbaked logs, thaw in the refrigerator overnight before slicing and baking.</li></ol>