Chocolate Coconut Meringue Pinwheel Cookies

Chocolate Coconut Meringue Pinwheel Cookies are chocolate shortbread filled with coconut meringue. Perfect for the holidays or any time of year! They can be stored in airtight container up to 3-5 days.

Chocolate Coconut Meringue Pinwheel Cookies

Chocolate Coconut Meringue Pinwheel Cookies

These delicious, easy to make Chocolate Coconut Meringue Pinwheel Cookies are really special. It's a great recipe for the holidays but perfect all year round.
Make 16 cookies.
Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Dessert
Cuisine: Hungarian
Keyword: chocolate, chocolate cookie, christmas, coconut, cookies, feast
Servings: 4 people
Author: Myreille

Ingredients

Chocolate Pinwheel Cookies Dough

  • 1 egg yolk
  • 100 grams butter
  • 100 grams sugar
  • 1 tablespoon cocoa powder, unsweetened
  • ½ teaspoon baking powder
  • 200 grams plain flour
  • 2 tablespoons cold water

Coconut Meringue

  • 1 egg white
  • 100 grams sugar
  • 50 grams shredded coconut

Instructions

Chocolate Pinwheel Cookies Dough

  • In large bowl mix butter, egg yolk and sugar.
  • Add cocoa powder and baking powder and stir it well.
  • Add cold water and flour.
  • Gently press until the dough will combine. Let it chill in the fridge for 20 minutes.

Coconut Meringue

  • In small bowl using hand mixer on medium speed whisk egg white to soft foamy peaks, about half minute. (Use an electric hand whisk.) Then while mixing on medium speed slowly dust in sugar. Increase mixer speed to high and whip until very thick glossy peaks form.
  • Add shredded coconut and stir it well.
  • Preheat the oven to 190 ℃. Line large baking sheet with parchment paper.

Make Pinwheel Cookies

  • Gently roll out the dough. Create a 32-by-30-cm (12,5-by-12-inch) rectangle. Carefully cut dough into 2-cm-wide (1-inch-wide) slices, but keep the dough slices close.
  • Spread top of the dough slices with coconut meringue and carefully roll up each dough slices.
  • Arrange the rolls 5 cm (2 inch) apart on the prepared baking sheet. Bake until for 20 minutes.

Notes

If dough too dry, crumbly and difficult roll out, you can add a tablespoon of water to make the dough more moisturized.
 
Pinwheel cookies can be stored in airtight container up to 3-5 days.