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.
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.