Chocolate-coconut Pinwheels

Recipe View In a large mixing bowl, cream together the shortening and butter until light and fluffy. Gradually add the 3/4 cup of sugar and beat until well combined. (5 minutes)

Recipe View Add the milk, egg, and 1 teaspoon of vanilla extract to the creamed mixture. Beat until fully incorporated. (2 minutes)

Recipe View In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View Divide the dough in half, wrap each portion in plastic wrap, and chill in the refrigerator for at least 2-3 hours, or until firm enough to handle. (180 minutes)

Recipe View Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. (10 minutes)

Recipe View In a medium bowl, beat together the softened cream cheese, 1/3 cup of sugar, and the remaining 1 teaspoon of vanilla extract until smooth. Stir in the flaked coconut until evenly distributed. (5 minutes)

Recipe View On a lightly floured surface, roll each half of the chilled dough into a 10-inch square. Using a sharp knife or pizza cutter, cut each square into sixteen 2 1/2-inch squares.

Recipe View Place the squares about 1/2 inch apart on the prepared cookie sheets. Cut a 1-inch slit from each corner towards the center of each square, being careful not to cut all the way to the middle.

Recipe View Place a level teaspoon of the coconut cream cheese mixture in the center of each square. Sprinkle chopped walnuts over the coconut filling and gently press to help seal the edges.

Recipe View Bake for 8-10 minutes, or until the edges are firm and the cookies are lightly puffed. (9 minutes)

Recipe View Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely. (60 minutes)