chewy coconut chocolate pinwheels

these michael’s favorite christmas cookies.  they are a little time consuming, but very worth it.  this recipe is also really nice because the finished, chilled logs will keep in the fridge for about 3 weeks, so you can bake a sheet of these at a time and have them fresh out of the oven whenever you want.

9 tablespoons unsalted butter, room temperature

1 cup sugar

1 large egg

1 teaspoon pure vanilla extract

2 cups cake flour

½ teaspoon baking soda

¼ teaspoon salt

1½ cups shredded coconut

6 ounces semi-sweet chocolate, chopped

½ cup sweetened condensed milk

1. in the bowl of an electric mixer with paddle attachment, beat 8 tablespoons butter and the sugar on medium speed until fluffy.  add the egg and vanilla, and beat until combined. 
2. sift together flour, baking soda, and salt and add to butter mixture, and beat on low speed until combined.  add coconut, and beat until combined. 
3. roll out the dough between two pieces of parchment paper into a 7 to 8 inch-by-15½ inch rectangle, a very scant ¼ inch thick.  using a sharp knife, trim to form neat edges.  transfer dough to a baking sheet, and place in refrigerator to chill. 
4. melt the chocolate and the remaining tablespoon butter in the microwave on high for 1 to 2 minutes, stirring every 30 seconds.  stir in the condensed milk and let stand until slightly thickened, about 5 minutes.
5. remove the dough from the refrigerator (if the dough is not pliable enough to work with; allow the dough to warm to room temperature until it is pliable enough to work with) and peel off the top piece of parchment.  using an offset spatula spread the melted chocolate mixture over the dough.
6. using the bottom piece of parchment for support, roll the dough into a tight log.  wrap the log in parchment, and chill overnight or up to three weeks.
7. when you are ready to bake the cookies, remove the log from the refrigerator and preheat oven to 350 degrees.  remove the parchment from the log, and cut log into 1/4-inch rounds.
8. place the rounds on a parchment covered cookie sheet and bake until light golden brown on edges, 8 to 10 minutes, rotating half way through.  transfer cookies to a wire rack to cool.  store the cookies in an airtight container up to two weeks.  makes about 3 dozen.