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Raspberry Coconut Pinwheels Recipe
This is a cheat’s way to make pinwheel cookies. There’s no rolling and cutting, unlike traditional refrigerated pinwheel cookies.
Makes 8 medium or 6 large cookies
- Preparation: 20 minutes
- Baking: 14 minutes
- Freezing: excellent
3⁄4 cup all-purpose flour
2 tbsp quick-cooking rolled oats
1⁄4 tsp baking soda
1⁄4 cup butter, softened
1⁄4 cup packed brown sugar
3 tbsp granulated sugar
1⁄4 tsp pure almond extract
1⁄2 cup flaked coconut
11⁄2 tbsp raspberry jam
- Preheat oven to 375°F (190°C) and use a baking sheet, greased or lined with parchment paper.
- In a small bowl, whisk together flour, oats, baking soda and salt. Set aside.
- In a medium bowl, use a wooden spoon, beat together butter, brown and granulated sugars, egg and almond extract, until creamy.
- Gradually add flour mixture and coconut, stirring well. Set aside 3 tbsp of the dough for topping.
- Drop dough by tablespoonfuls about 2 inches apart on prepared baking sheet. Using a floured finger, make a small indentation in each cookie. Fill indentation with 1⁄4tsp jam. Top jam with 1⁄2 tsp reserved dough, not quite covering it.
- Bake in preheated oven for 10 to 14 minutes or until golden. Let cool for 5 minutes on sheet, then transfer to a wire rack and cool completely.
Cooled cookies will keep in an airtight container at room temperature for up to 1 week. They can be frozen for up to 3 months. Thaw and bring to room temperature before serving.
Use quick-cooking rolled oats (not large-flake rolled oats) for the nicest texture.