Coconut Chocolate Refrigerator Swirls

Submitted by NitaD

"This is one of my favorite Christmas cookies.Elegant, and delicious. I make the dough up to three months ahead and keep it in the freezer in rolls and then just thaw, slice and bake when the time comes. Always fresh cookies available for a quick gift plate. Martha Stewart Living Dec/1998"

 

• Ready In: 10hrs 30mins
• Ingredients: 10
• Yields: 3 dozen
• Serves: 36

ingredients

• 9 tablespoons unsalted butter
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups cake flour (not self-rising)
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 1⁄2 cups shredded unsweetened coconut
• 6 ounces bittersweet chocolate, chopped
• 1⁄3 cup sweetened condensed milk

directions

1. In the bowl of an electric mixer fitted with the paddle attachment, cream 8 tablespoons butter and the sugar until fluffy. Add the egg and vanilla, and beat until fluffy.
2. In a medium bowl, whisk together the flour, baking soda and salt. Add flour mixture to the butter mixture, and beat on low speed until combined. Add the coconut, and beat until combined. Roll out the dough between two 12 X 17 inch pieces of parchment paper int a 10-by-15 into a rectangle, about 1/8 inches thick. Transfer dough to a baking sheet, and chill at least 1 hour.
3. While dough is chilling, place the chocolate and the remaining tablespoon butter in the top of a double boiler or a heat-proof bowl set over a pan of simmering water. Melt completely, about 2 minute and remove from heat. Stir in the condensed milk. Let sit until slightly thickened, about 5 minutes.
4. Remove the dough from the refrigerator. Peel off the top piece of parchment. Using an offset spatula, spread the melted chocolate mixture over the dough. Using the bottom piece of parchment for support, roll the dough into a log. Wrap the log in parchment, and chill overnight (or freeze till you need).
5. Heat oven to 350. Line two baking sheets with parchment paper. Remove the plastic from the log, and cut log int 1/4 inch thick rounds. place rounds on the baking sheets, spaced 1 1/2 inches apart. Bake until pale golden brown on edges, 8-10 minute Transfer cookies to wire rack to cool. Store the cookies in an airtight container lup to 2 weeks.