Coconut filled Pistachio Pinwheels

Coconut filled Pistachio Pinwheels
Justine Dungo


  • 2/3 Cups  Cake Flour
  • 1 1/3 Cup  All Purpose-flour
  • 1/2 Teaspoon  Fleur de Sel
  • 1 Cup  Confectioners' sugar
  • 1 Cup  Cold Butter cut into 1/3-inch cubes
  • Whole egg
  • Egg yolk
  • 2 Cups  Pistachios
  • 1 Cup  Coconut (shredded)
  • Drops of green food coloring (if desired)
  • 2 Cups  White Chocolate

More Recipes

by PrettyInPistachio

Pinwheel anything is always eye catching. The shape is common with both sweet and savory dishes. One of the most common pinwheel items in the food category is the “pinwheel cookie”. Here I’ve concocted up a version using, of course, our favorite nut: the pistachio.

For recipe with instructional photos visit !


Making the Dough

Using a standing mixer with the paddle attachment, mix both flours, the salt, and confectioners’ sugar on low speed for 30 seconds. Caution! You must mix on low speed, since we are starting off with mixing dry ingredients, using a high speed will cause the flour to go everywhere. Add the butter and continue mixing on low speed for about 2 minutes. Add in egg and egg yolk and mix for 1 to 2 minutes. The dough should begin to clump together in the form of small pebbles. Continue to mix until the dough comes together completely.
Once the dough comes together, prepare a small rectangle of plastic wrap (big enough to cover half the dough). Spoon half of the dough into the plastic wrap and place in the refrigerator for 15 minutes.
Using a food processor, chop both the pistachios and coconut (separately). Should chop for about 15 seconds. With the remaining batter in the mixing bowl, add in 1 1/2 cups of the pistachios (you want to leave a few for decoration at the end) and two drops of food coloring. Using a rubber spatula fold in completely until combined. Place this dough in plastic wrap and chill in the refrigerator for 15 minutes also.
In the meantime, take 1/2 of the coconut and place in food processor. Coarsely chop for about 15 seconds.

Rolling the Dough

Once the dough is ready, remove from refrigerator. Starting with the pistachio dough, place it on a piece of parchment paper. Place another piece of parchment paper on top. Use a rolling pin to roll it into an 8 x 12 in rectangle. You can vary the sizes to your design style, the longer the rectangle, the more swirls the final cookie will have. It is okay if it is not perfectly rectangular as you will be cutting the edges off later. After rolling out the pistachio dough, do the same for the plain dough.
If you do not have parchment paper, you can roll it out on a clean surface, be sure to add flour to both the surface, the rolling pin, and the surface of the dough so that it does not stick. In the picture included I’ve shown both the parchment paper method (with the pistachio dough) and flour method (with the plain dough). Also note that sweet pastry dough can quickly become heated and hard to work with. If the dough become too sticky to work with, simply return it into the refrigerator for a few minutes in order to allow the butter in the mixture to harden again.
After both doughs are rolled out, you want to place the plain dough on top of the pistachio dough. You can use a large offset spatula to help you lift it on if necessary. Line the rectangles up as best you can. You may use a rolling pin, lightly, to help smooth the plain dough on top of the pistachio dough. Using a sharp knife, trim the edges so that it forms a near perfect rectangle.
Take the coconut and evenly spread it on top of the plain dough. Press the coconut into the dough so that it sticks. Then, starting on the short side, use the parchment paper to help you roll up the two doughs to form a log. Wrap this in plastic wrap and place in freezer for one hour.



Preheat oven to 350 degrees F. After the hour, remove from freezer and cut log into 1/4 inch thick cookies. In the example pictures, I have shown two separate batches in order to demonstrate the effects on how you roll your log. The one image with less of a spiral is the coconut filled one. The other image, I chose not to use a coconut layer in order to roll the layers closer to eachother, creating a tighter spiral effect.
Place on a baking sheet that is either lined with parchment paper or buttered. Bake for about 12 minutes or until the sides begin to turn a golden brown.



Remove from oven, and let cool on a wire rack. While the cookies are cooling, melt the white chocolate in either a double boiler or a bowl resting on a pot of simmering water. Also, mix together your remaining pistachios and coconut. Once the cookies are cool, dip the outer edges of the cookie in chocolate and then quickly sprinkle with the coconut pistachio mixture. Let cool again on wire racks until the chocolate hardens.



Calories per serving:

490 calories

Dietary restrictions:

Low Sodium Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 485g 746%
  • Carbs 677g 226%
  • Saturated 249g 1,245%
  • Fiber 40g 158%
  • Trans 7g
  • Sugars 420g
  • Monounsaturated 154g
  • Polyunsaturated 48g
  • Protein 114g 229%
  • Cholesterol 913mg 304%
  • Sodium 1,702mg 71%
  • Calcium 1,348mg 135%
  • Magnesium 441mg 110%
  • Potassium 4,561mg 130%
  • Iron 28mg 157%
  • Zinc 13mg 84%
  • Phosphorus 2,581mg 369%
  • Vitamin A 1,772µg 197%
  • Vitamin C 19mg 31%
  • Thiamin (B1) 5mg 311%
  • Riboflavin (B2) 3mg 195%
  • Niacin (B3) 23mg 116%
  • Vitamin B6 5mg 236%
  • Folic Acid (B9) 702µg 176%
  • Vitamin B12 4µg 62%
  • Vitamin D 5µg 1%
  • Vitamin E 17mg 84%
  • Vitamin K 60µg 75%
Have a question about nutritional data? Let us know.
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