12 Delicious Chocolate Coconut Pinwheels Recipes

You’re in for a treat! Dive into the delightful world of 12 Delicious Chocolate Coconut Pinwheels Recipes, where every bite is a perfect blend of rich chocolate and sweet coconut. Whether you’re whipping up a quick dessert or looking for that special treat to impress, these pinwheels promise to be your new favorite. Keep reading to discover recipes that’ll make your taste buds dance!

Chocolate Coconut Pinwheels with Almond Flour

Zesty and indulgent, these Chocolate Coconut Pinwheels with Almond Flour are a delightful twist on classic holiday treats, combining rich cocoa and tropical coconut in a gluten-free, tender pastry that’s as beautiful as it is delicious.

Ingredients

• 1 cup almond flour, plus a little extra for dusting
• 2 tbsp coconut flour
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• A pinch of salt
• 1/2 cup shredded coconut
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, and salt until well combined.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients, stirring until a dough forms. Tip: If the dough is too sticky, chill it in the fridge for 10 minutes to make it easier to handle.
4. Roll the dough out between two sheets of parchment paper to about 1/4 inch thickness, sprinkling a bit of almond flour underneath to prevent sticking.
5. Sprinkle the shredded coconut evenly over the rolled-out dough, then gently press it into the surface with your hands.
6. Starting from one end, tightly roll the dough into a log, using the parchment paper to help you roll evenly.
7. Wrap the log in parchment paper and freeze for 30 minutes to firm up, making slicing easier.
8. Remove the log from the freezer and slice into 1/2 inch thick pinwheels. Tip: Use a sharp knife and wipe it clean between slices for neat edges.
9. Arrange the pinwheels on the prepared baking sheet and bake for 12-15 minutes, or until the edges are just starting to crisp. Tip: Keep an eye on them, as almond flour can brown quickly.
10. Let the pinwheels cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Absolutely divine, these pinwheels boast a melt-in-your-mouth texture with a perfect balance of chocolatey depth and coconut sweetness. Serve them alongside a cup of espresso for an elegant afternoon treat, or package them in a decorative box for a thoughtful homemade gift.

Vegan Chocolate Coconut Pinwheels

Savory and sweet collide in these Vegan Chocolate Coconut Pinwheels, a dessert that promises to delight with its rich, creamy filling and flaky, tender crust. Perfect for any occasion, these pinwheels are a testament to the magic of plant-based ingredients.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• A pinch of salt
• 1/2 cup of coconut oil, chilled and cubed
• 4-6 tbsp of ice water, just enough to bring the dough together
• 1/2 cup of vegan chocolate chips
• 1/4 cup of shredded coconut
• A splash of vanilla extract
• 2 tbsp of maple syrup, for that hint of sweetness

Instructions

1. In a large bowl, whisk together the flour and salt. Add the chilled coconut oil, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep the crust flaky.
3. Wrap the dough in plastic and chill in the fridge for at least 30 minutes. This step is crucial for easy rolling.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick.
6. Sprinkle the chocolate chips and shredded coconut evenly over the dough, then drizzle with vanilla extract and maple syrup.
7. Starting from one long side, tightly roll the dough into a log. Tip: Use a sharp knife to slice the log into 1/2 inch pinwheels for clean edges.
8. Place the pinwheels on the prepared baking sheet and bake for 20-25 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even baking.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Rich in flavor and texture, these pinwheels offer a delightful contrast between the crispy exterior and the gooey, chocolatey center. Serve them warm with a dusting of powdered sugar or alongside a scoop of vegan ice cream for an extra indulgent treat.

Gluten-Free Chocolate Coconut Pinwheels

Radiating with the rich allure of chocolate and the tropical whisper of coconut, these gluten-free pinwheels are a testament to the beauty of simple ingredients coming together in perfect harmony. Perfect for those seeking a decadent yet wholesome treat, they promise a delightful escape into the world of guilt-free indulgence.

Ingredients

• 1 cup of almond flour
• 1/4 cup of cocoa powder
• 1/4 cup of maple syrup
• 2 tbsp of coconut oil, melted
• A pinch of salt
• 1/2 cup of shredded coconut
• A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, cocoa powder, and salt, whisking them together to ensure there are no lumps.
3. Add the maple syrup, melted coconut oil, and vanilla extract to the dry ingredients, stirring until a dough forms. Tip: If the dough feels too sticky, let it rest for 5 minutes to firm up.
4. Roll the dough between two sheets of parchment paper into a rectangle about 1/4 inch thick.
5. Sprinkle the shredded coconut evenly over the dough, then gently press it in with your hands.
6. Starting from one long edge, roll the dough tightly into a log, using the parchment paper to help you roll evenly.
7. Slice the log into 1/2 inch pieces and place them on the prepared baking sheet. Tip: For cleaner cuts, use a sharp knife and wipe it between slices.
8. Bake for 12-15 minutes, or until the edges are just starting to crisp. Tip: Keep an eye on them after 10 minutes to prevent over-baking.
9. Let the pinwheels cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Captivating in their swirls, these pinwheels offer a chewy texture with a crisp edge, while the interplay of chocolate and coconut creates a symphony of flavors. Serve them alongside a cup of herbal tea for an afternoon pick-me-up, or as a sophisticated dessert at your next gathering.

Chocolate Coconut Pinwheels with Peanut Butter Swirl

Mouthwatering and visually stunning, these Chocolate Coconut Pinwheels with Peanut Butter Swirl are a delightful treat that combines rich flavors and textures in every bite. Perfect for any occasion, they’re as fun to make as they are to eat.

Ingredients

• 1 cup of creamy peanut butter
• 1/2 cup of powdered sugar
• A splash of vanilla extract
• 1 cup of shredded coconut
• 1/2 cup of dark chocolate chips
• A couple of tablespoons of coconut oil
• 1/4 teaspoon of salt

Instructions

1. In a medium bowl, mix together the peanut butter, powdered sugar, and vanilla extract until smooth. Tip: If the mixture is too sticky, chill it in the fridge for 10 minutes to make it easier to handle.
2. Spread the peanut butter mixture evenly onto a piece of parchment paper, forming a rectangle about 1/4 inch thick.
3. Sprinkle the shredded coconut evenly over the peanut butter layer, gently pressing it down to adhere.
4. In a small saucepan, melt the dark chocolate chips and coconut oil over low heat, stirring constantly until smooth. Tip: Be careful not to overheat the chocolate to prevent it from seizing.
5. Pour the melted chocolate over the coconut layer, spreading it evenly with a spatula.
6. Starting from one long side, carefully roll the parchment paper to form a tight log. Tip: Use the parchment paper to help roll without sticking to your hands.
7. Chill the log in the freezer for at least 2 hours, or until firm.
8. Once firm, remove from the freezer and slice into 1/2 inch pinwheels with a sharp knife.

Silky smooth chocolate, creamy peanut butter, and crunchy coconut come together in these pinwheels for a dessert that’s as beautiful as it is delicious. Serve them on a platter for a stunning presentation or pack them in a lunchbox for a sweet surprise.

Spiced Chocolate Coconut Pinwheels

Zesty and indulgent, these Spiced Chocolate Coconut Pinwheels are a delightful twist on classic pastry, blending rich cocoa with the tropical flair of coconut and a hint of warming spices. Perfect for an afternoon treat or a sophisticated dessert, they’re as pleasing to the eye as they are to the palate.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• A pinch of salt
• 1 cup of cold butter, cubed
• About 4 tbsp of ice water
• 1/2 cup of granulated sugar
• A generous sprinkle of cinnamon and nutmeg
• 3/4 cup of shredded coconut
• 1/2 cup of dark chocolate chips
• A splash of vanilla extract

Instructions

1. In a large bowl, whisk together the flour and salt. Add the cubed butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
3. Divide the dough in half, flatten each into a disk, wrap in plastic, and chill for at least 30 minutes. This makes rolling easier.
4. Preheat your oven to 375°F and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll one disk into a 12-inch circle. Sprinkle evenly with half the sugar, spices, coconut, and chocolate chips.
6. Starting from one end, tightly roll the dough into a log. Slice into 1/2-inch pieces and place on the prepared sheet. Repeat with the second disk.
7. Bake for 15-18 minutes, or until the edges are golden and the chocolate is melty. Tip: Rotate the sheet halfway for even baking.
8. Let cool on the sheet for 5 minutes, then transfer to a wire rack. Tip: They firm up as they cool, making them easier to handle.

Flaky layers give way to a chewy coconut center, with bursts of molten chocolate and a spicy warmth that lingers. Serve these pinwheels slightly warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra decadent touch.

Chocolate Coconut Pinwheels with Sea Salt

Flourishing in the realm of decadent desserts, these Chocolate Coconut Pinwheels with Sea Salt offer a harmonious blend of rich cocoa and tropical coconut, elevated by a hint of sea salt for a sophisticated finish.

Ingredients

• 1 cup of all-purpose flour
• A pinch of salt
• 1/2 cup of unsweetened cocoa powder
• 1/2 cup of granulated sugar
• 1/2 cup of softened unsalted butter
• A splash of vanilla extract
• 1/2 cup of shredded coconut
• A couple of tablespoons of sea salt for sprinkling

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, salt, and cocoa powder until well combined.
3. In a separate bowl, cream together the sugar and softened butter until light and fluffy, then mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet, mixing until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
5. Roll out the dough on a lightly floured surface into a rectangle about 1/4 inch thick.
6. Sprinkle the shredded coconut evenly over the dough, then gently roll it up from the long side to form a log.
7. Slice the log into 1/2 inch pieces and place them on the prepared baking sheet. Tip: Use a sharp knife for clean cuts and dip it in hot water if the dough sticks.
8. Sprinkle each pinwheel with a little sea salt before baking for 12-15 minutes, or until the edges are just firm. Tip: Don’t overbake to keep them chewy.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Velvety and rich, these pinwheels boast a delightful contrast between the creamy coconut filling and the crisp, salty exterior. Serve them alongside a cup of espresso for an after-dinner treat that’s sure to impress.

Double Chocolate Coconut Pinwheels

Delightfully decadent, these Double Chocolate Coconut Pinwheels are a symphony of rich cocoa and tropical coconut, swirled into a buttery, flaky pastry that’s as visually stunning as it is delicious. Perfect for elevating your afternoon tea or as a sweet finale to a dinner party, they’re a testament to the beauty of baking.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• 1/2 cup of unsweetened cocoa powder
• 1 cup of granulated sugar
• 1/2 teaspoon of salt
• 1 cup of cold unsalted butter, cut into small pieces
• 1/4 cup of cold water
• 1/2 cup of shredded coconut
• 1/2 cup of dark chocolate chips
• A splash of vanilla extract

Instructions

1. In a large bowl, whisk together the flour, cocoa powder, sugar, and salt until well combined.
2. Add the cold butter pieces to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.
3. Slowly drizzle in the cold water and vanilla extract, stirring until the dough just comes together. Tip: Don’t overmix to keep the pastry flaky.
4. Divide the dough in half. On a lightly floured surface, roll out one half into a rectangle about 1/4 inch thick.
5. Sprinkle half of the shredded coconut and chocolate chips evenly over the rolled-out dough.
6. Starting from one long side, tightly roll the dough into a log. Wrap in plastic wrap and repeat with the second half of the dough. Chill both logs in the freezer for 30 minutes to firm up.
7. Preheat your oven to 350°F and line a baking sheet with parchment paper.
8. Remove the logs from the freezer and slice into 1/2 inch thick pinwheels. Place them on the prepared baking sheet, leaving some space between each.
9. Bake for 15-20 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on them to prevent overbaking.
10. Let the pinwheels cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool.

Perfectly balanced between the richness of chocolate and the subtle sweetness of coconut, these pinwheels offer a delightful crunch with every bite. Serve them alongside a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Coconut Pinwheels with Raspberry Jam

Amidst the whirl of summer gatherings, these Chocolate Coconut Pinwheels with Raspberry Jam emerge as a delightful fusion of flavors, offering a playful twist on classic pastry that’s both visually stunning and irresistibly tasty.

Ingredients

• 1 cup of all-purpose flour, plus a little extra for dusting
• A pinch of salt
• 1/2 cup of cold unsalted butter, cubed
• 3 tbsp of ice water
• 1/4 cup of raspberry jam
• 1/2 cup of shredded coconut
• 1/4 cup of dark chocolate chips
• A splash of vanilla extract

Instructions

1. In a large bowl, whisk together the flour and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Drizzle in the ice water and vanilla extract, stirring until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
3. Wrap the dough in plastic and chill in the fridge for 30 minutes. This step is crucial for easy rolling.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll the dough into a rectangle about 1/4 inch thick. Spread the raspberry jam evenly over the surface, then sprinkle with shredded coconut and chocolate chips.
6. Starting from one long side, tightly roll the dough into a log. Slice into 1/2 inch pinwheels and place them on the prepared baking sheet.
7. Bake for 20-25 minutes, or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even browning.
8. Let the pinwheels cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’ll firm up as they cool, making them easier to handle.

Softer than a cookie yet sturdier than a cake, these pinwheels boast a buttery crust with pockets of melted chocolate and tangy jam. Serve them atop a drizzle of chocolate sauce for an extra decadent touch at your next brunch.

Low-Carb Chocolate Coconut Pinwheels

Kickstart your culinary adventure with these Low-Carb Chocolate Coconut Pinwheels, a decadent treat that marries the rich, velvety essence of chocolate with the tropical whisper of coconut, all wrapped in a guilt-free package perfect for any occasion.

Ingredients

• 1 cup of almond flour, for that perfect, nutty base
• A couple of tablespoons of coconut flour, to add a light, airy texture
• 1/4 cup of unsweetened cocoa powder, because chocolate is life
• A splash of vanilla extract, for that classic, sweet aroma
• 1/2 cup of coconut oil, melted, to bring everything together
• 1/4 cup of erythritol, for a touch of sweetness without the carbs
• A pinch of salt, to balance the flavors
• 1/2 cup of unsweetened shredded coconut, for that irresistible crunch

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, erythritol, and salt until well combined.
3. Add the melted coconut oil and vanilla extract to the dry ingredients, stirring until a dough forms. Tip: If the dough feels too dry, a teaspoon of water can help bring it together.
4. Roll the dough between two sheets of parchment paper into a rectangle about 1/4 inch thick.
5. Sprinkle the shredded coconut evenly over the dough, then gently press it in with a rolling pin.
6. Starting from one long edge, tightly roll the dough into a log. Tip: Use the parchment paper to help roll without sticking.
7. Wrap the log in parchment paper and freeze for 30 minutes to firm up. Tip: This makes slicing easier and cleaner.
8. Remove from the freezer and slice into 1/2 inch pinwheels. Arrange on the prepared baking sheet.
9. Bake for 12-15 minutes, until the edges are just starting to crisp. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Best enjoyed when the chocolate is still slightly warm, these pinwheels offer a delightful contrast between the crisp exterior and the tender, coconut-filled interior. Serve them alongside a cup of espresso for an elegant afternoon treat, or as a sophisticated dessert at your next dinner party.

Chocolate Coconut Pinwheels with White Chocolate Drizzle

Perfectly blending the rich, decadent flavors of chocolate and coconut, these pinwheels are a delightful treat that marries texture and taste in every bite, finished with a luxurious white chocolate drizzle for that extra touch of elegance.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of cocoa powder
• 1 cup of granulated sugar
• 1/2 cup of unsalted butter, softened
• 1 large egg
• A splash of vanilla extract
• 1/2 cup of shredded coconut
• 1/4 cup of white chocolate chips
• A couple of tablespoons of milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour and cocoa powder until well combined.
3. Cream the softened butter and sugar together in another bowl until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually mix in the dry ingredients to form a stiff dough.
6. Fold in the shredded coconut evenly throughout the dough.
7. Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
8. Cut into pinwheels using a round cookie cutter and place them on the prepared baking sheet.
9. Bake for 10-12 minutes, or until the edges are just set. Tip: Avoid overbaking to keep them chewy.
10. Let the pinwheels cool on the baking sheet for 5 minutes before transferring to a wire rack.
11. Melt the white chocolate chips with a couple of tablespoons of milk in a microwave-safe bowl, stirring every 30 seconds until smooth. Tip: Ensure the chocolate is fully melted for a smooth drizzle.
12. Drizzle the melted white chocolate over the cooled pinwheels using a spoon or piping bag. Tip: For a professional look, let the chocolate set slightly before serving.

Unbelievably tender with a satisfying crunch from the coconut, these pinwheels offer a harmonious blend of flavors that’s elevated by the sweet white chocolate drizzle. Serve them as a sophisticated dessert at your next gathering or enjoy them as a decadent afternoon snack with a cup of coffee.

Chocolate Coconut Pinwheels with Hazelnut Spread

Combining the rich, velvety allure of chocolate with the tropical whisper of coconut, these pinwheels are a delightful dance of flavors and textures, elegantly swirled with a luscious hazelnut spread for that perfect finish.

Ingredients

• 1 cup of all-purpose flour
• A pinch of salt
• 1/2 cup of unsalted butter, chilled and cubed
• 2-3 tbsp of ice water
• 1/4 cup of cocoa powder
• 1/2 cup of shredded coconut
• 1/4 cup of hazelnut spread
• A splash of vanilla extract

Instructions

1. In a large bowl, whisk together the flour and salt. Add the chilled butter cubes, using your fingers to rub them into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Be careful not to overwork the dough to keep it tender.
3. Divide the dough in half. Knead cocoa powder into one half until fully incorporated, and shredded coconut into the other half.
4. Roll out each dough half between two pieces of parchment paper into rectangles of about 1/8 inch thickness. Chill for 30 minutes to firm up.
5. Spread a thin layer of hazelnut spread over the coconut dough, then carefully place the chocolate dough on top. Starting from one long edge, roll the dough tightly into a log. Tip: Use the parchment paper to help roll without sticking.
6. Wrap the log in plastic wrap and freeze for at least 1 hour, or until firm enough to slice.
7. Preheat your oven to 350°F. Slice the log into 1/2 inch pinwheels and place them on a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on them, as they can go from perfectly baked to overdone quickly.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

How these pinwheels boast a crisp exterior giving way to a tender, flaky interior, with the hazelnut spread adding a creamy contrast to the coconut and chocolate layers. Serve them alongside a cup of espresso for an afternoon treat that feels both indulgent and refined.

Chocolate Coconut Pinwheels with Orange Zest

Lusciously layered with the rich flavors of dark chocolate and tropical coconut, these pinwheels are brightened with a hint of orange zest, creating a delightful contrast that’s both sophisticated and irresistibly tempting.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1/2 cup of granulated sugar
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of cold unsalted butter, cubed
• 1/4 cup of cold water
• 1 cup of shredded coconut
• Zest of 1 orange
• A splash of vanilla extract
• A couple of tablespoons of powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt.
3. Add the cubed butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier texture.
4. Gradually add the cold water and vanilla extract, stirring until the dough just comes together. Be careful not to overmix.
5. On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick.
6. Sprinkle the shredded coconut and orange zest evenly over the dough. Tip: Press the toppings lightly into the dough to ensure they stick.
7. Starting from one long side, tightly roll the dough into a log. Wrap in plastic and chill for 30 minutes to firm up. Tip: Chilling makes slicing easier and helps maintain the pinwheel shape.
8. Slice the log into 1/2 inch thick rounds and place them on the prepared baking sheet.
9. Bake for 12-15 minutes, or until the edges are just set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Dust with powdered sugar before serving for an extra touch of sweetness.

The pinwheels boast a tender, flaky texture with a chewy coconut center, while the orange zest adds a refreshing zing. Serve them alongside a cup of espresso for an elegant afternoon treat, or pack them in a decorative box for a thoughtful homemade gift.

Conclusion

Ready to indulge in the perfect blend of chocolate and coconut? Our roundup of 12 Delicious Chocolate Coconut Pinwheels Recipes offers something for every taste and skill level. We invite you to try these irresistible treats, share your favorites in the comments, and spread the sweetness by pinning this article on Pinterest. Happy baking!