Coconut and White Chocolate Windmills

Coconut and White Chocolate Windmills

And here’s another cookie. I hope you are not tired of them. Christmas is not too far, and I’ve been trying new and revising old favorite recipes preparing to a big give-away baking. So far, there are about two dozens recipes more to go. Don’t be afraid, I’ll dilute the cookie posts with something else :)

I think this cookie idea comes originally from Martha Stewart (but I can be wrong… I’ve got the old hand-written recipe copied from somewhere a long time ago). Anyway, I made them before and didn’t like the dough much – it was unpleasant to work with and I didn’t like the taste the following day. So, this is a new and improved version of mine :) Honestly, the cookies turned out better. I made them quite big (about 3-inch); you can form smaller cookies if you prefer, but adjust the filling accordingly.

Makes about one and a half dozens

For the dough:

  • 1 ¾ cups all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 stick ( ¼ -lb; ½ cup) unsalted butter, at room temperature
  • 4 oz cream cheese, at room temperature
  • ½ cup granulated sugar
  • 1 large egg yolk
  • 1 tsp pure vanilla extract

For the filling:

  • 4 oz cream cheese, at room temperature
  • 2 tbsp granulated sugar
  • 1 cup unsweetened coconut, lightly toasted
  • 2 oz good quality white chocolate, finely chopped
  • 1/4 tsp pure coconut extract (optional)
  • 1 egg, lightly beaten with 1 tsp of water for the egg wash
  • About 2 tbsp Demerara sugar for sprinkling

Make the dough:

In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.

I found the easiest way to make the dough is in the food processor. But it also can be made without this device. Simply, beat the butter, cream cheese, and sugar with an electric beaters, then add the yolk, vanilla, then the dry ingredients, mix just until combined.

Or, in the bowl of the food processor, combine the butter, cream cheese, granulated sugar, egg yolk, and vanilla extract. Pulse several times until smooth, scraping the sides of the bowl as needed. Add the flour mixture and pulse until moist pebbles form. Don’t overprocess. Halve the dough and form each portion into a rectangle. Wrap each portion into plastic wrap and refrigerate until firm, about 1 ½ hours. The dough can be made a day in advance. You will have to soften it slightly before rolling, so, take it out of the refrigerator 15 to 20 minutes prior.

Make the filling:

In a small bowl, beat the cream cheese and sugar with a hand-held electric mixer (a wooden spoon will work, too) until well combined. Stir in the coconut, chopped chocolate, and coconut extract (if using). Cover with plastic wrap. Set aside.

Assemble and bake the cookies:

When you are ready to bake, center an oven rack and preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat. Put the lined baking sheet into another sheet to protect the bottoms of the cookies from overbrowning.

Work with one dough portion at a time. With a floured rolling pin, roll out the dough on a parchment lined surface to about 1/8-inch thickness. Chill the dough briefly it gets too soft, then continue rolling. With a pizza wheel, cut the dough into equal 3-inch size squares (use a ruler if you wish). Transfer the squares onto the prepared baking sheet spacing them about 1-inch apart. Using a sharp knife or the same pizza wheel, cut 1 ½ -inch slits diagonally from each corner leaving a center for the filling. If you use the silicone mat, cut the slits on your working surface, then carefully transfer the squares onto the sheet.

Place about a tablespoon of the filling into the center of each square. Fold every other tip over the filling to form a windmill. Brush a little bit of the egg wash between the tips to ensure a good seal. Transfer the cookies on the sheet into the refrigerator for about 20 minutes while working onto the second portion of the dough.

Brush the chilled cookies lightly with the egg wash and sprinkle with some Demerara sugar. Bake in batches, until the cookies are light golden color, about 20 minutes. Cool on the sheet on a rack for 15 minutes to firm up. Then carefully transfer the cookies on the rack to cool completely. The cookies can be stored in an air-tight container in the refrigerator. Bring to room temperature before serving. If you decide to make them several days in advance you might consider putting the cookies back into the oven for a few minutes to freshen them up and return their crispiness.

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40 Responses to “Coconut and White Chocolate Windmills”

  1. WoW!!!!!

    Love these cookies!!! Coconut and chocolate is one of my favorites flavors. I going to make them. One more to do!!!


  2. Wow, these look great! It’s really hard to look at this when I haven’t eaten dinner yet!

  3. Vera I love your blog and your photographs so much – I’ve given you an Excellent award. Nothing more to do than accept it and feel free to proliferate the award to others you enjoy. Come on over to my 11/5 post to get it. Oh and there’s a couple new puppy pix too. :)

  4. Pretty cookies, love their filling. And of course we won’t get tired of cookies (as long as they are pretty and delicious ;)

  5. i could never tire of your creations vera! this looks great! coconut is always a winner with me!

  6. these look nice. I adore coconut and white chocolate . They really nice star shaped for christmas :)

  7. Oh…a Christmas bake give-away. How lucky to have the time to indulge in a Christmas baking frenzy! I mean a personal one, of course. A Christmas baking frenzy like the one we have at the shop is just not fun!! But luckier are the recipients of such wonderful handmade gifts!!

  8. They look perfect and ever so pretty!



  9. Your cookies are beautiful, look delicious and are wonderful inspiration!

  10. I love coconut and chocolate!

  11. Don’t stop the cookie posts! I love ‘em!

  12. Me encanto tu blog, en especial la seccion de galleta,!!!!!!
    Gracias por compartir tus recetas.
    Un saludo desde el norte de Mexico!!

  13. I’m never tired of cookies! NEVER! Specilly your cookies that are allways so perfect and yummy looking! White chocolate and coconut are wonderful together!

  14. Oooohhh, these are pretty. I am working on pretty. I am good at tasty, but pretty is harder. And there can never never be too many cookies. Too bad we are so far apart, you could teach me patience and gentleness for making things perfect.
    Thanks for the kind comment. I wavered about posting, hoping not to offend, but I just see this as so positive.

  15. WOW – what pretty cookies! And they sound really delicious too!

  16. Very impressive. It looks like it requires real talent though-something I could not pull off.Haha.

  17. Those look like they would make beautiful ornaments. Only problem is, I’d probably eat them all because they sound tasty too! :P They look flawless! I can’t wait to see more of your Christmasy treats :).

  18. I’ll never get tired of your cookies! And I think your friends must have done something very good in former lives to be on the receiving end of your cookie tray! These are just beautiful. I’m nowhere near that level in cookie shaping, they looks so perfect!

  19. I love your filling of coconut and white chocolate..very elegant! Whoever gets these cookies will be very happy!

  20. Those would be so pretty on a Christmas cookie tray. I’m glad you found a recipe you like because those are a great pick from a visual point of view.

    I personally never get tired of cookies :) Nice work!

  21. Ana, thank you! That’s great you found them interesting enough to make!

    Michelle, thank you! I understand you :) My situation is usually worse – I visit other blogs in the late afternoon, when it’s too late for the second dinner. So, I go to bed starving :)

    Lisa, thank you so much for the award! I’m truly appreciate it!
    The puppy is a cutie!

    Linda, thank you for your words!

    Meeta, thank you so much! I can eat dry coconut as a snack, with a spoon :)

    Natalie, thank you! Yes, it’s all about Christmas :)

    Christy, I don’t have too much spare time. I’m just trying to stretch a day… The recipients are lucky, indeed :)

    Rosa, thank you!

    Patricia, thank you very much! I’m glad you find it inspirational :)

    Honey B, me too :)

    Y, thank you! Then, I won’t :)

    NenisQ, muchos gracias!

    Rita, thank you! You are so sweet, as always!

    Amber, you are very much good at pretty! Look at your table settings!
    If you ever decide to visit Vancouver I’ll be happy to bake together :)

    CookiePie, thank you very much!

    Ivy, thank you! They don’t require anything except the ingredients :)

    Sophie, thank you very much! You put me in a holiday mood :)

    Andrea, thank you for your words! I don’t know about friend’s former lives, but they certainly do a lot of wonderful things for me in this life :)

    Laurie, thank you! I hope they will :)

    Jacque, thank you very much! I’m also very glad :)

  22. What a lovely little cookie, Vera. I guess it isn’t any too early to start thinking about holiday baking.

  23. oh, don’t you worry for a second, vera–i’ll never tire of your cookies. this batch is particularly decadent and incredible–i love the flavors and the shape is unique and very impressive! :)

  24. Oh they look beautiful!

  25. They are SO beautiful!!! I would love to try it out! I will bookmark this recipe pronto. Thank you!

  26. These look beautiful and ofcourse super tasty. Do you make dough in advance for Christmas and then freeze it until the time comes? I want to make a lot of varieties but I don’t want all that work at the last second.

  27. Eileen, thank you! Yes, I like to be well prepared for such an event :)

    Grace, thank you very much! I’m glad you’re not bored yet :)

    Nicisme, thank you!

    Eunice, thank you! I hope you will like them.

    Abby, thank you very much! There’s a whole production line during Christmas in my kitchen :) First thing I do is planning. I write down all the varieties of cookies I’m planning to bake grouping them by categories (e.g.: ice-box cookies, filled cookies, rolled cookies, biscotti, etc…). Ice-box cookie logs can be formed, wrapped and frozen for up to a month. Then I defrost them overnight and slice-bake later. I freeze some filled cookies (like rugelach or Italian cucidati) and bake them without defrosting up to a several days in advance. I also freeze the cookie dough (almost any dough can be frozen). Unfortunately, my freezer space is limited. Biscotti are the great keepers, so, they can be made a couple of weeks in advance and stored at room temperature in air-tight containers (inexpensive Ziplock plastic containers work well). If I have some extra time I like to measure and label dry ingredients for later use, chop dry fruit, etc… So, my advice would be like this: make the list, get a planner and schedule your baking accordingly. Have fun!

  28. Why would anyone mind cookies when they look like these? Coconut is a lovely flavour.
    That’s a lot of planning and Christmas baking.

  29. Your cookies look neat as usual. I like the combination of the filling. I’m thinking about chocolate truffles for Christmas gift. Last year, I made French Macaroons. BTW, did you find the extract you want, Vera?

  30. Delish..and so beautiful! I love anything with coconut!

  31. Aparna, thank you! That’s also a lot of fun :)

    Thip, thanks! Truffles should be highly appreciated.
    I thought about macaroons for a moment but I had to let this idea go… With nut-allergic son this didn’t seem like a safe project :( Unfortunately…
    I couldn’t find this extract in the nearest stores where I usually shop. But I haven’t checked large Chinese supermarkets yet. Thanks for asking. I still have some hope left :)

    Leslie, thank you!

  32. Vera, this is a pretty cookie and looks like you are on a roll for the holidays. Don’t stop and don’t dilute, as everything you make looks fabulous and just plain good.

  33. Kim, thank you so much for your words!

  34. These look wonderful. Will have to make this holiday season.

  35. These look incredible! Question about the recipe: for the dough, you state “1/2 granulated sugar”. Is that 1/2 *cup*?

  36. Kim U, thank you!

    Colleen, sure it’s 1/2 cup. Thanks for pointing it out!

  37. Beautiful picture.. That is some serious glass right there :)
    White chocolate and coconut – such a sinful combination.

  38. Jude, thank you very much!

  39. Love all the cookies Vera! The pictures are as much a treat as the recipes themselves!

  40. the dough looks very similar to a rugelch dough. perhaps, if these are easier to work with, i’ll try these out in making some savory ruglach this week, filled with cheese, hot pepper olives, salami or bits of crab meat.

    thanks as usual! the pinwheel deal is way neater than rolled cookies.

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