Chewy Chocolate Coconut Pinwheels

The past week has been absolute cookie madness around here. Divvies and FAAN were holding a cookie baking contest and I took that opportunity to hone my cookie skills. Cookies are one place I haven't branched out to a whole lot. I make my own sugar cookies, buy some Cherrybrook Kitchen mixes, serve up Golden Oreos when I'm lazy and buy some boxes of Divvies when I'm feeling flush. The contest gave me a little kick in the pants to try something new. This one was my favorite. It takes a little work, but the result is well worth it. Chewy cookies are nearly impossible without dairy and eggs, this one truly is chewy. And it stays chewy for days and days. We packed them to Disney and they held up beautifully. Now if I could just get my husband's hands out the kid's cookie jar!

Chewy Chocolate Coconut Pinwheels

Makes 12

Dough
3/4 cup sweetened coconut ( I used Baker's)

1/4 cup white sugar
1/4 cup brown sugar
1/4 cup shortening ( I used Spectrum's Organic Palm Oil, it was pricy, but nice to work with)
1 T. corn syrup
2 T. water
½ t. vanilla
1 cup flour
1/4 t. baking soda
1/8 t. salt

Ganache
3 ounces safe chocolate chips ( I used Divvies)
1 heaping tablespoon soy creamer ( I used Silk vanilla)

1.) Put the coconut in a food processor and chop the heck out of it. Keep chopping it down until it is fine.
2.) In a medium bowl, cream the brown and white sugar with the shortening with a hand mixer. Add the corn syrup and water and beat until smooth and fluffy. It will curdle and separate for a bit, but should come back together if you beat it enough. Add the chopped coconut and beat again.
3.) In a small bowl, mix the flour, soda and salt together. Whisk to mix the ingredients.
4.) Pour the flour mixture into the shortening and sugar mixture. Mix carefully with the hand mixer on low until the dry ingredients are just incorporated. Don't over-beat or the cookies will be tough.
6.) Place the dough between two pieces of plastic wrap. Roll out to a rectangle, about 7 x 8 inches. Set in the refrigerator to chill for about 30 minutes.
7.) To make the ganache, microwave the chocolate chips and soy creamer until melted, 10 seconds at a time mixing well between zaps. If the mixture seems particularly thick, add a splash more creamer and whisk well. Allow the mixture to cool and thicken slightly.
8.) Remove the dough from the refrigerator, remove the top layer of plastic wrap and orient the dough so the short edge is at your waist and it spreads out longer in front. Spread the ganache over the surface of the dough. Spread to all the edges, except the top edge. Allow 1/4 inch of chocolate-free space at the top. Allow the ganache to firm up a bit before trying to roll the dough up.
9.) Now is the time for guts. In your best Julia Child voice, belt out "Never Apologize!" and get moving. Starting at the front edge, carefully starting rolling the dough. Use the plastic wrap underneath the dough to help guide it. Stop to patch any major cracks. If the ganache squirts out everywhere, pause until it hardens up a bit. Wrap the whole beautiful log up in the plastic wrap, squeeze it back into shape, tap the ends gently into a nice log and place it in the refrigerator to chill for 30 minutes or so.
10.) Preheat oven to 350. Cut the log into 1/2 inch slices. Turn the log a bit after each slice to keep the shape round as you slice. Bake on a parchment-lined baking sheet for 10-12 minutes, until the tops just turn golden brown. They are crumbly when hot, so allow the baked cookies to rest on the cookie sheet for a few minutes before transferring to a rack to cool.