Chocolate-Coconut Pinwheels

Ingredients

• 1 3-ounce package cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1 cup coconut
• 1/2 cup finely chopped nuts
• 1/3 cup margarine or butter
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 egg
• 1 tablespoon milk
• 1/2 teaspoon baking soda

Instructions

1. For filling, in a mixing bowl beat cream cheese, the 1/3 cup sugar, and the vanilla till smooth. Stir in coconut and nuts. Set aside.
2. In a mixing bowl beat margarine with an electric mixer on medium to high speed for 30 seconds. Add about half the flour, the 1 cup sugar, cocoa powder, egg, milk, and soda. Beat till thoroughly combined. Beat in remaining flour.
3. Roll half of the dough between waxed paper into a 10x8-inch rectangle. Spread half of the filling over dough. Roll up from one of the long sides. Moisten and pinch edges to seal. Wrap in waxed paper or clear plastic wrap. Repeat with remaining dough and filling. Chill 3 to 24 hours.
4. Cut into 1/4-inch slices. Place 1 inch apart on a greased cookie sheet. Bake in a 375° oven about 8 minutes or till edges are lightly browned. Cool cookies on a wire rack.