Raspberry Coconut Pinwheels #Recipe – 1 Of 175 Best Small-Batch Baking Recipes

Raspberry Coconut Pinwheels Recipe - 1 Of 175 Best Small-Batch Baking Recipes

Courtesy of 175 Best Small-Batch Baking Recipes by Jill Snider © 2017 www.robertrose.ca Reprinted with publisher permission. Available where books are sold. Image credit: Colin Erricson.

Raspberry Coconut Pinwheels

This recipe, found on page 22, makes 8 medium or 6 large cookies (see Tips).

This is a cheat’s way to make pinwheel cookies. There’s no rolling and cutting, unlike traditional refrigerated pinwheel cookies.

• Preparation: 20 minutes
• Baking: 14 minutes
• Freezing: excellent


  • 3⁄4 cup all-purpose flour (175 mL)
  • 2 tbsp quick-cooking rolled oats (30 mL)
  • 1⁄4 tsp baking soda (1 mL)
  • pinch salt
  • 1⁄4 cup butter, softened (see Tips) (60 mL)
  • 1⁄4 cup packed brown sugar (60 mL)
  • 3 tbsp granulated sugar (45 mL)
  • 1 egg
  • 1⁄4 tsp pure almond extract (1 mL)
  • 1⁄2 cup flaked coconut (see Tips) (125 mL)
  • 11⁄2 tbsp raspberry jam (see Tips) (22 mL)


You’ll need a baking sheet, greased or lined with parchment paper.

Preheat oven to 375°F (190°C)

1. In a small bowl, whisk together flour, oats, baking soda and salt. Set aside.

2. In a medium bowl, using a wooden spoon, beat together butter, brown and granulated sugars, egg and almond extract, until creamy. Gradually add flour mixture and coconut, stirring well. Set aside 3 tbsp (45 mL) of the dough for topping.

3. Drop dough by tablespoonfuls (15 mL) about 2 inches (5 cm) apart on prepared baking sheet. Using a floured finger, make a small indentation in each cookie. Fill indentation with 1⁄4 tsp (1 mL) jam. Top jam with 1⁄2 tsp (2 mL) reserved dough, not quite covering it.

4. Bake in preheated oven for 10 to 14 minutes or until golden. Let cool for 5 minutes on sheet, then transfer to a wire rack and cool completely.

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  • To make large cookies, drop dough by large spoonfuls (2 tbsp/30 mL). Bake for 10 to 14 minutes, as directed.
  • Cooled cookies will keep in an airtight container at room temperature for up to 1 week or can be frozen for up to 3 months. Thaw and bring to room temperature before serving.
  • Bring butter to room temperature before using, for easy blending.
  • Use sweetened or unsweetened coconut—the choice is yours.
  • Seedless jam has a more intense flavor than jam with seeds.

Quick Tip

  • Use quick-cooking rolled oats (not large-flake rolled oats) for the nicest texture.

If you’re looking for more small-batch baking recipes like this be sure to check out my 175 Best Small-Batch Baking Recipes cookbook review, which contains a recipe for Strawberry Rhubarb Crisp. You can purchase the cookbook on Amazon by clicking below.

 175 Best Small-Batch Baking Recipes: Treats for 1 or 2

About the Author

I’m a Jersey girl, I was born and raised here and have lived here for almost my entire life. I’m a mom of 2 boys – TJ, a 21 year old, and CJ, an 18 year old with Down Syndrome. I am the oldest of four children. I am also a social media enthusiast, cat person, and Down syndrome advocate. I love coffee and milkshakes. My favorite dessert is cheesecake. I love rock music, tech, travel and food. And cheesecake. I HATE the misuse of the word retarded. I take it personally and find it very offensive. Did I mention that I love cheesecake?

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