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1
Make dough: Whisk together flour, sugar, and baking powder in a bowl.
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2
Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy, about 2 minutes.
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3
Mix in egg and vanilla.
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4
Reduce speed to low.
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5
Add flour mixture, and mix until just combined.
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6
Divide dough in half, and pat into disks.
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7
Wrap each piece in plastic, and refrigerate until dough is firm, 1 to 2 hours.
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8
Preheat oven to 350F.
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9
Line baking sheets with nonstick baking mats (such as Silpats).
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10
Make filling: Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy.
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11
Fold in coconut and chocolate chips.
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12
Remove one disk of dough from refrigerator.
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13
Roll about 1/8 inch thick on a lightly floured surface.
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14
With a fluted cookie cutter, cut into fifteen 2 1/2-inch squares.
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15
Transfer to prepared baking sheets, spacing about 1 1/2 inches apart.
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16
Refrigerate 15 minutes.
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17
Repeat with remaining dough.
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18
Place 1 teaspoon filling in center of each square.
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19
Using a fluted pastry wheel, cut 1-inch slits diagonally from each corner toward the filling.
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20
Fold every other tip over to cover filling, forming a pinwheel.
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21
Press lightly to seal.
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22
Use the tip of your finger to make a well in the top.
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23
Make glaze: Using a pastry brush, lightly brush tops of pinwheels with beaten egg.
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24
Sprinkle with sanding sugar.
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25
Bake 6 minutes.
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26
Remove and use the lightly floured handle of a wooden spoon to make the well a little deeper.
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27
Fill each well with about 1/2 teaspoon jam.
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28
Return to oven, and bake, rotating sheets halfway through, until edges are golden and cookies are slightly puffed, about 6 minutes more.
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29
Transfer sheets to wire racks; let cool 5 minutes.
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30
Transfer cookies to rack; let cool completely.
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31
Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.
