Instructions: Using a hand-held electric mixer, cream the butter and cream cheese until fluffy, about 2 minutes. Add egg, 1 cup flour, sugar, baking powder, and vanilla. Beat on low speed until combined. Gradually add remaining cup flour. Using a wooden spoon, stir until fully combined. Divide dough in half. Shape each half into a disc, wrap in plastic, and refrigerate until firm, 1 to 2 hours.

Heat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats).

Prepare the filling: Using a hand-held electric mixer, beat cream cheese and sugar until fluffy. With a wooden spoon, stir in coconut and chips. Set aside.

Remove one disc of dough from refrigerator. Roll on a lightly floured surface into an 8- by 13-inch rectangle about 1/8-inch thick. With a fluted cookie cutter, cut into fifteen 2-1/2-inch squares. Place on prepared baking sheets, about 1 1/2 inches apart.

Place 1 teaspoon filling in center of each square. Using a fluted pastry wheel, cut 1-inch slits diagonally from each corner towards the filling. Fold every other tip over to cover filling, to form a pinwheel. Press lightly to seal.

Whisk together egg and oil. Using a pastry brush, lightly brush tops of pinwheels with egg mixture. Sprinkle with sugar.

Transfer to oven and bake until edges are golden and cookies are slightly puffed, 10 to 12 minutes. Transfer to a rack to cool. Let cool for 5 minutes on baking sheets before transferring to wire rack. Repeat with remaining disc of dough.

This recipe yields 30 cookies.

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