Chocolate-Coconut Pinwheels

The taste of this cookie will remind you of German chocolate cake!

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

FILLING
1 3-ounce package cream cheese- softened
1/3 cup sugar
1 teaspoon vanilla
1 cup coconut
1/2 cup chopped nuts

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.

In a mixing bowl beat margarine with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1 cup sugar, the cocoa powder, egg milk and soda. Beat till thoroughly combined. Beat in remaining flour.

Roll half of the dough between waxed paper into a 10 x 8-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 dour and filling. Chill 3 to 24 hours.

Cut into 1/4-inch slices. Place 1 inch apart on a greased cookie sheet. Bake in a 375 degree oven about 8 minutes or till edges are lightly browned. Cool cookies on wire rack. Makes about 72.