Dough
1/2 cup softened butter
3 ounces softened cream cheese
1 egg
2 cups flour
2/3 cup sugar
1/2 teaspoon baking powder
1 teaspoon vanilla extract
Filling
3 ounces softened cream cheese
3 tablespoons sugar
1 cup flaked, unsweetened coconut
1/3 cup white chocolate chips
Glaze
1 slightly beaten egg
1 tablespoon oil
sugar

Dough
Cream butter and cream cheese till fluffy. Add egg, 1 cup flour, sugar, baking powder and vanilla. Beat on low till combined. Gradually add remaining flour. Using a wooden spoon, stir till fully combined. Divide dough in half. Shape each half into a disc, wrap in plastic wrap and refrigerate till firm, 1-2 hours. Heat oven to 350°F. Line baking sheets with parchment paper.
Filling
Beat cream cheese and sugar till fluffy. Stir in coconut and chips. Set aside.
Assembly
Remove 1 disc of dough from refrigerator. Roll on a lightly floured surface into an 8x13 inch rectangle about 1/8 inch thick. With a 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 toward the filling. Fold every other tip over to cover filling, and form a pinwheel. Press lightly to seal.
Glaze
Whisk together egg and oil. Using a pastry brush, lightly brush tops of pinwheels with egg mixture. Sprinkle with sugar. Bake 10-12 minutes till edges are golden and cookies are slightly puffed. Transfer to rack to cool. Let cool for 5 minutes on baking sheets before transferring cookies to rack. Repeat with remaining dough.