Coconut Slice & Bake Cookies

Prep Time
Cook Time
Ready In

"I found this recipe in a taste of home magazine. You can use food coloring to color up the coconut on the outside of the cookie. Just mix about 25 drops of food coloring wit the 2 cups of the coconut in a large plastic bad and shake the bag until coconut is tinted."

Original is 54 servings


  • Serving Size: 1 (16.1 g)
  • Calories 73.5
  • Total Fat - 4.9 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 9 mg
  • Sodium - 31 mg
  • Total Carbohydrate - 7 g
  • Dietary Fiber - 0.5 g
  • Sugars - 3.1 g
  • Protein - 0.7 g
  • Calcium - 2.4 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a large bowl, cream butter and sugar until light and fluffy; gradually beat in flour.

Step 2

Stir in 1 cup of the coconut.

Step 3

Divide dough in half; shape into 7 inch logs.

Step 4

Roll the logs into the coconut; wrap separately in plastic wrap.

Step 5

Stand the wrapped logs in a tall glass; refrigerate for 2 hours. (This will keep the dough from getting a flat bottom, thus a nice round cookie)

Step 6

Cut log crosswise into 1/4 inch slices; place 1 inch apart on ungreased baking sheets. (I lined my cookie sheet with parchment paper and the cookies cooked out perfectly)

Step 7

Bake in a preheated 325 degree Fahrenheit oven for 12 to 14 minutes, or until bottoms are a light brown.

Step 8

Remove from baking sheet to wire racks to cool.


No special items needed.

1 Reviews


These are really, really tasty! I made the logs about 10 inches, and got approximately 42 cookies. A lot of the coconut fell off the outsides when I unwrapped them, and more when they were baking, but there was plenty of coconut flavour anyway. They're certainly easy to make, and took almost no time, which I love. Thank you for sharing!


review by:
(15 Mar 2014)

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