Coconut Slice & Bake Cookies
Recipe: #11586
December 22, 2013
Categories: Desserts, Cookies, Slice and Bake, Coconut, 5 Ingredients Or Less, Baby Shower, Birthday, Christmas, Easter, Fathers Day, Halloween, Mothers Day, Picnic, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, No Eggs, Vegetarian, Kid's Lunches, Kosher Dairy, more
"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."
Ingredients
Nutritional
- 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.
Tips
No special items needed.
1 Reviews
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