cookies for the fridge with a coconut taste. They are wonderful, crisp, and light.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- ½ cup butter
- 1 cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract
- 1 ¾ cups sifted all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 cup shredded coconut
Instructions
- Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
- Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.
Nutrition Facts
| Calories | 118 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 138 mg |
| Sugars | 10 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Easy-peasy, good basic recipe. Very good, but not overwhelming coconut flavor. Per other reviewers, I chopped the coconut, then toasted it: it probably gives a more “nutty” taste that way and the small browned flecks make the cookies more visually interesting. Keep in mind these cookies do not spread when baking, so the shape they are going into the oven is the shape they’ll be coming out.
easy and very tasty. I would make again, maybe add some chocolate.
Great for afternoon tea. A crisp cookie that goes well with a hot beverage. I increased coconut flavor to 1 teaspoon and added 1/2 teaspoon pure almond extract. — Got rave reviews from guests.
Lovely crisp biscuit, always have a spare in the freezer. Have added pistachio nuts and cranberries and cut the coconut in half, also dried apricots and almonds, a very versatile cookie
Absolutely fantastic! My boyfriend and mother-in-law couldn’t get enough of these cookies. This recipe is a complete “Goldie Locks”, not too sweet, not too much coconut, etc. I plan to make these again soon. For alterations try very finely ground coconut flakes or as a chocolate chip cookie dough. Yum!
I was excited to make these cookies, but they turned out rather dry. I saved them by making a yummy lime glaze with powdered sugar, lime juice and zest. They did taste delicious and tropical that way, but I would not make and serve them without some sort of frosting or glaze.
Great!
These cookies are wonderful! Not to sweet or over powering coconut. My daughter always wants me to makes these
OMG, I do not leave reviews but I was compelled. If you like coconut, YUM. I added chopped macadamia nuts as a reviewer suggested. These are buttery coconut goodness. I took a tray of mixed cookies to work and these were gone in 5 min. I now have a new favorite cookie. All I can say is TRY THEM, you will not be disappointed.
Delicious! I melted chocolate and frosted each cookie with it. Some I added slivers of almond on top of the chocolate. This was a nice, crunchy, not too coconutty cookie. I also used rum extract instead of coconut extract as that is all I had. Baked at 350 for about 12 mins.
Simple & yummy. I sliced mine a tad thicker & removed them from the oven just as the edges had the slightest hint of golden-brown, so they were a little chewy, not crispy. But I think they’d be great either way. For a party I drizzled them w/melted chocolate & sprinkled w/toasted coconut.
A subtle change from regular sugar cookies, I chopped up the coconut to make it easer to cut out. You can make a simple frosting from powdered sugar, milk, and some coconut extract to go with them!
I ADDED ANOTHER TEASPOON OF VANILLA AND ANOTHER TEASPOON OF COCONUT EXTRACT. LIGHT BROWNED MY COCONUT WITH BUTTER AND A HEAPING TABLESPOON OF COCONUT CREAM. TASTES ALMOST LIKE DRAKES COOKIES
very buttery, but a tad too much salt I will cut it back the next time I make these. but I will make them again. I made the rolls a little to large around and only got 2 dozen.
Baker beware! These cookies are addicting! I made the mistake and tried the dough… the only thing that got me to stop eating it was knowing how much raw egg I would be consuming! These cookies are second ONLY to dark chocolate covered macaroons.
these came out fantastic!! I made the dough (no mixer, all hand stirring) and put in the fridge till the next night. I baked 1/2 on silver trays and 1/2 on pampered chef. They all were delicious. My husband preferred the ones on the silver baking trays — a little less crunchy. WIll definitely make again!!
Awesome!! looking for a comparable coconut cookie served on cruise ship and these surpassed my expectations.
They taste like a coconut sugar cookie. Will definitely make again but will adjust oven temperature to 350 degrees.
3 1/2 stars really. My cookies were not light and airy or as melt in your mouthy as I was hoping. 😉 They were rather tough and chewy. I think this might be my fault…..after creaming together the butter and sugar with mixer, I then mixed in the egg, vanilla / coconut extract and then the flour / coconut. So rather than STIRING as recipe said to do at the egg / extract stage, I kept MIXING. I am no Alton Brown, but I think by mixing I changed the whole DNA of this cookie! Not sure. They are edible but not the texture I was hoping for. UPDATE! I baked more of these but this time cut a lot thinner and they came out crispy and to me they were way better this way – still probably won’t be making these again.
A nice mild cookie, very light flavor. I baked them at 350 and they still came out a little too crunchy for my taste, next time will make them bigger as the larger ones were more chewy. Also, I did not have coconut extract so made my own: soaked 1T of coconut in 3t vanilla for a few hours and then strained out the soaked coconut and used the vanilla in the cookies.
I love these cookies exactly as the recipe is written. This year i added a cup of chocolate chips, a cup of white chocolate chips, and a half cup of chopped walnuts and created the best crispy, tender Christmas cookie ever!