Coconut Icebox Cookies

Coconut Icebox Cookies

34

"Coconut flavored refrigerator cookies. They're light, crisp and delicious."

Ingredients

2 h 30 m {{adjustedServings}} servings 118 cals
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Nutrition

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  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
  2. 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.
  3. 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.
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Reviews

34
  1. 39 Ratings

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Light, crispy and simple. These go great with a cup of tea. I pulsed the coconut in my food processor. Made for a better texture. Thanks Nan.

Wow. I LOVE this dough. It's easy to work with, it shapes nicely, and you can vary it to no end. I never had a problem with it not being coconutty enough, but I do toast my coconut first. Re...

I loved these cookies. I had to make something with a coconut theme and they did great. To add a little flavor to the mixture I added crushed macadamia nuts and when they were out of the oven I ...