Coconut Icebox Cookies31 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 2 hr 30 min
“Coconut flavored refrigerator cookies. They're light, crisp and delicious.” - by Nan
Original recipe yields 4 dozen
- 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.
Amount Per Serving (24 total)
- 118 cal
- 5 g
- 17 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"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...." See more"
"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. Recent v..." See moreariation: subbed 1/4 c cocoa powder for 1/4 c of the flour and omitted coconut (and coconut extract). Added crushed chocolate covered espresso beans. My husband ate the whole batch in two days. Thanks, Nan!"
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