Coconut Raisin Cookies4 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 30 min
“Velvety shortbread cookies with coconut and raisins. Pecans also taste great in these cookies.” - by sal
Original recipe yields 2 dozen
- In a medium bowl, cream together the butter, white sugar, egg yolk and vanilla until smooth. Stir in the flour until well blended, then mix in coconut raisins and pecans (if desired). Chill for at least 4 hours or overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Roll tablespoonfuls of dough into balls or logs and place them 2 inches apart onto the prepared cookie sheets.
- Bake for 25 to 30 minutes in the preheated oven, or until lightly browned. Remove from cookie sheets to cool on wire racks.
Amount Per Serving (24 total)
- 194 cal
- 10.7 g
- 23.5 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"I made these this afternoon after making something else for Thanksgiving and having left over coconut and pecans to use. I didn't change a thing about the recipe and they turned out tasty. I think I e..." See morexpected a cookie that didn't flatten out though. I rolled them in balls but they ended up flat. I think maybe I'd put a little more flour in next time to help them be a little drier like shortbread. Also I did not need to grease the pans. The first pan I put in burned on the bottom because of the oil on the pan but the next 2 came out better without greasing. Also it made 36 cookies for me."
"I substituted the raisins for Choco-chips. Yum! I like them, however, they were a little crunchy for my taste!..." See more"
"Two stars due to the fact of recipe confusion. I am confused with the cook time on the top states 10 minutes, the recipe states 25-30. My husband chose this recipe without full review of comments. Had..." See more I been aware of this discrepancy I would not have bothered. Hope they turn out okay."
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