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


Recipe Summary

20 mins
10 mins
2 hrs
2 hrs 30 mins
4 dozen


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

118 calories; protein 1.3g; carbohydrates 17g; fat 5g; cholesterol 17.9mg; sodium 138.1mg. Full Nutrition

Reviews (38)

Read More Reviews
43 Ratings
  • 5 star values: 29
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
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 variation: 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! Read More
Rating: 5 stars
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 sprinkled more coconut on top. Thanks for a great recipe! Read More
Rating: 5 stars
I made these with my 4 year old son yesterday and they turned out fantastic! I planned to save them for Christmas but my son ate one half and my husband ate the rother half - I only tasted one cookie... We did make an alteration though I used brown sugar (half brown half white). We also coated the cookies in dark chocolate and sprinkled some coconut on top - my son loved doing that! I'll be making another batch when son's in kindergarten and husband at work so that I can hide the cookies and save them for Christmas:) Read More
Rating: 4 stars
was looking for something more crispy but these still turned out pretty well... i made 4 logs and froze them and it was such a breeze to make them when i'm craving for a little treat... just slice and bake for 5 min in my toaster oven. it's great because i can bake as much or as little as i want and they're usually gone before the end of the day. Read More
Rating: 4 stars
these were really tasty. they might taste pretty good with crushed almonds or macadamia nuts Read More
Rating: 5 stars
Really yummy - I made these for a party and sifted (lightly) powdered sugar over them - a hit!!! Thanks Nan! Read More
Rating: 4 stars
I reduced the oven temp to 350 after my first batch darkened too much on the edges. These were perfect tenderness with the temp adjustment. I made my coconut finer by putting it through the blender. I didn't have coconut extract (darn) so I used almond extract instead. Thanks for the recipe Nan! Read More
Rating: 5 stars
I made these exactly as the recipe states the only thing I changed was rather then putting the dough in the fridge to chill I sped things up by using the freezer. They turned out lovely. Nice and light and very tasty. I will definately make them again. Read More