Really crunchy and coconutty. They look really cute on a cookie tray and they're egg -free

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Recipe Summary

Servings:
36
Yield:
6 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream together the butter and sugar. Add the milk and coconut extract; continue to cream until light and fluffy. Sift together the flour, baking powder, and salt; stir this into the creamed mixture with a wooden spoon, then stir in the coconut. The dough will seem crumbly, you may need to use your hands to help it come together. Divide the dough into 4 equal parts and roll into 10 inch long logs. Wrap logs in plastic or wax paper and refrigerate for at least 1 hour.

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  • Preheat oven to 325 degrees F ( 165 degrees C ).

  • Cut each log into 1/2 inch slices with a serrated knife. Place the cookies 1 inch apart on a cookie sheet. Using a toothpick or pencil, make 4 holes in each cookie to resemble a button. Bake in the preheated oven for 20 to 25 minutes. Allow cookies to cool on wire racks. When the cookies are cool, melt the shortening and semi sweet chocolate together in a microwave or over a double boiler; mix well. Dip the cookies halfway into the chocolate and scrape off the excess with a spatula or your finger. Place them on wax paper to set.

Nutrition Facts

123 calories; protein 1.4g; carbohydrates 13.3g; fat 7.4g; cholesterol 13.6mg; sodium 88.1mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/10/2003
I thought these looked good on the plate and everyone ate them. They just arent' the cookie that gets requested. It makes a lot so it's a good "plate filler" when making cookies to give away to neighbors and friends. There good but no one raved. Read More
(3)

Most helpful critical review

Rating: 3 stars
10/11/2005
It's not the very best to make but the flavor is great. They are way to crunchy that at the end they become very tough to eat. Read More
(3)
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/11/2005
It's not the very best to make but the flavor is great. They are way to crunchy that at the end they become very tough to eat. Read More
(3)
Rating: 4 stars
12/10/2003
I thought these looked good on the plate and everyone ate them. They just arent' the cookie that gets requested. It makes a lot so it's a good "plate filler" when making cookies to give away to neighbors and friends. There good but no one raved. Read More
(3)
Rating: 5 stars
08/29/2002
I have made this cookie for two Christmas' and this will be the third. It has always been a big hit! Read More
(2)
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Rating: 4 stars
08/29/2002
Yummy! Read More
(1)
Rating: 3 stars
12/21/2013
Pretty plain without the chocolate but I really didn't want to dip them in chocolate. I tried dipping in caramel but I didn't like that either so I left them as is. They turned out okay but I really wanted more coconut flavor. Perhaps I'll try them again with chocolate. Making the button part was kind of annoying; you have to press the shape in before baking but then press again after baking. I also didn't bake that long; instead I baked for less time at 350. thanks for the recipe. Read More
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