Velvety shortbread cookies with coconut and raisins. Pecans also taste great in these cookies.

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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

193.9 calories; 1.8 g protein; 23.5 g carbohydrates; 28.9 mg cholesterol; 75.2 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/28/2009
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 expected 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. Read More
(14)

Most helpful critical review

Rating: 2 stars
04/20/2011
I substituted the raisins for Choco-chips. Yum! I like them however they were a little crunchy for my taste! Read More
(4)
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/28/2009
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 expected 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. Read More
(14)
Rating: 2 stars
04/20/2011
I substituted the raisins for Choco-chips. Yum! I like them however they were a little crunchy for my taste! Read More
(4)
Rating: 2 stars
12/06/2010
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 I been aware of this discrepancy I would not have bothered. Hope they turn out okay. Read More
(3)
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Rating: 5 stars
02/25/2010
I've been looking for an easy macaroon/cookie recipe that includes coconut and this is by far the best that I've found. I made these last night and they're almost gone already. Thank you so much for the recipe. Read More
(1)
Rating: 5 stars
04/17/2020
I followed the recipe, and then forgot to baked them for an extra day. They still turned out great! They didn’t flatten out, as I expected. Delicious nice texture. Read More