Coconut Fingers

Rating: 2.5 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

A dainty Swedish coconut cookie.

By Wanda F.

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Recipe Summary

Servings:
72
Yield:
6 dozen
Nutrition Info
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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified

Directions

  • Cream the butter and sugar. Beat in the egg, vanilla and almond extracts. Sift together the flour, baking powder and salt. Mix until well blended. Fold in the almonds and coconut. Cover dough and refrigerate for at least one hour.

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  • Preheat oven to 375 degrees F (190 degrees C), and grease cookie sheets. Roll dough into 1/2 inch rolls and cut into 1 1/2 inch lengths.

  • Bake 18 to 20 minutes, or until golden. Dip in confectioners' sugar and let cool.

Nutrition Facts

Per Serving:
35 calories; protein 0.4g; carbohydrates 4.6g; fat 1.7g; cholesterol 6mg; sodium 25.7mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

THEPERSON
Rating: 4 stars
08/29/2002
i thought it was good but not great. having to refrigerate the cookies took much time to do. Read More
Helpful
(5)

Most helpful critical review

Beth W.
Rating: 1 stars
01/30/2006
18 mins. is way too long and I didn't get anything close to 72 cookies out of the dough. I'm quite disappointed that they didn't have more flavor and I even doubled the almond and vanilla. I'm wondering if Wanda fogot something. Read More
Helpful
(4)
6 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
THEPERSON
Rating: 4 stars
08/29/2002
i thought it was good but not great. having to refrigerate the cookies took much time to do. Read More
Helpful
(5)
Beth W.
Rating: 1 stars
01/29/2006
18 mins. is way too long and I didn't get anything close to 72 cookies out of the dough. I'm quite disappointed that they didn't have more flavor and I even doubled the almond and vanilla. I'm wondering if Wanda fogot something. Read More
Helpful
(4)
NLN_1502
Rating: 1 stars
03/10/2003
I've made similar cookies before but when I tried to make these twice I was disappointed both times. They were almost impossible to roll out even after hours in the refridgerator & when they baked they flattened out. I would not recommend this recipe. Read More
Helpful
(4)
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JONI K.
Rating: 4 stars
08/29/2002
The flavor is very good but rolling them into 1 1/2" rolls was very difficult. I may try them again and let them sit in the fridge overnight before trying to roll them. Read More
Helpful
(2)
MrsFisher0729
Allstar
Rating: 3 stars
05/08/2012
The flavor of these cookies is really good but the recipe doesn't make fingers it makes flat cookies. I was expecting something like a Mexican Wedding Cookie texture and shape. I think refrigerating the dough after forming and before baking may aid in them keeping their shape. I doubled the recipe and got maybe 30 cookies. Read More
Helpful
(2)
PIKAPIKACHICK
Rating: 2 stars
02/17/2016
I'm in a place that's over 5000 feet so I had to crank back the heat as usual but I found that I had to go even lower than I normally would. I ended up baking them around 7 minutes at 350. I recommend doing a test cookie or two to get your time and temperature down before you destroy an entire pan like me. I didn't have any problem rolling them out and I liked the light texture but I agree that they could use a bit more flavor. I may do another batch tomorrow with a 1/4 to 1/2 tsp of coconut flavor. One more nitpick on the recipe: let them cool completely before attempting the powdered sugar finish. Read More
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