A dainty Swedish coconut cookie.

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Ingredients

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

Directions

Instructions Checklist
  • 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

35 calories; 1.7 g total fat; 6 mg cholesterol; 26 mg sodium. 4.6 g carbohydrates; 0.4 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

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
(5)

Most helpful critical review

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
(4)
6 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
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
(5)
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
(5)
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
(4)
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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
(4)
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
(2)
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
(2)
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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