Recipe by Nan
"Coconut flavored refrigerator cookies. They're light, crisp and delicious."
Watch video tips and tricks
1 3/4 cups
sifted all-purpose flour
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.
These cookies were pretty bland to me. I can't pinpoint an exact problem. I love coconut, but this just didn't do it for me.
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!
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!
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 :)
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.
these were really tasty. they might taste pretty good with crushed almonds or macadamia nuts
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Icebox Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 45
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a delicious butter cookie that’s truly versatile.
These award-winning macaroons are easy to make!
See how to bake the perfect chocolate chip cookie.