Coconut Icebox Cookies Recipe - Allrecipes.com
Coconut Icebox Cookies Recipe
  • READY IN hrs

Coconut Icebox Cookies

Recipe by  

"Coconut flavored refrigerator cookies. They're light, crisp and delicious."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings

Directions

  1. Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
  2. Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
  3. Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 2 hrs 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2003

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.

 
Most Helpful Critical Review
Jan 23, 2008

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.

 

36 Ratings

Mar 10, 2005

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!

 
Dec 09, 2005

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!

 
Dec 18, 2004

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 :)

 
Mar 26, 2008

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.

 
Sep 05, 2005

these were really tasty. they might taste pretty good with crushed almonds or macadamia nuts

 
Dec 20, 2008

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!

 

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Nutrition

  • Calories
  • 118 kcal
  • 6%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 138 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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