Coconut Washboards

Coconut Washboards

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servings 98 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Mix flour with baking powder, spices and salt and set aside. Cream butter and gradually add sugar, beating until light and fluffy. Add the egg and both extracts. Beat well. Add the flour mixture, blending well. Stir in the coconut.
  2. Divide dough into two equal parts. Pat each half into a rectangle measuring about 10 x 9 inches. Chill if necessary to facilitate handling.
  3. Cut each rectangle into four strips lengthwise, then cut each strip into ten pieces. Place each piece 2 inches apart on ungreased cookie sheets. Use a floured fork to gently press ridges into the cookies.
  4. Bake for 8-10 minutes or until golden in a preheated 375 degrees F (190 degrees C) oven.


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Formed the dough into two 8 inch logs placed them in the freezer until hard. Sliced frozen dough with a deep crinkle cut veggie knife to get nice deep ridges. Cookies looked great but were to...

These cookies taste almost like I remember them.I used a Pastry blender instead of a fork made the job very easy. I'll add this to my favorite list.

very bland in taste.

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