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Coconut Icebox Cookies

"Coconut flavored refrigerator cookies. They're light, crisp and delicious."
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2 h 30 m servings 118 cals
Original recipe yields 24 servings (4 dozen)


  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

  • Cook

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  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.

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Read all reviews 35
  1. 40 Ratings

Most helpful positive review

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

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.

Most helpful
Most positive
Least positive

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.

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. Re...

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 ...

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...

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 sl...

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 bl...

Really yummy - I made these for a party, and sifted (lightly) powdered sugar over them - a hit!!! Thanks Nan!

I made these exactly as the recipe states, the only thing I changed was rather then putting the dough in the fridge to chill, I sped things up by using the freezer. They turned out lovely. Nic...