Coconut Buttons

Coconut Buttons

5

"Really crunchy and coconutty. They look really cute on a cookie tray and they're egg -free"
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 123 cals
Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 88 mg
  • 4%

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.

On Sale

What's on sale near you.

Directions

Print
  1. In a large bowl, cream together the butter and sugar. Add the milk and coconut extract; continue to cream until light and fluffy. Sift together the flour, baking powder, and salt; stir this into the creamed mixture with a wooden spoon, then stir in the coconut. The dough will seem crumbly, you may need to use your hands to help it come together. Divide the dough into 4 equal parts and roll into 10 inch long logs. Wrap logs in plastic or wax paper and refrigerate for at least 1 hour.
  2. Preheat oven to 325 degrees F ( 165 degrees C ).
  3. Cut each log into 1/2 inch slices with a serrated knife. Place the cookies 1 inch apart on a cookie sheet. Using a toothpick or pencil, make 4 holes in each cookie to resemble a button. Bake in the preheated oven for 20 to 25 minutes. Allow cookies to cool on wire racks. When the cookies are cool, melt the shortening and semi sweet chocolate together in a microwave or over a double boiler; mix well. Dip the cookies halfway into the chocolate and scrape off the excess with a spatula or your finger. Place them on wax paper to set.

Reviews

5

It's not the very best to make, but the flavor is great. They are way to crunchy that at the end they become very tough to eat.

I thought these looked good on the plate, and everyone ate them. They just arent' the cookie that gets requested. It makes a lot so it's a good "plate filler" when making cookies to give away t...

I have made this cookie for two Christmas' and this will be the third. It has always been a big hit!

Yummy!

Pretty plain without the chocolate, but I really didn't want to dip them in chocolate. I tried dipping in caramel but I didn't like that either, so I left them as is. They turned out okay, but...