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Coconut Slice & Bake Cookies

Tinting flaky white coconut reminds me of snowflakes falling under holiday lights. The reds and greens add colorful Christmas wonder. — Lee Roberts, Racine, Wisconsin
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min./batch
  • Makes
    about 4-1/2 dozen


  • 3 cups sweetened shredded coconut, divided
  • 15 drops red food coloring
  • 10 drops green food coloring
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 2 cups all-purpose flour


  • To tint coconut, place 1 cup coconut in each of 2 large bowls. Add red food coloring to 1 bowl; cover and shake or toss to coat. Repeat with remaining coconut and green food coloring.
  • In a large bowl, cream butter and sugar until light and fluffy; gradually beat in flour. Stir in remaining coconut. Divide dough in half.
  • Shape 1 portion of dough into a 7-in.-long log; roll in red coconut, pressing firmly to help adhere. Wrap securely. Repeat with remaining dough and green coconut. Refrigerate 1-2 hours or until firm.
  • Preheat oven to 325°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 12-14 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 84 calories, 5g fat (4g saturated fat), 9mg cholesterol, 41mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

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