Save on Pinterest
Menu
Mag cover Overlay image

Coconut Slice & Bake Cookies

Add a Review
Test Kitchen Approved
Total Time

Prep: 25 min. + chilling Bake: 15 min./batch

Makes

about 4-1/2 dozen

Tinting flaky white coconut reminds me of snowflakes falling under holiday lights. The reds and greens add colorful Christmas wonder. — Lee Roberts, Racine, Wisconsin
Coconut Slice & Bake Cookies
Coconut Slice & Bake Cookies Recipe photo by Taste of Home
Next Recipe
Recommended
Swedish Spice Cutouts Exps Hcbz21 12490 E06 02 2b36 Cozy Spiced Desserts Perfect for the Holidays
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 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

Directions

  1. 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.
  2. In a large bowl, cream butter and sugar until light and fluffy; gradually beat in flour. Stir in remaining coconut. Divide dough in half.
  3. 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.
  4. 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.

Recommended Video

ⓘ