Toasted Coconut Slices Cookie Recipe
The toasted coconut slices cookie recipe celebrates the wonderful taste of coconut inside and out!
2 sticks (1 cup) salted butter, softened
1 1/4 cups powdered sugar
1/2 teaspoon of almond or vanilla extract
1/8 teaspoon salt
1 egg yolk
2 1/4 cups all-purpose flour
1 cup coconut, toasted*
1 beaten egg white
1 1/2 cups coconut
Step 1: In a large bowl, beat butter with an electric mixer on high speed for 30 seconds.
Step 2: Add powdered sugar, almond extract, and salt. Beat until combined.
Step 3: Beat in egg yolk until combined.
Step 4: Beat in as much flour as possible with mixer. Stir in reaming flour with spoon.
Step 5: Stir in 1 cup toasted coconut.
Step 6: Divide dough in half. Shape each half into 8-inch-long roll.
Step 7: Brush each roll with egg white; roll in 1 1/2 cups of coconut.
Step 8: Wrap each roll in plastic wrap and refrigerate for 4-24 hours or until firm enough to slice.
Step 9: Preheat oven to 375 degrees F.
Step 10: Cut rolls into 1/4-inch slices and place 1 inch apart on an ungreased cookie sheet.
Step 11: Bake 10-12 minutes or until edged are lightly browned. Cool on sheet for 1 minute before transferring cookies to cooling surface.
Makes 50 cookies.
*Note: Toasted coconut can be bought or made by placing coconut on baking sheet at 350 degrees F. for 10 minutes or until lightly brown.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
For more cutout and fancy cookie recipes look here.
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Top of Toasted Coconut Slices Cookie Recipe
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