Coconut Slice & Bake Cookies Recipe

Coconut Slice & Bake Cookies Recipe photo by Taste of Home

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Tinting flaky white coconut reminds me of snowflakes falling under holiday lights. The reds and greens add colorful Christmas wonder. — Lee Roberts, Racine, Wisconsin

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Coconut Slice & Bake Cookies Recipe

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

Yield: 54 Servings

25 10 35

Ingredients

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

Directions

In a large bowl, cream butter and sugar until light and fluffy; gradually beat in flour. Stir in 1 cup coconut. Divide dough in half; shape each into a 7-in.-long roll.
Place 1 cup coconut into each of two large resealable plastic bags. Add red food coloring to one bag; seal bag and shake to tint coconut. Repeat with remaining coconut and green coloring. Roll one log in red coconut; roll remaining log in green coconut. Wrap logs separately in plastic wrap; refrigerate for 1-2 hours or until firm.
Cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 12-14 minutes or until bottoms are light brown. Remove from pans to wire racks to cool. Yield: about 4-1/2 dozen.

Originally published as Coconut Slice & Bake Cookies in Taste of Home October/November 2012, p43

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Coconut Slice & Bake Cookies

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Reviewed on Dec. 09, 2012 by dimeoa

Flavor was good- a delicate coconut taste with a classic butter cookie. However I had a lot of difficulty getting the coconut to stick to each log- even after 2 hours of refridgeration. Also, the coconut, when dyed, wasn't vibrant as vibrant as the picture. They are very addicting though!