- 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
- 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 in 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.
Reviews for Coconut Slice & Bake Cookies
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"I suggest you freeze the logs and let them thaw out a bit before slicing. Don't try to slice them while they are frozen or they will crumble...let them thaw but not completely thawed. Makes it easier. This recipe freezes well. Make the logs, freeze them, then bake whenever you want a batch for giving away or for yourself."
"If the coconut won't stick, how about brushing the rolled dough with egg white. This would help with the coconut sticking."
"These are delicious! We make these, but after slicing, we use a fork to press lines into each cookie. They can also be rolled in powdered sugar after baking. Not as colorful as the colored coconut, but an alternative to the problem of coconut that won't stick to the outside. Hard to eat just one!"
"I baked these last week. Easy enough to make. Great flavor-delicate, buttery, coconut goodness. Pretty for Christmas giving. These have been added to our "Christmas cookie must bake" list. Excellent!"
"These were so good! Excellent flavor. To get the "bright color", I had to use bakers coloring gel instead of using the usual kind you find at Easter time."