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Coconut Slice & Bake Cookies Recipe
Coconut Slice & Bake Cookies Recipe photo by Taste of Home
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Coconut Slice & Bake Cookies Recipe

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4.5 8 9
Publisher Photo
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:54 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min./batch
MAKES: 54 servings

Ingredients

  • 3 cups flaked 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

Nutritional Facts

1 cookie: 84 calories, 5g fat (4g saturated fat), 9mg cholesterol, 41mg sodium, 9g carbohydrate (5g sugars, 0g fiber), 1g protein .

Directions

  1. 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 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 one portion of dough into a 7-in.-long log; roll in red coconut, pressing firmly to help adhere. Wrap in plastic wrap. 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. Yield: about 4-1/2 dozen.
Originally published as Coconut Slice & Bake Cookies in Taste of Home October/November 2012, p43


Reviews for Coconut Slice & Bake Cookies

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
t-macka User ID: 1174815 216050
Reviewed Dec. 27, 2014

"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."

MY REVIEW
Betty47 User ID: 1613208 215774
Reviewed Dec. 24, 2014

"If the coconut won't stick, how about brushing the rolled dough with egg white. This would help with the coconut sticking."

MY REVIEW
cookies4four User ID: 167433 215762
Reviewed Dec. 24, 2014

"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!"

MY REVIEW
dgkingan User ID: 3869570 215750
Reviewed Dec. 23, 2014

"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!"

MY REVIEW
asnunez User ID: 2408742 215742
Reviewed Dec. 23, 2014

"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."

MY REVIEW
shawnba User ID: 2581969 108135
Reviewed Sep. 22, 2013

"These seem like they should be fairly simple, but in reality they weren't . The coconut didn't stick and the logs crumbled when I tried to slice them. Probably won't attempt these again"

MY REVIEW
dimeoa User ID: 2161631 185198
Reviewed Dec. 9, 2012

"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!"

MY REVIEW
amdfwk User ID: 6913451 185104
Reviewed Oct. 21, 2012

"Everyone loved these and they are very easy"

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