Jeweled Coconut Crisps Recipe

5 1 4
Jeweled Coconut Crisps Recipe
Jeweled Coconut Crisps Recipe photo by Taste of Home
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Jeweled Coconut Crisps Recipe

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5 1 4
Publisher Photo
When I anticipate a busy day during the holiday season, I make this cookie dough the night before. The next day, I just slice and bake. —Eileen Milacek, Waukomis, Oklahoma
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min.

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 tablespoons milk
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3/4 cup finely chopped red and green candied cherries
  • 3/4 cup finely chopped pecans
  • 1 cup sweetened shredded coconut

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and mix well. Stir in cherries and pecans.
Shape into two 8-in. logs. Sprinkle the coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
Originally published as Jeweled Coconut Crisps in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p91

Nutritional Facts

2 each: 152 calories, 8g fat (4g saturated fat), 16mg cholesterol, 66mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 1g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 tablespoons milk
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3/4 cup finely chopped red and green candied cherries
  • 3/4 cup finely chopped pecans
  • 1 cup sweetened shredded coconut
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and mix well. Stir in cherries and pecans.
  2. Shape into two 8-in. logs. Sprinkle the coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic wrap. Refrigerate for 4 hours or until firm.
  3. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
Originally published as Jeweled Coconut Crisps in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p91

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MY REVIEW
CTG User ID: 174254 124535
Reviewed Dec. 14, 2012

"Have been making these for several years - they're our favorite Christmas cookie!"

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