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Jeweled Coconut Crisps

 Jeweled Coconut Crisps
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
30 ServingsPrep: 15 min. + chilling Bake: 10 min.


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 tablespoons milk
  • 1-1/2 teaspoons McCormick® Pure 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 flaked coconut


  • 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.
Nutritional Facts: 1 serving (2 each) equals 152 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 66 mg sodium,

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Jeweled Coconut Crisps (continued)

Nutritional Facts: 18 g carbohydrate, 1 g fiber, 1 g protein.