Mom's Coconut Cookies Recipe

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Mom worked hard to keep us fed during the Depression, and there was never a day we went hungry. These cookies could always be found in the cookie jar.
TOTAL TIME: Prep: 10 min. + chilling Bake: 5 min./batch
MAKES:27 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 5 min./batch
MAKES: 27 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup sweetened shredded coconut

Nutritional Facts

2 each: 120 calories, 5g fat (3g saturated fat), 17mg cholesterol, 80mg sodium, 18g carbohydrate (11g sugars, 0 fiber), 1g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in coconut.
  2. Shape into two 3-1/2-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets.
  3. Bake at 425° for 5-7 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4-1/2 dozen.
Originally published as Mom's Coconut Cookies in Best of Country Cookies 1999, p92

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Michell408 User ID: 1234062 28598
Reviewed Jul. 6, 2010

"Tasty, not too strong of a coconut flavor. Nice variety for a cookie tray."

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