Coconut Icebox Cookies

Coconut flavored refrigerator cookies. They're light, crisp and delicious.

Print Recipe

Prep Time 20

Cook Time 10

Total Time 2 30

Course Snack

Cuisine American

Servings 24 people

Calories 3033.7 kcal

Equipment

1 Electric Stand or Hand Mixer For efficient creaming of butter and sugar.
2 Large Mixing Bowls One for wet ingredients, one for dry.
1 Fine-Mesh Sifter For sifting flour, salt, and baking soda.
2 Baking Sheets Preferably lined with parchment paper.
1 Wire Cooling Rack For even cooling of baked cookies.

Ingredients

Main

½ cup butter
1 cup white sugar
1 egg
2 teaspoons vanilla extract
½ teaspoon coconut extract
1 ¾ cups sifted all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
1 cup shredded coconut

Instructions

Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.

Notes

Ensure butter is at proper room temperature for effective creaming; this incorporates air, leading to a lighter, tender cookie. Thorough chilling of the dough logs is paramount—it not only makes slicing easier but also helps the cookies maintain their shape and prevents excessive spreading during baking. For an enhanced flavor profile, consider lightly toasting half of the shredded coconut before incorporating it into the dough; this deepens its nutty essence. When baking, rotate your cookie sheets halfway through for even browning. Do not overbake; remove when edges are just golden, as they will continue to set on the wire rack, ensuring a delicate crispness.