Coconut Snaps
Submitted by Sabiam1
Thin, crispy slice-and-bake cookies with shredded coconut and walnuts. A refrigerator cookie dough you roll, chill, and slice into wafer-thin rounds that bake up snappy in 10 minutes. Makes 48.
YIELD
48 servingsPREP
20 minCOOK
10 minREADY
3 hrsRefrigerator cookies are the ultimate make-ahead move, and these coconut snaps are a prime example of why the technique has stuck around for generations.
The dough comes together quickly with shortening, sugar, vanilla, flour, walnuts, and finely shredded coconut. Roll it into logs, wrap in waxed paper, and stash in the fridge for a few hours. When you’re ready, just slice the logs into thin rounds and bake.
At an eighth of an inch thick, these cookies bake fast and come out snappy and crisp with toasted coconut edges and little nuggets of walnut in every bite. They’re the kind of cookie you can keep dough on hand for and bake off a dozen at a time whenever the craving hits.
Kitchen Tips
- Slice them thin. An eighth of an inch is what gives these their signature snap. Thicker slices won’t crisp up the same way.
- Chill the dough until it’s very firm. Soft dough squishes when you cut it and you’ll end up with uneven ovals instead of neat rounds.
- Keep the dough logs in the freezer for up to a month. Slice straight from frozen, adding a minute or two to the bake time.
Ingredients
Directions
Beat shortening until soft.
Add sugar and cream until fluffy. Add water and mix.
Add the rest of the ingredients in order, mixing well after each addition.
Finish with the nuts and coconut.
Form into rolls, wrap in waxed paper and chill for several hours in the fridge.
Slice into rounds an ⅛ inch thick.
Bake on an ungreased cookie sheet for 10 minutes at 375℉ (190℃).
Remove to a wire rack to cool.
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