Crispie Coconut Refrigerator Cookies

These coconut refrigerator cookies use a smart two-layer coconut approach. Flaked coconut gets mixed into the dough for flavor and texture, then the rolled dough log gets coated in even more coconut on the outside. When sliced and baked, you get coconut throughout the cookie and a toasty coconut crust around the edges.

The egg yolk wash brushed on before baking is what makes these shine. It gives each round a golden gloss and helps the pecan half on top adhere during baking. Without it, the pecans slide off and the cookies look pale.

Refrigerating the dough log overnight (or freezing for up to three months) is what makes slice-and-bake cookies so practical. You do all the work up front, then just slice and bake whenever you want fresh cookies. A sharp knife and firm, cold dough give you clean, even rounds every time.

Kitchen Tips

• Chill the logs until very firm before slicing. Soft dough squishes into ovals instead of cutting into clean circles.
• Slice a consistent ¼ inch thick. Thicker slices won’t crisp properly, and thinner ones burn before the center is done.
• The coconut coating on the outside of the log can crumble as you slice. Roll the log gently before cutting to press any loose coconut back in.
• Bake at 325°F (160°C) as directed. Low heat toasts the coconut gradually instead of burning it, which happens fast at higher temperatures.

Variations

• Toasted coconut version: Toast the coconut in a dry skillet before mixing into the dough and coating the log for a deeper, nuttier flavor.
• Chocolate dipped: After baking and cooling, dip half of each cookie in melted dark chocolate for a coconut-chocolate combination.