Search
by Ingredient

Crispie Coconut Refrigerator Cookies

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by LaurieDawn

Slice-and-bake coconut refrigerator cookies with a coconut-crusted exterior and a pecan half on top. Crispy, buttery, and freezer-friendly for up to three months of fresh-baked cookies on demand.

YIELD

72 cookies

PREP

20 min

COOK

15 min

READY

8 hrs

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.

Ingredients

1 237
CUP ML VEGETABLE SHORTENING
butter flavor *
1 237
CUP ML SUGAR
2 30
TABLESPOONS ML MILK
1 1
LARGE EACH EGG
2 ¼ 532
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BAKING SODA
3 710
CUPS ML COCONUT
flaked, divided *
1 1
LARGE EACH EGG YOLK *
1 15
TABLESPOON ML MILK
70 70
EACH EACH PECAN HALVES *

Directions

Hint: Cookie rolls can be frozen for up to three months.

Cream Butter Flavor Crisco, sugar and 2 tablespoons milk in large bowl at medium speed of electric mixer until well blended.

Beat in egg.

Combine flour, salt and baking soda.

Add to creamed mixture.

Add 2 cups of the coconut.

Mix until well blended.

Divide dough in half.

Form each half into a roll 1½ inches in diameter.

Cut 2 pieces wax paper 18 inches long.

Sprinkle ½ cup coconut on each piece.

Roll dough in coconut.

Roll up in wax paper.

Refrigerate several hours or overnight.

Heat oven to 325℉ (160℃). Grease baking sheet with Butter Flavor Crisco.

Set aside.

Cut dough with a sharp knife into ¼ inch slices.

Place 2 inches apart on baking sheet.

Combine egg yolk and 1 tablespoon milk. Stir well.

Brush on cookie slices.

Top each slice with a pecan half.

Bake at 325℉ (160℃) for 12 minutes. Remove to cooling rack.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 608 23% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 392mg 16%
Total Carbohydrate 36g 36%
Dietary Fiber 5g 21%
Sugars g
Protein 21g
Vitamin A 1% Vitamin C 1%
Calcium 4% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
More health news

Email this recipe