Crispie Coconut Refrigerator Cookies
Yield
72 cookiesPrep
20 minCook
15 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
butter flavor |
*
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
milk
|
|
| 1 | each |
eggs
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 3 | cups |
coconut
flaked, divided |
*
|
| 1 | each |
egg yolks
|
*
|
| 1 | tablespoon |
milk
|
|
| 70 | each |
pecan halves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
butter flavor |
*
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
milk
|
|
| 1 | each |
eggs
|
|
| 532 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 7.1E+2 | ml |
coconut
flaked, divided |
*
|
| 1 | each |
egg yolks
|
*
|
| 15 | ml |
milk
|
|
| 7E+1 | 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.
