Swedish Coconut Cookies
Submitted by blast12
Slice-and-bake Swedish coconut cookies with golden edges and a buttery, tender crumb. Shape the dough into logs, chill, slice thin, and bake. Makes a whopping 8 dozen from one batch. Ideal for holiday cookie swaps.
YIELD
8 dozenPREP
20 minCOOK
15 minREADY
2 hrsWhen you need to fill a cookie tin fast, these Scandinavian slice-and-bake coconut cookies are your best friend.
The dough comes together in one bowl: butter, sugar, flour, a bit of leavening, vanilla, and flaked coconut. Shape it into two long logs, wrap them up, and chill until firm.
When you’re ready, just slice and bake.
Eight dozen cookies from a single batch means you can stock the freezer, fill gift boxes, or feed a crowd without breaking a sweat.
The edges go golden and crisp while the centers stay just barely tender, with coconut threaded through every bite.
Kitchen Tips
- Chill the dough logs at least 2 hours, or overnight. Soft dough won’t slice cleanly and you’ll end up with squished cookies.
- Use a sharp, thin knife and a gentle sawing motion when slicing. Pressing straight down compresses the round shape into ovals.
- Dough logs freeze well for up to a month. Slice straight from frozen, adding a minute or two to the bake time.
Ingredients
Directions
In large mixer bowl, combine flour, sugar, butter, baking pwder, baking soda and vanilla.
Beat at low speed, scraping bowl often, until well mixed, 3 to 4 minutes.
Stir in coconut. Divide dough into halves; shape each half into a 12×2-inch roll.
Wrap in waxed paper. Refrigerate until firm, at least 2 hours.
Heat oven to 350℉ (180℃).
Cut rolls into ¼ inch slices. Place 2 inches apart on ungreased cookie sheets.
Bake for 9 to 14 minutes, or until edges are lightly browned.
Cool slightly; remove. Makes about 8 dozen cookies.
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