Swedish Coconut Cookies
Yield
8 dozenPrep
20 minCook
15 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 2 | cups |
butter
softened |
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 473 | ml |
butter
softened |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
coconut
flaked |
*
|
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 12x2-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.
