Coconut Cookie Slices (Danish Fedtebrod)
photo by momaphet
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
30 cookies
- Serves:
- 30
ingredients
- 1 cup all-purpose flour (125 g)
- 1⁄4 cup all-purpose flour, for rolling out
- 1⁄4 teaspoon baking powder
- 1⁄2 cup butter (125 g)
- 8 tablespoons sweetened coconut (65 g)
- 1⁄2 cup sugar (65 g)
-
Icing
- 3⁄4 cup icing sugar (100 g)
- 2 tablespoons milk (I have read that egg white instead of water gives a nicer glace, but have not tried this myself)
- sweetened coconut (optional)
directions
- Preheat oven to 400 degrees Fahrenheit.
- Mix all ingredients until a dough consistency forms.
- Divide dough into 4 equal portions.
- Roll each portion into a 2.5 inch strip, about a 1/4 inch (or thinner) thick.
- Make icing; icing should be ready once cookies are removed from oven.
- Bake the strips at 400 degrees Fahrenheit for approximately 10 minutes.
- Remove from oven and WHILE STILL WARM brush with icing. If you wish you can also sprinkle with a bit of sweetened coconut on top of icing.
- WHILE STILL WARM cut the strips diagonally into 1 inch strips (now you have 1 x 2.5 inch cookies). The cookies will seem really fragile while cutting but they harden as they cool.
- Place on cooling rack and let cool. (I let mine cool right on the baking sheet).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
What a terrific cookie. We loved them, crisp and full of butter and coconut flavor. These cookies were quick and easy to make, with great results. The texture of these cookies is perfect. The added icing is bonus. I found the dough easy to work with. This recipe reminds me of my favorite Swedish Butter cookies. Thank you for sharing this delicious treat Deantini. Made for Best of 2013.
-
Calling all coconut lovers! Even though I had difficulty with crumbly dough the outcome is superb! Think my butter was too cold for initial mixing. I own two different types of cookie sheets and had better results with darker one. These are so good that it reminds me of why I do not bake cookies often--I just cannot stop eating them. The bottoms are perfect too. Thank you Deantini!
-
I love coconut and these were a treat! They were chewy at first, crisp the next day, and then chewy again. For the glaze I mixed the xxx sugar with coconut cream and then topped them with toasted coconut. They were a bit difficult to roll at first, what worked was rolling them on my silicone mat, and then using parchment on top, then it was a breeze. Mine weren't nice and even after cutting but that doesn't affect the taste :) Made for Best of 2013 Tag
RECIPE SUBMITTED BY
Deantini
Canada