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    You are in: Home / Recipes / Coconut Cookie Slices (Danish Fedtebrod) Recipe
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    Coconut Cookie Slices (Danish Fedtebrod)

    Coconut Cookie Slices (Danish Fedtebrod). Photo by momaphet

    1/4 Photos of Coconut Cookie Slices (Danish Fedtebrod)

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Deantini's Note:

    These cookie slices were my absolute favorites growing up in Denmark. They are simple but yet so delicious, especially if you are a sweetened coconut fan. This is an old family recipe. I have tried to search the origin but it goes back hundreds of years literally. I have done my best to convert recipe into cups/tablespoons but if you have a scale I recommend that you weigh the ingredients instead of using the other measures. The cookies freeze well. The dough is quite fragile and I recommend that you cool it for 10 to 15 minutes in the refrigerator before rolling it out.

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    Ingredients:

    Serves: 30

    Yield:

    cookies

    Units: US | Metric

    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:

    1. 1
      Preheat oven to 400 degrees Fahrenheit.
    2. 2
      Mix all ingredients until a dough consistency forms.
    3. 3
      Divide dough into 4 equal portions.
    4. 4
      Roll each portion into a 2.5 inch strip, about a 1/4 inch (or thinner) thick.
    5. 5
      Make icing; icing should be ready once cookies are removed from oven.
    6. 6
      Bake the strips at 400 degrees Fahrenheit for approximately 10 minutes.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Place on cooling rack and let cool. (I let mine cool right on the baking sheet).

    Ratings & Reviews:

    • on February 16, 2014

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2013

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2010

      55

      These are for a gift box but I had DH sample and rate a sacrificial cookie and he thought that I should give him half of the batch "to keep testing". He presented 5 fingers with a smile and another cookie stolen cookie in his face! As picky as this man is they have to be keepers! :D

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Coconut Cookie Slices (Danish Fedtebrod)

    Serving Size: 1 (17 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 77.7
     
    Calories from Fat 31
    41%
    Total Fat 3.5 g
    5%
    Saturated Fat 2.3 g
    11%
    Cholesterol 8.2 mg
    2%
    Sodium 34.7 mg
    1%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 6.8 g
    27%
    Protein 0.6 g
    1%

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