Total Time
Prep 10 mins
Cook 30 mins

These cookies look so pretty and taste delicious. Recipe is from Family Circle.


  1. Grind 1/2 cup of the coconut in food processor.
  2. Chop remaining coconut and set aside.
  3. Add flour, 1/4 cup of the confectioners' sugar and the salt.
  4. Pulse to blend.
  5. Add butter and vanilla; pulse until dough comes together.
  6. Heat oven to 350 degrees.
  7. Roll dough into 1-inch balls.
  8. Place dough balls 1 inch apart on an ungreased baking sheet.
  9. Bake cookies until firm but tender, 15 minutes.
  10. Remove to rack, let cool completely.
  11. In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
  12. Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
  13. Dip in chopped coconut and set aside for glaze to dry.
Most Helpful

5 5

Lainey - these are perfect little cookies. They come together so easily and you do get 24 little cookies. I made one batch with vanilla extract and one with almond extract - both are YUMMY! They look adorable too on a cookie tray! :) So glad I tagged you in 123 Hits. Thanks Lainey! (Updated to let you know that these have become a favorite of the family! I tried some with chopped almonds in the batter too and they were great! April 2009)

5 5

Made for Gimme 5 Tag. These lil morsels of goodness are so easy to make and so delightfully delicious!I baked them exactly 15 minutes and they remained tender and so yummy.

4 5

While these are very easy to make and tasty too, I beg to differ on the quantity of cookies you get from this recipe. My dough balls were 1 inch diameter, and I only got 10 cookies. It also too more of the chopped coconut to cover the dipped cookies - a LOT more. Don't start this recipe without some extra coconut for dipping. I recommend that you make your dough balls closer to 1/2 inch diameter if you want 2 dozen cookies. The frosting has a raw taste to it. That might settle down over time, but I ate my taster cookie while it was fresh.