Total Time
27mins
Prep 15 mins
Cook 12 mins

These cookies are loaded with coconut and toasted is YUMMMM! I always use almond extract! Cooking time does not include chilling time.

Ingredients Nutrition

Directions

  1. In a large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add powdered sugar, almond extract, and salt; beat until combined. Beat in egg yolk. Beat in as much of the flour as you can with mixer. Stir in any remaining flour and 1 cup toasted coconut.
  2. Divide dough in half. Shape each half into 8 inch roll. Brush rolls with egg white, then roll in 1 1/2 cups coconut to coat. Wrap rolls in plastic wrap or waxed paper. Chill for 4 to 24 hours.
  3. Preheat oven to 375 degrees. Cut rolls into 1/4 inch slices. Place slices 1 inch apart on ungreased cookie sheet.
  4. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack; cool.

Reviews

(1)
Most Helpful

These were absolutely delicious. I love toasted coconut, and it shines through in these little wafers. I did have a hard time keeping the dough together to roll it, but I think it is because my kitchen is so cold. When it warms up here I will make them again to be sure and upgrade my rating if that is the culprit.

Chandra M March 20, 2008

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