By Ismy Echo on September 27, 2006
Photo by msnokaoi
Photo by msnokaoi
"This is a recipe from an old Sunset Desserts Cookbook, likely from the 1970's, that was lost during a move. I searched high and low on the internet for this exact recipe, as I remembered it, to no avail. I finally found a copy of the recipe I had handwritten and placed in my mother's very old cookbook many years ago. Eureka! I wanted to post it here, so that I wouldn't lose it, and to share so others could enjoy them as well. I used to make these occasionally as a special treat for our family and for holidays and events. Rich and buttery with that wonderful coconut taste with a powdered sugar coating similar to wedding cookies. These are pretty simple to make and are "jr. chef assistant" friendly, especially for little hands to coat them in powdered sugar. Probably one of the best things about these cookies is that they are so great for a "make-ahead" cookie, as the dough is refrigerated and sliced, so you can break up the prep time into different days. Also, the baked cookies improve in flavor as they mature, so another "do-ahead" advantage. They are ideal for "care packages" to mail, if cushioned and packed securely, as they don't go stale. I hope you enjoy these as much as our family and guests have :)"
Serving Size: 1 (23 g)
Servings Per Recipe: 36
"One of the best cookie recipes I've ever tried. The cookies turn out very buttery and crisp, just melt in your mouth good. I added 1/2 teaspoon coconut extract for a little extra coconut flavor. Thank you for posting this great recipe. The reader that gave you a 3 star rating must have done something wrong as everyone else gave you a well deserved 5 stars..."
"I LOVE these cookies!! They just melt in your mouth!! I toasted my coconut and it helped the flavor. Can't wait to try adding other ingredients to make them better!!Ãœ"
"Super yummy. I made them for an Obama inauguration party. He's from Hawaii, get it??"
"Well I guess I'm just not the "norm" here. I enjoyed the ease of the recipe. I ended up toasting half of the coconut. But I did some without refrigerating and some with, neither took 20 minutes to cook, they took WAY longer! Closer to 30 minutes. If I waited too long the powdered sugar would not stick as well, which is hard because I have LARGE sheet pans and cook a lot at the same time. I wasn't all that impressed, I wanted MORE coconut flavor (which is good I guess, didn't eat that many!). The teachers I made them for apparently loved them, so I guess that was good!"
"You can never exercise enough to offset how many of these cookies you'll eat! I added 1 cup finely chopped macadamia nuts before adding the flour and instead of using the powdered sugar, I dipped one end of the cookie in melted chocolate. Thanks for sharing this wonderful cookie recipe, Ismy!"
"A wonderful shortbread cookie that's delicious and easy! I did not refrigerate the dough but rolled into 1" balls and flattened. I'll will definitely make these again and plan on adding some cardamom next time!"
"OMG! I doubled the recipe and made these for my granddaughter luau and they were gone so fast. My son in law actually hid some in the oven for himself! What a hit thank you for sharing!"
"Yum! These were really good. I didn't refrigerate but just used a tablespoon to scoop and then pressed them down with my fingers. I also baked them about 10 minutes longer until I could see some light brown around the edges. I got 30 cookies using this method. They came out great. Thanks for posting!"
"These are very delicate and buttery sweet. Thanks for the sweetness!"