Overnight Coconut Cookies
These cookies are full of coconut flavor. Make them even prettier by rolling the logs of dough in finely chopped toasted coconut before chilling.
INGREDIENTS | YIELDS 150 COOKIES
- 1½ cups unsalted butter
- 3 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla
- ½ teaspoon salt
- 4 teaspoons baking powder
- 6 cups cake flour
- 2/3 cup shredded coconut
- 1 cup finely chopped pecans, optional
Cream butter and sugar until light and fluffy. Add eggs and vanilla; blend well.
Whisk dry ingredients together; stir into creamed mixture. Add coconut and nuts.
Form dough into five 2½" diameter logs; roll in wax paper. Chill overnight, or freeze.
When ready to bake, preheat oven to 375°F. Cover a baking sheet with parchment.
Slice cookies 1/8" thick; bake 10 minutes, or until just starting to brown.
Don’t Forget the Label
If you are making different types of icebox cookies, be sure to label them before you put them in the freezer. While you may think that you can tell the difference between Orange Date Pinwheels and Lemon Pistachio Swirls, after they are frozen it is much more difficult to tell. By writing on the wax paper with permanent marker or using a freezer label, it will always be a simple matter to get the dough you were looking for.
