Best 3 Coconut Cookie Slices Danish Fedtebrod Recipes
Indulge in a delectable journey of flavors with our selection of coconut cookie slice recipes, also known as Danish Fedtebrod. These delightful treats, originating from Denmark, are renowned for their unique combination of crisp cookie crust and sweet, chewy coconut filling. Whether you prefer a classic preparation or a modern twist, we have gathered a collection of irresistible recipes that will tantalize your taste buds. From simple and straightforward variations to those adorned with delectable toppings, our comprehensive guide caters to all levels of baking expertise. Embark on a culinary adventure and discover the perfect recipe to satisfy your sweet cravings.
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COCONUT COOKIE SLICES (DANISH FEDTEBROD)
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.
Provided by Deantini
Categories Dessert
Time 30m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Mix all ingredients until a dough consistency forms.
- Divide dough into 4 equal portions.
- Roll each portion into a 2.5 inch strip, about a 1/4 inch (or thinner) thick.
- Make icing; icing should be ready once cookies are removed from oven.
- Bake the strips at 400 degrees Fahrenheit for approximately 10 minutes.
- 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.
- 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.
- Place on cooling rack and let cool. (I let mine cool right on the baking sheet).
Nutrition Facts : Calories 77.8, Fat 3.5, SaturatedFat 2.4, Cholesterol 8.3, Sodium 34.8, Carbohydrate 11.1, Fiber 0.3, Sugar 6.8, Protein 0.7
COCONUT SLICE & BAKE COOKIES
Tinting flaky white coconut reminds me of snowflakes falling under holiday lights. The reds and greens add colorful Christmas wonder. - Lee Roberts, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- To tint coconut, place 1 cup coconut in each of 2 large bowls. Add red food coloring to 1 bowl; cover and shake or toss to coat. Repeat with remaining coconut and green food coloring., In a large bowl, cream butter and sugar until light and fluffy; gradually beat in flour. Stir in remaining coconut. Divide dough in half., Shape 1 portion of dough into a 7-in.-long log; roll in red coconut, pressing firmly to help adhere. Wrap securely. Repeat with remaining dough and green coconut. Refrigerate 1-2 hours or until firm., Preheat oven to 325°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 12-14 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 84 calories, Fat 5g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT CHOCOLATE SLICES
These crispy cookies with a chewy coconut center travel really well. When my son was in the Army, I often sent boxes to him, and he told me they always arrived in perfect condition. —Cheri Booth, Gering, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 14
Steps:
- Beat cream cheese, granulated sugar and vanilla until smooth. Stir in coconut and nuts. Refrigerate until easy to handle. , Meanwhile, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg, chocolate and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Refrigerate until easy to handle, about 30 minutes., Roll dough between waxed paper into a 14x4-1/2-in. rectangle. Remove top piece of waxed paper. Shape coconut filling into a 14-in. roll; place on dough, 1 in. from a long side. Roll dough around filling and seal edges. Wrap and refrigerate 2-3 hours or overnight., Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets, reshaping if necessary. Bake until set, 8-10 minutes. Cool 1 minute before removing to wire racks.
Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Use fresh coconut: Fresh coconut adds a delicious flavor and texture to the cookies. If you don't have fresh coconut, you can use unsweetened shredded coconut.
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough before baking will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are golden brown: The cookies are done baking when they are golden brown around the edges. Be careful not to overbake them, or they will be dry and crumbly.
- Let the cookies cool completely before serving: The cookies will be easier to handle and store once they have cooled completely.
Conclusion:
Coconut cookie slices are a delicious and easy-to-make treat that are perfect for any occasion. They are made with simple ingredients and can be customized to your liking. Whether you like them chewy or crispy, with or without nuts, these cookies are sure to please everyone. So next time you're looking for a sweet treat, give coconut cookie slices a try. You won't be disappointed!
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