Best 4 Coconut Icebox Cookies Recipes

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Indulge in a delightful culinary journey with our selection of irresistible coconut icebox cookie recipes. These delectable treats, hailing from the kitchens of passionate bakers, promise a symphony of flavors and textures that will tantalize your taste buds. Embark on a baking adventure as we guide you through each recipe, ensuring success with detailed instructions and helpful tips. From classic coconut icebox cookies to unique variations infused with tropical flavors, chocolate chips, or tangy citrus zest, our collection caters to every palate. Prepare to be captivated by the irresistible allure of these melt-in-your-mouth cookies, perfect for any occasion.

Let's cook with our recipes!

COCONUT ICEBOX COOKIES



Coconut Icebox Cookies image

Coconut flavored refrigerator cookies. They're light, crisp and delicious.

Provided by Nan

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Time 2h30m

Yield 24

Number Of Ingredients 9

½ cup butter
1 cup white sugar
1 egg
2 teaspoons vanilla extract
½ teaspoon coconut extract
1 ¾ cups sifted all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
1 cup shredded coconut

Steps:

  • Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
  • Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.

Nutrition Facts : Calories 117.6 calories, Carbohydrate 17 g, Cholesterol 17.9 mg, Fat 5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 138.1 mg, Sugar 9.5 g

TOASTED COCONUT AND ORANGE ICEBOX COOKIES



Toasted Coconut and Orange Icebox Cookies image

Provided by Aida Mollenkamp

Categories     dessert

Time 2h15m

Yield 3 dozen

Number Of Ingredients 10

2 cups all-purpose flour
2 tablespoons packed orange zest
1/2 teaspoon table salt
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar, plus extra for rolling cookies
1/4 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup toasted sweetened coconut
6 ounces semisweet chocolate, roughly chopped

Steps:

  • Heat oven to 350 degrees F and arrange a rack in the middle.
  • Combine the flour, zest, and salt in a large bowl and whisk until evenly combined.
  • Using a stand mixer fitted with a paddle attachment beat together butter and sugars over high speed until light and airy, about 2 minutes. Add the sugars and beat until fluffy and the mixture looks like wet sand, about 2 more minutes. Add the egg and vanilla and mix until just combined.
  • Reduce the speed to medium and add the flour mixture and coconut and beat until just evenly combined. Lay 2 large pieces of plastic wrap on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the plastic and secure tightly. Refrigerate the logs for 1 hour or up to several weeks.
  • Cut the logs into 1/2-inch slices. Roll the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 15 to 18 minutes. Remove to cooling racks to cool completely.
  • When cookies are cool, melt the chocolate in a small pan over medium-low heat until smooth. Dip half of each cookie into the chocolate, scrape off excess, and set on a cooling rack. Refrigerate for at least 15 minutes to set up before serving.

OAT & COCONUT ICEBOX COOKIES



Oat & Coconut Icebox Cookies image

This recipe was passed down through my family from Grandma Irene and is a favorite of my dad and cousin Dennis. It's a true cookie lover's cookie: crispy on the outside, chewy on the inside and perfectly dunkable. -Lori Rowe, Tigerton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups old-fashioned oats
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts

Steps:

  • Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in oats, coconut and walnuts., Divide dough in half. Shape each into a 10-in.-long roll. Wrap; refrigerate overnight., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 142 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 117mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

MACADAMIA COCONUT ICEBOX COOKIES



Macadamia Coconut Icebox Cookies image

A great refrigerator cookie with a tropical twist. This dough freezes well and only takes a few minutes to thaw and then bake.

Provided by LYNN SEVERNS

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 36

Number Of Ingredients 9

1 ½ cups butter, softened
1 ¼ cups white sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
2 cups rolled oats
2 cups chopped macadamia nuts
1 cup flaked coconut

Steps:

  • In a large bowl, cream butter and sugar until fluffy. Stir in vanilla. Sift together flour, baking soda, and salt. Stir into the butter mixture. Then stir in the oatmeal, macadamia nuts and coconut.
  • Divide dough into three portions and roll each portion into a log about 2 1/2 inches in diameter. Wrap each log in plastic wrap and put into the refrigerator to chill for 2 hours, or wrap and freeze for up to 2 months.
  • Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets or line them with parchment paper. If frozen, let dough logs sit out at room temperature for 5 minutes.
  • Slice each log into 1/4 inch rounds and place about 1 inch apart on prepared baking sheets. Bake for 12 to 15 minutes until golden brown.

Nutrition Facts : Calories 200.9 calories, Carbohydrate 17.4 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 6.4 g, Sodium 112.3 mg, Sugar 8.1 g

Tips:

  • Use unsweetened coconut flakes to control the sweetness of the cookies.
  • Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
  • Bake the cookies until the edges are just beginning to brown. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before storing them in an airtight container. This will help them stay fresh and chewy.
  • For a fun variation, try dipping the cookies in melted chocolate or white chocolate.

Conclusion:

Coconut icebox cookies are a delicious and easy-to-make treat that are perfect for any occasion. With just a few simple ingredients, you can create a batch of these cookies that will be enjoyed by people of all ages. So next time you're looking for a sweet and satisfying snack, give coconut icebox cookies a try. You won't be disappointed!

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