Coconut Refrigerator Cookies

  • Yield 2 to 3 dozen

These coconut cookies are crispy and delicious.


2 cups flour, sifted
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/2 cup margarine
1 cup sugar
1/4 cup brown sugar, packed
1 -- egg or 2 yolks, beaten
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1 cup coconut, flaked or shredded


  1. In large mixing bowl, mix together flour, salt, cinnamon, and baking powder.  In a separate bowl, cream margarine, sugar and brown sugar.  Add eggs, vanilla, and lemon extract to sugar mixture; then blend in coconut.  Constantly blending, add sugar mixture to flour mixture slowly. 
  2. Shape dough in 1 1/2-inch rolls and wrap in wax paper or foil.  Chill several hours, overnight, or freeze.  When ready to bake, cut in 1/8 to 1/4-inch slices.  (Thin slices are crispier.)  Bake on oiled cookie sheets.  Bake at 350F for 8 to 10 minutes.  Cookies should be golden brown and cooled on racks. 

Recipe reprinted with permission from The Junior League of Enid’s Stir Ups (Enid, Oklahoma, 1982).




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