Coco-Nutty Refrigerator Cookies

Coco-Nutty Refrigerator Cookies

prep time

minutes
cook time

minute
servings
78

Ingredients










Cooking Instructions

1

In a medium bowl, stir together the flour and baking soda. Set aside.


2

In a large mixing bowl, beat butter for 30 seconds. Add sugars; beat until fluffy. Beat in eggs and vanilla. Add the flour mixture; beat until well-combined. Stir in the coconut and chopped nuts. Shape dough into three 7 inch-long rolls. Wrap each roll in waxed paper or clear plastic wrap and chill several hours or until firm enough to slice.


3

Taking one roll from the refrigerator at a time, unwrap roll and cut into 1/4 inch slices using a thin-bladed knife. (Rotate the roll as you slice to avoid flattening one side.) Place on ungreased cookie sheets. Bake at 375°F for 8 to 10 minutes or until cookies are lightly browned.


Ingredients










Cooking Instructions

1

In a medium bowl, stir together the flour and baking soda. Set aside.


2

In a large mixing bowl, beat butter for 30 seconds. Add sugars; beat until fluffy. Beat in eggs and vanilla. Add the flour mixture; beat until well-combined. Stir in the coconut and chopped nuts. Shape dough into three 7 inch-long rolls. Wrap each roll in waxed paper or clear plastic wrap and chill several hours or until firm enough to slice.


3

Taking one roll from the refrigerator at a time, unwrap roll and cut into 1/4 inch slices using a thin-bladed knife. (Rotate the roll as you slice to avoid flattening one side.) Place on ungreased cookie sheets. Bake at 375°F for 8 to 10 minutes or until cookies are lightly browned.


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