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Crispie Coconut Refrigerator Cookies

Crispie Coconut Refrigerator Cookies recipe image
These Crispie Coconut Refrigerator Cookies feature a tender, buttery dough studded with flaked coconut. The logs are chilled until firm, then sliced and baked until the edges turn a light golden brown. Each cookie is brushed with an egg wash and crowned with a pecan half for added crunch and visual appeal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 72
Calories: 129
Dietary: Vegetarian
Description
These Crispie Coconut Refrigerator Cookies feature a tender, buttery dough studded with flaked coconut. The logs are chilled until firm, then sliced and baked until the edges turn a light golden brown. Each cookie is brushed with an egg wash and crowned with a pecan half for added crunch and visual appeal.
Ingredients
  • 1 cup Butter Flavor Crisco
  • 1 cup Sugar
  • 2 tablespoon Milk
  • 1 Egg
  • 2 1/4 cup Flour, All Purpose
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 3 cup Coconut, Flaked, Divided
  • 1 Egg Yolk
  • 1 tablespoon Milk
  • 70 Pecan Halves,
Directions
  1. 1
    Preheat oven to 325F (165C). Grease a baking sheet with shortening.
  2. 2
    In a large bowl, cream together the Crisco, sugar, and milk using an electric mixer at medium speed until smooth and well blended.
  3. 3
    Beat in the egg until fully incorporated.
  4. 4
    In a separate bowl, combine the flour, salt, and baking soda.
  5. 5
    Add the flour mixture to the creamed mixture along with 2 cups of the flaked coconut. Mix until just combined and a soft dough forms.
  6. 6
    Divide the dough in half. On a clean surface, shape each half into a log about 1 1/2 inches in diameter.
  7. 7
    Cut two 18-inch pieces of wax paper. Sprinkle 1/2 cup of the remaining flaked coconut onto each piece of wax paper.
  8. 8
    Roll each dough log in the coconut until evenly coated. Wrap tightly in the wax paper.
  9. 9
    Refrigerate the wrapped logs for several hours or overnight until firm enough to slice.
  10. 10
    In a small bowl, whisk together the egg yolk and milk to make an egg wash.
  11. 11
    Unwrap the dough logs. Using a sharp knife, slice each log into 1/4-inch thick rounds.
  12. 12
    Place slices 2 inches apart on the prepared baking sheet.
  13. 13
    Brush each slice lightly with the egg yolk mixture.
  14. 14
    Top each cookie with one pecan half.
  15. 15
    Bake for 12 minutes, or until the edges are lightly golden.
  16. 16
    Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 72

Amount Per Serving
Calories 129kcal
% Daily Value *
Total Fat 12.7g20%
Saturated Fat 2.2g12%
Cholesterol 2.9mg1%
Sodium 27mg2%
Total Carbohydrate 4.0g2%
Dietary Fiber 1.7g7%
Sugars 1.3g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, cookies, refrigerator, crisco, pecan, baking, dessert, flaked, crispie, egg wash, shortbread, holiday, easy, slice and bake
Read it online: https://www.chefs-mate.com/recipe/crispie-coconut-refrigerator-cookies/