Buttery, coconutty goodness, ready and waiting in your fridge to slice and bake whenever you need a sweet treat.

Cooked inGentle RollUnderway with easy motion. One pot, lids on, the gimbal doing its job.
Prep
10 min
Cook
12 min
Total
20 min
Serves
18-20 cookies

Ingredients

Method

  1. Cream the softened butter and sugar together until light and fluffy.
  2. Add the vanilla extract and mix until well combined.
  3. Add the flour and mix until just incorporated. Be careful not to overmix. Fold in the coconut flakes until evenly distributed.
  4. Divide the dough in half and shape each portion into a log. Roll each log in the extra coconut flakes, lightly coating the outside. Wrap tightly in wax or parchment paper, place in a sealed container or bag, and refrigerate for at least 12 hours.
  5. When ready to bake, preheat the oven to 325°F (165°C). Line a cookie sheet with parchment paper.
  6. Slice the chilled dough into ¼-inch thick slabs and arrange them on the prepared cookie sheet. Bake for 10–12 minutes, or until the edges are golden.
  1. Remove from the oven and allow the cookies to cool completely on the baking sheet. The bottoms should be golden brown and crisp, while the cookies themselves should remain buttery and tender.

Freezing the dough

  1. The dough can also be frozen. Keep in mind that frozen dough may crumble slightly when sliced. If baking directly from frozen, bake at a lower temperature of 300°F (150°C) for approximately 20 minutes, or until the edges are golden.

Cooking from your phone? Paste this page's link into Paprika, Mela, AnyList, or any recipe app that imports from the web, and the whole thing lands in your recipe box.