For an extra touch of flavor, try toasting the shredded coconut before adding it to the dough. This will bring out its natural sweetness and add a nutty dimension to the cookies. If you don't have coconut extract on hand, you can substitute it with an equal amount of vanilla extract, or simply omit it. The cookies will still be delicious with the coconut flakes. The chilled dough logs can be stored in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Just be sure to wrap them tightly to prevent freezer burn. These cookies are best enjoyed within a few days of baking. Store them in an airtight container at room temperature to maintain their crispness.
Coconut Icebox Cookies
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME2 hrs 30 mins
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SERVING24 People
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VIEWS132
These Coconut Icebox Cookies are a delightful treat that combines the delicate flavor of coconut with a satisfyingly crisp texture. Perfect for slicing and baking whenever the craving strikes, these cookies are a symphony of tropical sweetness and buttery goodness, all in a convenient, make-ahead package.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol18 mg
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Fiber1 g
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Protein1 g
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Saturated Fat3 g
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Sodium138 mg
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Sugar10 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 7 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (5-7 minutes). Beat in the egg, vanilla extract, and coconut extract until well combined.
02 Step
Recipe View 2 mins In a separate bowl, whisk together the sifted flour, salt, and baking soda.
03 Step
Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, alternating with the shredded coconut, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
04 Step
Recipe View 5 mins Divide the dough in half. On a lightly floured surface, shape each portion into a log approximately 2 inches in diameter. Wrap tightly in plastic wrap.
05 Step
Recipe View 2 hrs Chill the dough in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld and the dough to firm up.
06 Step
Recipe View 5 mins Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
07 Step
Recipe View 3 mins Remove the chilled dough logs from the refrigerator. Using a sharp knife, slice the logs into 1/4-inch thick rounds.
08 Step
Recipe View 2 mins Arrange the cookie slices on the prepared baking sheets, leaving a little space between each cookie.
09 Step
Recipe View 9 mins Bake for 8-10 minutes, or until the edges are golden brown. Keep a close eye on them to prevent burning.
10 Step
Recipe View 5 mins Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
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Jammie Murray
Jun 26, 2025I added a sprinkle of coarse sea salt on top before baking, and it took them to a whole new level!
Micaela Roob
May 22, 2025These cookies are so easy to make and taste amazing! The coconut flavor is perfect, and they have a wonderful crispy texture.
Tatyana Hettinger
Aug 5, 2024My family devoured these cookies in minutes! They're definitely going to be a regular in our household.
Isobel Kilback
Jul 15, 2024I love that I can make the dough ahead of time and bake them whenever I want. They're perfect for a quick and easy treat.