Coconut Cookies Recipe

Swedish Coconut Cookies

This buttery, tender coconut cookie has its foundations in a Scandinavian heritage.

35 min. prep time
96 cookies
23523 Ratings


3 1/2 cups all-purpose flour
2 cups sugar
2 cups Land O Lakes® Butter, softened
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 cup sweetened flaked coconut


Combine all ingredients except coconut in large bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in coconut.

Divide dough in half; shape each half into 12x2-inch log. Wrap each log in plastic food wrap; refrigerate at least 2 hours until firm.

Heat oven to 350°F. Cut logs into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake 10-14 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.

Recipe Tip

For Successful Swedish Coconut Cookies:

--This cookie is a shortbread-type cookie with a high proportion of butter to flour and sugar. Egg is not an ingredient in this type of cookie. Therefore, the dough may seem slightly more crumbly. If the dough is too dry and crumbly after beating, add 1 to 2 tablespoons cream or soft butter, adding 1 tablespoon at a time, until dough forms.

--Be sure to measure all ingredients accurately using the proper measuring cups. For dry ingredients use graduated metal or plastic measuring cups. Spoon the dry ingredient lightly into a measuring cup. Do not tap or shake the cup or scoop the ingredient into the cup. Level off any excess amount by running a straight-edge or table knife across the top.

--The butter in this recipe should be softened, but not melted. Cut the butter into chunks or pieces for easier mixing. For best results let butter stand at room temperature 30-45 minutes before mixing the cookie dough.

Nutrition Facts (1 cookie)

Calories: 70

Fat: 4g

Cholesterol: 10mg

Sodium: 70mg

Carbohydrates: 8g

Dietary Fiber: 0g

Protein: 1g

Recipe #1548©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I made these back in September and loved them. They are so addictive. Decided to add them to my Christmas Cookie list. The only thing I did different, before baking, I sprinkled some with red and other's with green sugar just to give them a Christmas look. Everybody loved them.
Only problem I had was keeping them all the same size. Some looked a little more oval than round.
WOW. Just took my chances and made this recipe for a cookie exchange TOMORROW and I picked a home run. My kids cannot stop eating them! My kids also have peanut allergy so nice to have another nut free cookie alternative!
I love the flavor and the crunch! I like to reduce the sugar by 1/4, and then make a drizzle with powdered sugar, milk, and whatever flavoring *taste first). I use almond with a drop of pink food coloring, vanilla with no food coloring, and whatever else I may want. Then I take a spoon, dip it into the drizzle, and drizzle away!
Great cookie. Needed more coconut flavor so I upped the amount of coconut and toasted and cooled it first for a little different flavor, and definitely added coconut extract with the vanilla. YUM!
I've been making these cookies for about 10 years when I found them in one of your books. Always a winner my friends love them, Will be making some this year for a whole new group. Thanks for the best Cookie recipe ever.
These are absolutely delicious cookies but the coconut taste is very mild. They remind me of my mom's butter spritz cookies she made every year at Christmas and a lot easier to make. I love the flavor, they are so buttery and rich and you can't just eat one. However, that being said, the dough was a real pain to work with. Not sure what I could have done wrong but I could not form mine into logs for my life. They kept crumbling and falling apart. So I ended up chilling them for an hour and making them drop cookies, pressing down them down flat with the bottom of a glass dipped in sugar. Outstanding either way
These are TRULY delicious...very buttery, crisp, but with a tender middle! Note: they spread a lot, due to all that yummy butter, so definitely leave a lot of space between cookies. Also, slice them fairly thick because they spread to a thin cookie...cut too thin, they become TOO crisp. I also added a touch of coconut extract and used both fresh and desciated coconut (which is the type used in chocolate coconut candies). Last, do NOT bake too long...I did about 9 minutes per tray; they came out looking under done in the middle, but stiffened up perfectly when cooled! KEEPER RECIPE!
My Favorites !! Not just for Christmas, we have them year around. Baked a double batch to take up camping with friends, and they Vanished in minutes.... Always a winner !!
This is our favorite Christmas cookie! My daughter has an egg allergy, so it always a nice surprise when we find an "eggless" recipe that is this delicious!
These were delicious! Keep an eye on them, because they cook quickly. My first batch came out quite brown but still good. I didn't roll and cut these, forming into small balls and patting down once with my fore and middle fingers did the job and it was easier. These are buttery coconut chewy goodness :)
Who would have thought such a simple recipe would make the most delicious cookie! Give these a try. They keep well in the fridge until yor ready to slice and serve. Excellent with wassel or eggnog.
this is it
Very, very buttery! These are really crisp but still melt in your mouth. Easy, but look at the amount of butter in this recipe. No wonder they are so yummy.
Delicious cookies. They have a rich, buttery taste. The only thing I would change the next time I make them would be to add more coconut.
Very good cookies. We found the coconut taste to be quite mild. This tasted like a shortbread cookie overall with a tiny hint of coconut. I may add some coconut extract next time for more coconut flavor.
I made this recipe, but made them as drop cookies.I dropped about a heaping teaspoon of dough then flattened with a glass dipped in sugar. I think during Christmas and other hoidays I'll use my designer cookie presses.Taste is wonderful,its a keeper recipe.
Everyone loves these rich cookies. The recipe has a large yield which means that I can make it when I have time and then have "slice and bake" logs in the freezer for any occasion. Perfect for fancy platters or an afternoon break.
Awesome! Reminded me of a sugar cookie. The coconut added good flavor. People who don't like coconut still liked these cookies.
this cookies just melt in your mouth.
Awesome cookies! I found this recipe in a Land o Lakes cookbook many years ago and have made it since. I've given them as Christmas gifts and everyone has loved them and asked for the recipe. Thin, crisp and flavorful. Absolutely my favorite cookie.
I made these for this year's cookie baskets. Excellent flavor, rich & crisp, they melt in your mouth. Easy to make convenient to have on hand. The cookie does spread, so don't crowd on the baking sheet. Use a sharp knife and a sawing motion to cut evenly through coconut in log, dental floss does not work with this refrigerated dough
I found this recipe in an old Land o Lakes cookie book of my grandmothers, it sounded good but tastes incredible! I can never seem to bake enough for the holidays they're always the first to go! they have a teriffic buttery coconut flavor that is just out of this world
One of the best

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