Similar to a macaroon, these buttery coconut cookies are sure to become a holiday family favorite.
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3/4 cup sugar
1/3 cup Land O Lakes® Butter, softened
3 ounces cream cheese, softened
1 large Land O Lakes® Egg (yolk only)
1 tablespoon milk
2 teaspoons almond extract
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 (14-ounce) package sweetened flaked coconut
2 cups real semi-sweet chocolate chips
(2 tablespoons) shortening
Combine sugar, butter and cream cheese in bowl; beat at medium speed, scraping bowl often, until creamy. Add egg yolk, milk and almond extract; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Reserve 1 cup coconut; set aside. Stir in remaining coconut until well mixed. Cover; refrigerate at least 1 hour until firm.
Chop reserved coconut. Place into bowl; set aside. Line cookie sheets with parchment paper; set aside.
Heat oven to 350°F.
Shape dough into 3/4-inch balls. Roll balls in chopped coconut, pressing coconut firmly onto cookies. Place cookies onto prepared cookie sheets. Bake 12-15 minutes or until tops just begin to brown. Cool 1 minute on cookie sheets; move entire sheet of parchment to cooling rack. Cool completely.
Combine chocolate chips and shortening in bowl. Microwave, stirring every 15 seconds, 60-75 seconds or until chocolate is melted.
Dip bottoms of cookies into chocolate, scraping excess against edge of bowl. Return to parchment paper; let stand until chocolate is set.
- If chocolate begins to thicken, reheat in microwave 15-20 seconds.
- Instead of dipping cookie bottoms in chocolate, drizzle chocolate over tops of cookies.