Swedish Coconut Cookies
96
cookies
35 min
PREP TIME
03 hrs 45 min
TOTAL TIME

Ingredients

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

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

    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.

Tip #1

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.

Tip #2

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.

Tip #3

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

70Calories
4Fat (mg)
10Cholesterol (mg)
70Sodium (mg)
8Carbohydrates (g)
0Dietary Fiber
1Protein (g)

Reviews

Explore reviews from
our online community

  December 10, 2016

Sooooooo yummy!!

— says Teresa
Helpful?
  November 24, 2016

Just this side of heaven.

— says Laura
Helpful?
  November 13, 2016

Just made these for the first time. Wanted to use up some coconut and these cookies filled the bill. They are the best. Crispy and chewy. Their taste explodes the day after they r made. I added about another 1/2 c of coconut and a tsp coconut flavoring. I will make these over and over.

— says Charlotte
Helpful?
  December 23, 2014

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.

— says Joanne
Helpful?
  December 11, 2014

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!

— says Joan
Helpful?
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