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Crisp Coconut Sugar Cookies
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1 3/4 cups all-purpose flour

1 cup sweetened flaked coconut

1 1/2 teaspoons baking powder

1/8 teaspoon salt

3/4 cup sugar

3/4 cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

1/4 teaspoon almond extract


2 cups powdered sugar

1/2 teaspoon coconut extract

2 to 3 tablespoons milk

2 to 3 drops red food color

How to make

  1. STEP 1

    Combine flour, coconut, baking powder and salt in food processor bowl. Cover; process, 45-60 seconds, until coconut is finely chopped.

  2. STEP 2

    Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed. Cover; refrigerate 1 hour, until firm.

  3. STEP 3

    Heat oven to 375°F.

  4. STEP 4

    Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6-8 minutes or until edges are lightly browned. Cool completely.

  5. STEP 5

    Combine powdered sugar and coconut extract in bowl. Gradually add enough milk for desired drizzling consistency. Spoon half of drizzle into another bowl; stir in red food color. Drizzle cookies with both color drizzles, one at a time, in checkerboard design. Decorate with additional drizzle, if desired.

Tip #1

A quick zip of the flour and coconut in your food processor cuts up the flakes of coconut, making the cookies easier to cut out with cookie cutters.

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