Easy Christmas Coconut Cookies
Recipe by: Jenn Powell of Ever After in the Woods
An easy to make coconut cookie that is a cross between a butter cookie and coconut macaroon.
Ingredients
1 pkg (14 oz) sweetened coconut, shredded
¾ cup sugar
1 tsp salt
¼ tsp baking powder
1 stick unsalted butter, cut into pieces
1 Eggland’s Best Large Egg
2 tsp vanilla extract
1-1/2 cup AP flour
Preparation
- Preheat oven to 350.
- Set aside about 1 cup of coconut. Place remaining ingredients in food processor and pulse until combined.
- Roll into balls and roll in coconut.
- Bake for approximately 25 minutes.
- Cool completely.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 83 |
| Fat | 4.5g |
| Saturated Fat | 3.4g |
| Cholesterol | 7mg |
| Sodium | 98mg |
| Carbohydrates | 10g |
| Dietary Fiber | .9g |
| Protein | .4g |
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