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Deliciously crisp! Coconut Icebox Cookies

5.0

(5 reviews)

Time

approx. 120mins

Here’s a recipe for icebox cookies made with shredded coconut. Once you try them, you’ll be hooked on their crisp, crunchy texture! They’re perfect for a snack or as a gift, so give them a try.

  • Calories

    76kcal

  • Carbs

    8g

  • Fat

    4.4g

  • Protein

    0.9g

  • Net Carbs

    7.7g

  • Sodium

    0mg

* per cookie

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ Makes 20 cookies ]

  • unsalted butter80 g
  • granulated sugar50 g
  • egg yolk1
  • coconut powder, long20 g
  • cake flour120 g
  • baking powder¼ teaspoon

☆ For coating

  • egg white1
  • granulated sugar20 g
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Bring the butter to room temperature.

2

Put the butter and granulated sugar in a bowl and whisk until pale and fluffy. Add the egg yolk, then the coconut powder, mixing well after each addition.

3

Sift in the cake flour and baking powder together, then fold with a rubber spatula until the dough comes together.

4

Wrap the dough in plastic wrap, shape it into a log, and chill it in the refrigerator for about 1 hour.

Note:

Preheat the oven to 350°F (170°C) 10 minutes before taking the dough out of the refrigerator.

5

Brush the entire surface of the dough lightly with egg white, coat with granulated sugar, and cut into 5 mm slices.

6

Line a baking sheet with parchment paper and arrange the slices from step 5 on it. Bake in a preheated 350°F (170°C) oven for 15 to 20 minutes.