STREAMING NOW: The Layover

Toasted Coconut Wafers

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These cookies are loaded with coconut and toasted is YUMMMM! I always use almond extract! Cooking time does not include chilling time.”
READY IN:
27mins
YIELD:
56 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add powdered sugar, almond extract, and salt; beat until combined. Beat in egg yolk. Beat in as much of the flour as you can with mixer. Stir in any remaining flour and 1 cup toasted coconut.
  2. Divide dough in half. Shape each half into 8 inch roll. Brush rolls with egg white, then roll in 1 1/2 cups coconut to coat. Wrap rolls in plastic wrap or waxed paper. Chill for 4 to 24 hours.
  3. Preheat oven to 375 degrees. Cut rolls into 1/4 inch slices. Place slices 1 inch apart on ungreased cookie sheet.
  4. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack; cool.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: