Swedish Coconut Cookies
Moore or Less Cooking
These coconut cookies have a light, airy, lacy texture that are perfect for holiday parties or a delicious sweet "just because" treat. — Angela Carlos
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- 3 1/2 Cups flour
- 2 Cups sugar
- 2 Cups butter, softened
- 1 Tablespoon baking powder
- 1 Teaspoon baking soda
- 1 Teaspoon vanilla
- 1 Cup sweetened flaked coconut
Combine all ingredients except coconut in large bowl. Beat at low speed with a hand mixer, scraping bowl often, until well mixed. Stir in coconut.
Divide dough in half; shape each half into a 12 by 2-inch log. Wrap each log in plastic food wrap; refrigerate for at least 2 hours until firm. Preheat oven to 350 degrees F.
Cut logs into ¼-inch slices. Place 2 inches apart onto parchment lined cookie sheets. Bake 10 to 14 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.