Coconut and Vanilla Icebox Cookies


I love icebox cookies because they’re so easy and convenient. Freeze the batter for 3 hours, slice and bake. These have the added bonus of being light in calories (approximately 60 calories per cookie, and slightly more if you take my husband’s advice and dip them in chocolate) and oh-so-delicious. Coconut and vanilla are a perfect marriage of flavors for this cookie. Enjoy!


Coconut and Vanilla Icebox Cookies (adapted from “Basic Icebox Sugar Cookies“):

Yields 24 cookies

1 cup all-purpose flour

1/4 tsp baking soda

1/8 tsp salt

4 tbsp unsalted butter, softened

2/3 cup granulated sugar (or half granulated sugar/half vanilla sugar)

1 large egg white

1 tsp vanilla extract

1 tsp coconut extract (1/2 tsp for a more subtle flavor)

1 tbsp vanilla sugar, for garnish

  1. In the bowl of an electric mixer fitted with a whisk attachment, beat together the butter and sugar.
  2. Add the egg white and extracts. Beat to combine.
  3. Add the flour, baking soda, and salt and whisk just to combine.
  4. Place the batter on wax paper or saran wrap and mold into a 6-inch log.
  5. Freeze for 3 hours or until firm.
  6. Preheat your oven to 350˚F and line two baking sheets with parchment paper or silpats.
  7. Slice the log into equal 1/4-inch slices. Divide the cookies among prepared baking sheets and bake for 8-10 minutes until lightly golden.
  8. Immediately garnish the cookies with the vanilla sugar if using and allow to cool completely on a wire rack.
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