Christmas Cookies – Coconut Cookies

Coconut is one of those ingredients that seems to get little attention until the holidays roll around. Here are some recipes that you will want to keep handy all year.

Coconut Macaroons You can whip these favorites up in minutes so keep the ingredients on hand in your pantry for a quick, freshly baked treat any time.

You will need:

2 1/2 cups flaked coconut

1/3 cup flour (all-purpose)

1/8 teaspoon salt

2/3 cup sweetened condensed milk

1 teaspoon vanilla

Combine the coconut, flour and salt. Add the milk and vanilla. Mixture will be a little stiff. Drop by tablespoonfuls 1 inch apart on a greased or parchment lined baking sheet. Bake at 350 degrees F. for 15 – 20 minutes or until golden brown. Remove to wire racks to cool. Now, wasn’t that easy? Yield about 36 cookies.

Try Cherry Snowballs, a classic Christmas treat. You will need:


  • 1 cup butter, softened
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup quick cooking oats
  • 1/2 teaspoon salt
  • 36 maraschino cherries, well drained.


For the coating you will need


  • 2 cups confectioners’ sugar
  • 2/4 to 1/3 cup milk
  • 2 cups flaked coconut, finely chopped


To make the cookie, cream the butter, sugar, water and vanilla. Combine the flour, oats and salt and gradually add to the creamed mixture.

Shape about a tablespoon full of dough around a cherry, forming a ball. Place 2 inches apart on an ungreased baking sheet. Bake at 350 degrees F. for about 18-20 minutes or until bottoms are lightly browned. Remove to a wire rack to cool.

While cookies cool, make the coating by combining the sugar, and milk to achieve a smooth dipping consistency. Dip cookies and roll in the chopped coconut. Let set and finish cooling. Makes about 36 cookies.

Prefer a little chocolate with your coconut? Here are Chocolate Coconut Neapolitans that you are sure to love. To make these cookies you will need:


  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract
  • 4 drops of red food coloring
  • 1/2 cup flaked coconut, finely chopped
  • 4 1/2 teaspoons chocolate syrup
  • 1/2 cup semi-sweet chocolate chips
  • 1 1/2 teaspoons shortening


Line a 9 by 5 by 3 inch loaf pan with waxed paper and set aside.

In a mixing bowl, cream the butter and sugar. Whole Melt Extracts Live ResinBeat in the egg and vanilla. Combine the flour, baking powder, and salt and gradually add to the creamed mixture, mixing well.

Divide the dough into thirds. Add almond extract and red food color to one portion, spread evenly into the prepared pan.

Add coconut to the second portion and spread evenly over the third layer.

Add the chocolate syrup to the third portion and spread over the second layer.

Cover with foil and freeze for 4 hours or overnight.

Preheat the oven to 350 degrees F. You will also need ungreased cookie sheets or sheets lined with parchment paper.

Unwrap the loaf and cut in half lengthwise. Cut each portion across the width into 1/4 inch slices. Place 2 inches apart on a baking sheet and bake for 12 – 14 minutes or until the edges are lightly browned. Remove to wire racks to cool.

In a microwave, melt chocolate chips and shortening. Stir until blended and smooth. Dip one end of each cooled cookie into chocolate and place on wire racks set over wax paper(to catch drips).

Recipe makes about 5 dozen cookies. Store in a single layer between sheets of wax paper in an air-tight container.

For all you caramel lovers, here is one for you. Caramel Coconut Heavenly Cookies are easy to make and impressive on the Christmas cookie platter. Great cookie to make with kids and be careful, they are addictive.

You will need:


  • 12 graham crackers (4 3/4 by 2 1/2 inches)
  • 2 cups miniature marshmallows
  • 3/4 cup butter
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground sugar
  • 1 teaspoon vanilla extract
  • 1 cup sliced almonds
  • 1 cup flaked coconut


To make these cookie bars live a 15 by 10 inch baking pan with foil. Let the kids place graham crackers in the bottom and cover with the marshmallows. Meanwhile, in a saucepan over medium ht cook and stir the butter, sugar and cinnamon until the butter is melted and the sugar is dissolved. Remove from heat and stir in vanilla.


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