Best Jeweled Coconut Crisps Recipes

JEWELED COCONUT CRISPS

Jeweled Coconut Crisps image

When I anticipate a busy day during the holiday season, I make this cookie dough the night before. The next day, I just slice and bake. -Eileen Milacek, Waukomis, Oklahoma

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 5 dozen.

Number Of Ingredients 8

Ingredients

1 cup butter, softened
1 cup sugar
2 tablespoons milk
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup finely chopped red and green candied cherries
3/4 cup finely chopped pecans
1 cup sweetened shredded coconut

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and mix well. Stir in cherries and pecans. , Shape into two 8-in. logs. Sprinkle the coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic. Refrigerate for 4 hours or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 152 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

JEWELED COCONUT CRISPS

Jeweled Coconut Crisps image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 8

Ingredients

1 cup(s) butter, softened
1 cup(s) sugar
2 tablespoon(s) milk
1 1/2 teaspoon(s) vanilla
2 1/2 cup(s) all purpose flour
3/4 cup(s) finely chopped red and green candied cherries
3/4 cup(s) finely chopped pecans
1 cup(s) flaked coconut

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and mix well. Stir in cherries and pecans.
Shape into two 8 inch logs. Sprinkle the coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap dough and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 375F for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.