A recipe for Crispie Coconut Refrigerator Cookies. Follow the simple recipe instructions for Crispie Coconut Refrigerator Cookies shared by other home cooking experts.
Ingredients
1 c. Butter Flavor Crisco1 c. Sugar
2 Tbs. Milk
1 Egg
2 1/4 c. Flour, All Purpose
1/2 Tsp. Salt
1/2 Tsp. Baking Soda
3 c. Coconut, Flaked, Divided
1 Egg Yolk
1 Tbs. Milk
70 Pecan Halves, about 1 1/4 cups
Directions
Preparation Time: 20 MinutesChill Time: 2 hours to Overnight
Bake Time: 12 Minutes
Hint: Cookie rolls can be frozen for up to three months.
1. Cream Butter Flavor Crisco, sugar and 2 Tbs. milk in large
bowl at medium speed of electric mixer until well blended. Beat in egg. 2. Combine flour, salt and baking soda. Add to creamed mixture. Add 2
cups of the coconut. Mix until well blended. 3. Divide dough in half. Form each half into a roll 1 1/2 inches in
diameter. 4. Cut 2 pieces wax paper 18 inches long. Sprinkle 1/2 cup coconut on
each piece. Roll dough in coconut. Roll up in wax paper. Refrigerate several hours or overnight. 5. Heat oven to 325 F. Grease baking sheet with Butter Flavor Crisco.
Set aside. 6. Cut dough with a sharp knife into 1/4 inch slices. Place 2 inches
apart on baking sheet. 7. Combine egg yolk and 1 Tbs. milk. Stir well. Brush on cookie
slices. Top each slice with a pecan half. 8. Bake at 325 for 12 minutes. Remove to cooling rack.
Makes 6 dozen 1 1/2 cookies. Source: Butter Flavor Crisco Cookie Collection, page 12. Shared by: David Knight
