COCONUT SLICE & BAKE COOKIES

Coconut Slice & Bake Cookies image

Tinting flaky white coconut reminds me of snowflakes falling under holiday lights. The reds and greens add colorful Christmas wonder. - Lee Roberts, Racine, Wisconsin

Provided by Taste of Home

Time 40m

Yield about 4-1/2 dozen.

Number Of Ingredients 6

Ingredients

3 cups sweetened shredded coconut, divided
15 drops red food coloring
10 drops green food coloring
1 cup butter, softened
3/4 cup sugar
2 cups all-purpose flour

Steps:

To tint coconut, place 1 cup coconut in each of 2 large bowls. Add red food coloring to 1 bowl; cover and shake or toss to coat. Repeat with remaining coconut and green food coloring., In a large bowl, cream butter and sugar until light and fluffy; gradually beat in flour. Stir in remaining coconut. Divide dough in half., Shape 1 portion of dough into a 7-in.-long log; roll in red coconut, pressing firmly to help adhere. Wrap securely. Repeat with remaining dough and green coconut. Refrigerate 1-2 hours or until firm., Preheat oven to 325°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 12-14 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 84 calories, Fat 5g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.