Coconut Butter Cookies – a delicious recipe with butter, sugar, dark rum, vanilla, unsweetened coconut, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a mixer with a paddle attachment, whip the butter until very light and fluffy.
2
Add the sugar and continue whipping, then add the rum and vanilla and mix.
3
Toss together the coconut, flour and salt then add to the butter mixture and mix until blended.
4
Butter a small sheet pan (9 by 12-inch), and line it with plastic all the way up the sides.
5
Spread the dough evenly into the pan, cover it with plastic and freeze.
6
Cut frozen dough into 2-inch strips and roll in flour.
7
Wrap and freeze or cut into1/8-inch bars and place on parchment or silpat-lined sheet pan.
8
Bake in a conventional oven at 250 degrees F for about 30 minutes until crisp but barely colored.
505
kcal
Calories
46
g
Fat
26
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup (2 sticks) butter, room temperature, 1/2 cup sugar, 1/2 teaspoon dark rum, 1/4 teaspoon vanilla extract, and more.
Yes, Coconut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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