Jewish Cookie Recipe

Name: Jewish Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups sugar; 1/2 cup margarine; 3 large eggs; 1 cup flour, all-purpose; 3 tablespoons cocoa powder; 1 cup nuts; 2 cups coconut; 1 can milk, sweetened condensed; 3 tablespoons cocoa powder; 2 tablespoons margarine; 2 cups powdered sugar; 1 x milk as needed

Servings: persons

1 1/4 cups sugar
1/2 cup margarine
3 large eggs
1 cup flour, all-purpose
3 tablespoons cocoa powder
1 cup nuts
2 cups coconut
1 can milk, sweetened condensed
3 tablespoons cocoa powder
2 tablespoons margarine
2 cups powdered sugar
1 x milk as needed

1
Cream sugar, 1/2 cup margarine and eggs.
2
Add flour and 3 tbsp cocoa.
3
Fold in nuts.
4
Spread on 12x15x2 inch cookie sheet.
5
Bake at 350F (180C).
6
for 20 minutes.
7
Mix together coconut and sweetened condensed milk and spread over cake while still hot.
8
Return to oven and bake at 350F (180C).
9
for 15 min.
10
Cool and frost.
11
For frosting: Mix all frosting ingredients, and stir with a few tablespoons of milk until desired consistency.

818

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups sugar, 1/2 cup margarine, 3 large eggs, 1 cup flour, all-purpose, and more.

Yes, Jewish Cookie 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.

Jewish Cookie

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