Colleen Smith


I got this recipe from Good Housekeeping in the December 1995 issue.
Really crunchy and coconutty. I took them to the church Christmas Party in 1995 and they were gone right away. They're cute on a cookie tray.


★★★★★ 1 vote



  • 1 c
    butter, softened
  • 1/2 c
  • 2 Tbsp
  • 1 tsp
    coconut extract
  • 3/4 tsp
    baking powder
  • 1/2 tsp
  • 2 2/3 c
    all purpose flour
  • 1 1/2 c
    coconut, flaked (chopped)
  • 4 oz
    semi-sweet chocolate chips
  • 1 Tbsp



  1. In large bowl, with mixer at medium-high speed, beat butter, sugar, milk, coconut extract, baking powder, and salt until light and fluffy.
    With wooden spoon, stir in flour and chopped coconut (dough will be a bit crumbly).
    With hands, squeeze dough together.
  2. Divide dough into 4 equal pieces.
    Shape each piece into a 10" by 1" log.
    Wrap each log in plastic wrap and slide onto small cookie sheet for easier handling.
    Refrigerate dough at least 1 hour or until firm.
  3. Preheat oven to 325 degrees.
    Cut each log into 1/2-inch slices.
    Place slices, 1 inch apart, on 2 ungreased large cookie sheets.
    With toothpick, make 4 holes in each cookie to resemble a button.
    Place cookie sheets on 2 oven racks.
    Bake 20 to 25 minutes until lightly golden, rotating cookie sheets between the upper and lower racks halfway through baking time.
  4. Remove cookies to wire racks to cool.
    When cookies are cool, melt chocolate with shortening.
    Dip bottom of each cookie into melted chocolate so that the chocolate comes slightly up the side of the cookie.
    With small metal spatula, scrape excess chocolate from bottom of cookie, leaving a thin layer.
    Place cookies, chocolate-side down, on waxed paper.
    Set cookies aside to allow chocolate to set.
    (May need to put in fridge to accomplish this.)
  5. Store cookies in tightly covered container.
    Makes about 6 1/2 dozen cookies.

Printable Recipe Card


Course/Dish: Cookies

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