Ingredients for Swedish Coconut Cookies
- Crisco Shortening
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- Walnuts
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How to Make Swedish Coconut Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ½ cup vegetable shortening, and 1 cup granulated sugar until light and fluffy. Beat in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 cup sweetened shredded coconut and ½ cup chopped nuts (optional).
- Shape the dough into a log (approximately 2 inches in diameter). Wrap tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Once chilled, slice the dough into 1/4-inch thick cookies. Place them onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
33g
Fat
22g
Carbs
4g
