Coconut Classics

  • Serves

    makes 4 Dozen


This recipe, from senior editor Kristen Miglore, appeared in our 2012 Cookie Advent Calendar. Kristen says: "My family's most persistent holiday cookie recipe is called Coconut Classics or Classies, depending on if you're asking my mother or my aunt. It's the kind of recipe where you can make a bunch of dough logs and freeze them at the beginning of the holiday season, then slice off and bake as needed for last minute guests, cookie exchanges, and hostess gifts."


  • 16 tbsp. unsalted butter
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 2 cups flour
  • 12 tsp. baking soda
  • 14 tsp. kosher salt
  • 3 12 cups unsweetened, shredded coconut
  • 1 tbsp. heavy cream
  • 1 egg yolk
  • 48 pecan halves


Step 1

Combine butter and sugar in a bowl and beat on medium speed of hand mixer until smooth and evenly combined. Add vanilla and egg, and beat until smooth. Add flour, baking soda, and salt, and beat until just combined; stir in 2 cups coconut. Transfer half the dough to a sheet of parchment paper and roll into a 2 ½"-wide cylinder; repeat with remaining half of dough. Refrigerate until firm, about 1 hour. Unwrap cylinders and brush with cream and yolk; roll in remaining coconut to coat, wrap in plastic wrap, and refrigerate for 1 hour.

Step 2

Heat oven to 350°. Unwrap cylinders and cut into ¼"-thick slices; transfer to parchment paper-lined baking sheets, press a pecan half on top of each cookie, and bake until lightly golden, about 12 minutes.

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