Coconut Cookie Slices Danish Fedtebrod Recipes

SWEDISH COCONUT COOKIES

Steps:

• Combine all ingredients except coconut in large bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in coconut.
• Divide dough in half; shape each half into 12x2-inch log. Wrap each log in plastic food wrap; refrigerate at least 2 hours until firm.
• Heat oven to 350°F. Cut logs into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake 10-14 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.

COCONUT COOKIE SLICES (DANISH FEDTEBROD)

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Mix all ingredients until a dough consistency forms.
• Divide dough into 4 equal portions.
• Roll each portion into a 2.5 inch strip, about a 1/4 inch (or thinner) thick.
• Make icing; icing should be ready once cookies are removed from oven.
• Bake the strips at 400 degrees Fahrenheit for approximately 10 minutes.
• Remove from oven and WHILE STILL WARM brush with icing. If you wish you can also sprinkle with a bit of sweetened coconut on top of icing.
• WHILE STILL WARM cut the strips diagonally into 1 inch strips (now you have 1 x 2.5 inch cookies). The cookies will seem really fragile while cutting but they harden as they cool.
• Place on cooling rack and let cool. (I let mine cool right on the baking sheet).

COCONUT SLICE

Steps:

• Sift together the self raising flour and salt (and cocoa if using) into a bowl.
• Add the sugar, coconut, and melted butter.
• Mix well.
• Stir in the beaten eggs and milk (and vanilla if using).
• Spread mixture into a slice tin and bake in a moderate oven 350'F/180'C for 25-30 minutes.
• When cold ice/frost with either lemon or chocolate icing/frosting.
• Sprinkle some extra coconut over top of icing/frosting if liked.
• Cut into bars or squares.

COCONUT SLICE & BAKE COOKIES

Steps:

• To tint coconut, place 1 cup coconut in each of 2 large bowls. Add red food coloring to 1 bowl; cover and shake or toss to coat. Repeat with remaining coconut and green food coloring., In a large bowl, cream butter and sugar until light and fluffy; gradually beat in flour. Stir in remaining coconut. Divide dough in half., Shape 1 portion of dough into a 7-in.-long log; roll in red coconut, pressing firmly to help adhere. Wrap securely. Repeat with remaining dough and green coconut. Refrigerate 1-2 hours or until firm., Preheat oven to 325°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 12-14 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.