Thanks to Grandma's old fashioned coconut cookies recipes, you can make homemade cookies that are uniquely delicious with the moist, chewy taste of fresh coconut.
Everyone loves them! So, don't miss trying them. They are always delicious for nibbling on, and a boxful makes a wonderful edible gift for any occasion.
Mom's Recipe Scrapbooks (c. 1920s)
Coconut (also spelled cocoanut) has been a popular cookie ingredient for generations as coconuts were easy to transport and inexpensive to buy, especially during the nineteenth century when many of these vintage recipes were invented.
Two eggs, 2 cups sugar, 1/4 cup milk, 1 cup melted shortening or oil, 3-1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon vanilla.
Beat eggs, add sugar, milk, and melted shortening or oil, and mix well. Sift flour, baking powder, and salt together and add to the first mixture. Add vanilla and mix well. Chill.
Roll out thin on a slightly floured board. Cut dough with a round fluted cutter, brush each cookie with a little milk, and sprinkle with coconut.
Place on a greased baking sheet. Bake in a moderate oven (350ºF) about ten minutes or until brown.
2-1/2 cups sifted all-purpose flour, 1 tsp salt, 1 cup butter, 2/3 cup sugar, 2 tbsp grated orange rind, 1 tbsp grated lemon rind, 2 eggs well beaten, 1 cup shredded coconut.
Sift flour and salt; beat butter until it is creamy; add sugar beating all the time; add orange rind and lemon rind, beaten eggs, mix well; add 1/2 the flour, mix; stir in the coconut, add rest of flour, mix; drop on ungreased sheet and bake 375ºF 10 minutes.
Spread with confectioners' sugar icing tinted yellow or red on each, then decorate with grated orange and lemon peel and cherries. Makes 4 dozen.
Crumb and rub together 1/2 cup butter and 1 cup flour. Line a shallow tin with this mixture; put in a slow oven while the following is being mixed:
1 cup chopped walnuts, 1 cup coconut, 1-1/2 cups brown sugar, 2 beaten eggs, 1/2 teaspoon baking powder sifted with 2 tablespoons flour. Spread this over first mixture, return to the oven, and bake 20 minutes in a moderate oven (375°F). Cut in strips or squares. —Mrs. Alex Long
Cream 1/2 cup butter and 1 heaping cup sugar. Add 1 well-beaten egg, 1/2 cup sour milk, 1 level teaspoon soda, and 1 teaspoon baking powder. Add gradually 3 cups flour and 1/2 cup shredded coconut. Roll thin, and sprinkle with sugar. Bake in quick oven (400°F). Flavor or not, as desired.
Recipes Tried and True (1894)
Two cups sugar, one cup butter, one-half cup sour cream, one-fourth teaspoon soda, two eggs; mix as soft as you can; roll thin and bake quick at 400°F.
Make an icing of whites of four eggs, one pound of sugar, and as much grated or desiccated coconut as you can stir in. Spread on cookies after they are baked. —Mrs. A. A. Lucas
The White House Cook Book (1913)
One cup grated coconut, one and one-half cups sugar, three-fourths cup butter, one-half cup milk, two eggs, one large teaspoonful baking powder, one-half teaspoonful of extract of vanilla and flour enough to roll out. (Bake 375°F.)
The Woman Suffrage Cook Book, Second Edition (1890)
Into two and one-half cupfuls of pastry flour, rub with the hands one-half cupful of butter. Add one cupful of sugar, one and three-fourths cupfuls of grated coconut (that which comes by the pound is best) and two saltspoonfuls of cream of tartar.
Beat one egg and stir in; dissolve one saltspoonful of soda in boiling water and add, molding the mixture well together with the hands.
If it is not wet enough, add a very little milk or water. The danger is in getting it too wet to roll out well, and probably no moisture will be needed.
Roll thin, cut with a doughnut cutter and bake quickly (375°F). —Mrs. H. R. Shattuck
The Boston Cooking-School Cook Book (1916)
It's the cup of thick heavy cream makes that these coconut creams so rich tasting.
2 eggs, 1 cup sugar, 1 cup thick cream, 1/2 cup shredded coconut, 3-1/2 cups flour, 3 teaspoons baking powder, 1 teaspoon salt.
Beat eggs until light, add sugar gradually, coconut, cream, and flour mixed and sifted with baking powder and salt. Chill, toss on a floured board, pat, and roll one-half inch thick.
Sprinkle with coconut, roll one-fourth inch thick, and shape with a small round cutter, first dipped in flour. Bake on a buttered sheet in a moderate oven (375°F).
Coconut meat prepared from scratch tastes fresher and so much better than the shredded store-bought coconut, and you got to drink the ambrosial coconut water too.
Learn how to open coconut shells instantly. Then, return to this page and select one of the old fashioned coconut cookies recipes and begin baking these special homemade treats.