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Oatmeal Coconut Icebox Cookies

Makes about 4 dozen cookies
Time 9 hr 35 min
These coconut-scented cookies are both crispy and chewy, with a texture that falls between a gingersnap and a macaroon. The best thing about old-fashioned icebox cookies is that the dough is made in advance, so it’s ready to bake whenever you need a cookie fix.
Ingredients
  • 1 1/2 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/2 cup coconut oil
  • 1/4 cup non-hydrogenated vegetable shortening
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups rolled oats
  • 1 cup shredded, unsweetened coconut
  • 1/2 cup chopped macadamia nuts
  • 3 tablespoons turbinado sugar for garnish
Method

Whisk together flour, baking soda and salt in a medium bowl.

Combine coconut oil, shortening and both sugars in the bowl of an electric mixer fitted with the paddle attachment and beat until light and fluffy, about 4 minutes. Add eggs one at a time, and beat until they are completely incorporated. Blend in flour mixture, and then stir in oats, coconut and nuts until just combined. 

Shape the dough into 3 rolls, each about 2 inches in diameter. Wrap each roll in parchment paper and then refrigerate for at least 8 hours (or up to 2 days).  

When you’re ready to bake, preheat the oven to 375°F and line 2 baking sheets with parchment paper. Slice the dough into 1/8- to 1/4-inch-thick rounds and place on the baking sheets. Top each round with a sprinkling of turbinado sugar. Bake until lightly golden, about 10 minutes. Cool cookies briefly on the baking sheet, then transfer to a wire baking rack to cool completely. Stored in an airtight container, these cookies will keep for a week.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/2 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/2 cup coconut oil
  • 1/4 cup non-hydrogenated vegetable shortening
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups rolled oats
  • 1 cup shredded, unsweetened coconut
  • 1/2 cup chopped macadamia nuts
  • 3 tablespoons turbinado sugar for garnish