These old fashioned Coconut Washboard Cookies have been around for ages.
This traditional Christmas cookie is sweet and delicious and with one recipe you can make three different cookies.
Washboard cookies are a beautiful light golden color and each bite is packed full of buttery shortbread flavor with a subtle hint of warm spices from the ground cinnamon and nutmeg used in the recipe.
The sweetened coconut adds texture and a hint of sweetness.
Authentic Coconut Washboard cookies are delicious lightly spiced coconut shortbread cookie that makes a delicious dessert cookie serve with coffee after dinner.
Vintage Christmas Cookie Recipes
Coconut Washboard cookies are one of those old-fashioned Christmas cookie recipes that have been around forever.
Your grandmother may have made them during the holidays.
I decided to make three different versions of this old fashioned coconut cookie recipe to show you how you can turn one Christmas cookie recipe into three different cookies.
It is amazing what a little drizzle of melted chocolate can do when it comes to decorating Christmas cookies.
Do you have a favorite cookie exchange recipe you make every year? Leave me a comment telling me what kind of Christmas cookies you like to make for a cookie exchange.
How To Decorate Coconut Washboard Cookies
I divided the baked cookies into thirds. One third of the Coconut Washboard Cookies I left in their un-decorated but buttery and golden state.
One third of the baked Coconut Washboard Cookies I drizzled with melted chocolate.
With the final third of the baked cookies I decided to drizzle them with melted chocolate and sprinkle the tops with sweetened coconut flacks.
If you really want to make these Christmas coconut cookies more festive you could color the coconut red and green before sprinkling it over the melted chocolate.
Affiliate links below.
Basic Christmas Cookie Baking Supplies
- My Favorite Christmas Cookie Cutters for cut out cookies.
- Large Baking Sheets: I have 4 of these and they really make baking cookies so much easier.
- Cookie Dough Scoops: This is the secret to making perfectly shaped cookies every time.
- Parchment Paper: Keeps cookies from sticking and over browning. Makes clean up a breeze.
- Wooden Rolling Pin: A good rolling pin is a must for rolling out perfect Christmas cookies every time.
- Cooling Racks: Cookies need to cool and a cooling rack allows air to circulate and helps the hot cookies cool quicker. It also makes drizzling baked cookies with melted chocolate or powdered sugar drizzle easier.
- Thin Metal Spatula: A wide flat metal spatula helps lift the cookies off the baking sheet without damaging the edges and keep the hot cookies from breaking when transferring them to the cooling rack.
- Spritz Cookie Press: A must have for making tradition Spritz Cookies for Christmas.
- Christmas Cookie Boxes: Planning a cookie exchange or love to share your Christmas cookies? Cookie Gift Boxes are perfect to keep the cookies from getting crushed.
Coconut Washboard Cookie Ingredients
- ¾ butter, room temperature
- 1 cup packed light brown sugar
- ¾ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (I used fresh nutmeg I grated myself)
- ⅛ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract (I used my homemade vanilla extract)
- ½ teaspoon pure almond extract
- 2 cups all-purpose unbleached flour
- 1 ⅓ cups sweetened coconut flakes
Directions to make Coconut Washboard Cookies
- Beat the butter on high for about 30 seconds or until it is creamy.
- Add the brown sugar, baking powder, ground cinnamon, ground nutmeg and salt to the bowl. Beat well until combined.
- Next beat the pure vanilla extract, pure almond extract, and egg until well combined.
- Beat in as much flour as you can with your mixer then stir in the remaining flour and the coconut flakes with a wooden spoon.
- Divide the dough in half and shape into a small rectangle. Wrap the dough with plastic wrap or slid it into a zip-topped bag and seal.
- Chill the dough in the refrigerator at least 2 hours or overnight.
- Preheat the oven to 375 F. degrees.
- On a floured surface using a rolling pin roll out one half of the dough into a little larger than a 10 x 8 rectangle. Trim the edges with a floured knife.
- With a sharp knife cut the rectangle into quarters. Cut each quarter into five 1 x 4-inch sticks.
- Flour both sides of an offset spatula and carefully slide it under one cookie at a time. Transfer each cookie to a large baking sheet that has been lined with parchment paper, leaving 2 inches between each cookie.
- Bake the cookies for 6 to 8 minutes until just golden brown on the edges.
- Remove the baking sheet from the oven and allow cookies to cool for 10 minutes. Again using the spatula carefully move each cookie to a cooling rack. Cool completely before storing in an airtight container.
- Repeat with the remaining piece of dough.
- Decorate cookies with melted chocolate if desired.
- Makes about 48 cookies.
Recipe Expert Tips
- The butter: Always start with room temperature softened butter when creaming butter and sugar together.
- Extracts: Only use pure vanilla and almond extract for the best cookie flavor.
- Chill the dough: Chilling the dough is an important step to allow the cookie dough to firm up enough so it will roll easily.
- Moving the cookie dough: Use a spatula to lift the rolled cookie dough so it will not break.
- Baking the cookies: Do not overbake. The cookies should be pale and the edges golden.
- Decorating the cookies: Drizzle with melted chocolate and sprinkle with more coconut.
- Storing the cookies: If decorating with chocolate layer the cookies using parchment paper between the layers.
Related Recipes
Print recipe below
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Old Fashioned Coconut Washboard Cookies Recipe
Ingredients
- ¾ cup unsalted butter (room temperature)
- 1 cup light brown sugar (packed)
- ¾ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (I used fresh nutmeg I grated myself)
- ⅛ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract (I used my homemade vanilla extract)
- ½ teaspoon pure almond extract
- 2 cups all-purpose unbleached flour
- 1 ⅓ cups sweetened coconut flakes
Instructions
- Beat the butter on high for about 30 seconds or until it is creamy.
- Add the brown sugar, baking powder, ground cinnamon, ground nutmeg and salt to the bowl. Beat well until combined.
- Next beat the pure vanilla extract, pure almond extract, and egg until well combined.
- Beat in as much flour as you can with your mixer then stir in the remaining flour and the coconut flakes with a wooden spoon.
- Divide the dough in half and shape into a small rectangle. Wrap the dough with plastic wrap or slid it into a zip-topped bag and seal.
- Chill the dough in the refrigerator at least 2 hours or overnight.
- Preheat the oven to 375 F. degrees.
- On a floured surface using a rolling pin roll out one half of the cookie dough into a little larger than a 10 x 8 rectangle. Trim the edges with a floured knife.
- With a sharp knife cut the rectangle into quarters. Cut each quarter into five 1 x 4 inch sticks.
- Flour both sides of an off set spatula and carefully slide it under one cookie at a time. Transfer each cookie to a large baking sheet that has been lined with parchment paper, leaving 2 inches between each cookie.
- Bake the cookies for 6 to 8 minutes until just golden brown on the edges.
- Remove the baking sheet from the oven and allow cookies to cool for 10 minutes. Again using the spatula carefully move each cookie to a cooling rack. Cool completely before storing in an airtight container..
- Repeat with the remaining piece of dough.
- Decorate cookies with melted chocolate if desired.
- Makes about 48 cookies.
Recipe Expert Tips
- The butter: Always start with room temperature softened butter when creaming butter and sugar together.
- Extracts: Only use pure vanilla and almond extract for the best cookie flavor.
- Chill the dough: Chilling the dough is an important step to allow the cookie dough to firm up enough so it will roll easily.
- Moving the cookie dough: Use a spatula to lift the rolled cookie dough so it will not break.
- Baking the cookies: Do not overbake. The cookies should be pale and the edges golden.
- Decorating the cookies: Drizzle with melted chocolate and sprinkle with more coconut.
- Storing the cookies: If decorating with chocolate layer the cookies using parchment paper between the layers.
Nutrition
My favorite Christmas cookie recipe is Cherry Blossom Cookies. They are beautiful and taste delicious.
Hosting a Christmas Cookie Exchange?
Grab the Free Christmas Cookie Exchange Printables pack designed for Flour On My Face readers.
Arlene Mobley
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Michelle
Those cookies sound delicious! I love vintage cookie recipes
Marisa Franca @ All Our Way
I'm all for traditional cookies! I wish I could taste this one now. I really enjoy coconut and I don' t use it enough. And to think it's good for us too. You get a treat and a cookie that is good for you.
Denise Wright
I've grown to love coconut over the years. While all of the different versions look great, I think I would take the chocolate and coconut flake ones. Yum!
Jolina
I love vintage recipes - there's a reason they've been around forever! These look delicious. And I like how you can customize them.
Arlene Mobley
Jolina thanks you. Vintage recipes are the best!
Veena Azmanov
This is my kind of recipe Arlene. Simple easy and delicious. I love old vintage cookies. My grand mom use to make a ton of Christmas cookies during the holidays.. Love this time of the year.
Arlene Mobley
Thank you Veena making Christmas cookies is my favorite part of the holiday season.
Gloria @ Homemade & Yummy
I love the rustic look of these cookies. Cookie trays are always filled with so many tasty things to eat. Thank goodness this only happens only once a year.
Arlene Mobley
Gloria lol I know what you mean. Christmas cookies are so tempting.