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A Christmas plate with a pile of baked Coconut Washboard Cookies

Old Fashioned Coconut Washboard Cookies Recipe

Arlene Mobley - Flour On My Face

Coconut Washboard Cookies Recipe

Coconut Washboard Cookies is an old fashioned Christmas cookie recipe made with butter, sweetened coconut flakes, brown sugar, ground cinnamon and ground nutmeg. These sweet and crisp butter cookies are a holiday treat perfect for a cookie exchange, office party or your Christmas party.
5 from 10 votes
Prep Time 10 mins
Cook Time 11 mins
Chill 2 hrs
Total Time 2 hrs 21 mins
Course Dessert
Cuisine American
Servings 24 Servings
Calories 103 kcal


  • 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
  • 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
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  • 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.


  • 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.


Serving: 2Cookies | Calories: 103kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 52mg | Potassium: 53mg | Fiber: 1g | Sugar: 11g | Vitamin A: 24IU | Calcium: 27mg | Iron: 1mg
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