Rolled Sugar Cookie-Coconut Crisps

These impressive cookies are deceptively simple! The cookie is made with only three ingredients: sugar cookie dough, coconut pecan frosting and flour.

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  • prep time 30 min
  • total time 3 hr 15 min
  • ingredients 5
  • servings 50
 

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1
container (16 oz) coconut pecan creamy ready-to-spread frosting
3
tablespoons all-purpose flour
1
cup white candy melts or coating wafers
1/4
cup powdered sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Spray parchment paper with cooking spray.
  • 2 Let cookie dough stand at room temperature 10 minutes. In large bowl, break up cookie dough. Add frosting and flour. Beat with electric mixer on medium speed until well blended. Drop 4 level tablespoons dough on cookie sheet 3 inches apart.
  • 3 Bake 12 to 14 minutes or until cookies are golden brown on edges and slightly soft in center. Cool 1 minute on cookie sheet. Remove from cookie sheet with spatula. Working very quickly and using 2 wooden spoon handles alternately, roll one cookie around wooden handle; let stand seam-side down on work surface. Roll second cookie on another wooden handle, let stand seam-side down. Carefully remove first cookie from wooden handle, and repeat with remaining 2 cookies. Repeat baking and rolling with remaining cookie dough.
  • 4 In small microwavable bowl, microwave candy melts uncovered on High 30 seconds; stir, and continue to microwave in 15-second increments until candy melts are completely melted and smooth. Sprinkle each cookie with powdered sugar. Place melted candy melts in resealable food-storage plastic bag; cut tiny corner, and drizzle melted candy melts over cookies.
  • 1 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Spray parchment paper with cooking spray.
  • 2 Let cookie dough stand at room temperature 10 minutes. In large bowl, break up cookie dough. Add frosting and flour. Beat with electric mixer on medium speed until well blended. Drop 4 level tablespoons dough on cookie sheet 3 inches apart.
  • 3 Bake 12 to 14 minutes or until cookies are golden brown on edges and slightly soft in center. Cool 1 minute on cookie sheet. Remove from cookie sheet with spatula. Working very quickly and using 2 wooden spoon handles alternately, roll one cookie around wooden handle; let stand seam-side down on work surface. Roll second cookie on another wooden handle, let stand seam-side down. Carefully remove first cookie from wooden handle, and repeat with remaining 2 cookies. Repeat baking and rolling with remaining cookie dough.
  • 4 In small microwavable bowl, microwave candy melts uncovered on High 30 seconds; stir, and continue to microwave in 15-second increments until candy melts are completely melted and smooth. Sprinkle each cookie with powdered sugar. Place melted candy melts in resealable food-storage plastic bag; cut tiny corner, and drizzle melted candy melts over cookies.

EXPERT TIPS

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Expert Tips

Instead of sprinkling with powdered sugar, dip one end of each in melted white candy melts, and sprinkle with white candy sprinkles.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
100
(
Calories from Fat
50),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1g
1%
),
Cholesterol
0mg
0%;
Sodium
50mg
50%;
Total Carbohydrate
14g
14%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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