New This Month

Coconut-Coated Cookie

Give guests these snowball-like cookies as a favor for a fringe-themed wedding.

  • Yield: Makes 12

Source: Martha Stewart Weddings, Spring 2011


  • 2 coconuts
  • 1 3/4 cups all-purpose flour
  • 3 1/2 cups confectioners' sugar
  • 1/4 teaspoon salt
  • 12 tablespoons butter, cold, cut into small pieces
  • 1 vanilla bean, split and scraped
  • 5 tablespoons whole milk
  • Peach gel food coloring


  1. Preheat oven to 350 degrees. For each coconut, use an ice pick (or a screwdriver) and a hammer to pierce the two softest eyes. Strain milk through a fine sieve into a bowl; reserve for another use or discard. Place coconuts on a rimmed baking sheet; bake for 30 minutes, or until shells begin to crack. Let cool enough to handle. Wrap each coconut in a clean kitchen towel; holding it with one hand, hit it with a hammer in the same place several times to split it into large pieces. Separate meat from shell, and use a vegetable peeler to remove dark outer skin. Rinse in cold water.
  2. Grate enough coconut meat to make 1 cup. Cut remaining coconut meat on a mandoline into thin sheets; then slice into long, slim strips like fringe (you will need about 1 cup). Use immediately, or store, layered between damp paper towels in an airtight container, in the refrigerator for up to 6 hours.
  3. Process grated coconut, flour, 1/2 cup confectioners' sugar, and the salt in a food processor to combine. Add butter and vanilla seeds; process until a dough forms.
  4. Line a rimmed baking sheet with parchment paper. Roll 1 1/2-ounce pieces of dough into balls, and place on prepared baking sheet. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees.
  5. Bake cookies until bottoms turn a deep golden brown, about 30 minutes. Transfer to a wire rack, and let cool completely before icing.
  6. To make icing, mix remaining 3 cups confectioners' sugar and the milk; stir in a few drops of food coloring. Place cookies on a rack over a parchment-lined baking tray. Spoon about 2 tablespoons of icing over one cookie at a time, coating completely. While still wet, cover with fringed coconut. Repeat with remaining cookies. Let dry at least 1 hour before serving.

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