These Sesame Coconut Butter Cookies are everything you crave in a butter cookie but with an added twist of coconut, almonds, and sesame seeds. Buttery sweet with a perfect crisp edge. My friends mom shared this recipe with me years ago and I’m ashamed to say that I recently only made these and fell in love all over again not only with the amazing taste but with the fact that one recipe yields about 6 dozen cookies! YES, 6 dozen! That’s insanely a lot but once you have one bite you’ll be glad you made a big batch.
When we just moved to USA, we used to devour these butter cookies. They were cheap and you got a whole lot. So growing up in a family of six these were always around. My mom always had a blue tin stashed away somewhere and it seemed like every other Russian that we knew. Butter cookies actually go hand in hand with hot tea. And if you take away anything from this post, then remember that Russians LOVE their tea! Unless they’re vodka drinkers then yes vodka always wins. But my family’s vodka was hot tea and you can’t have tea without something sweet. It’s like the first rule of tea drinking. Something about hot tea + buttery cookies that just melts in your mouth and tastes absolutely delish! So no blame.
So, yes these cookies are definitely a different twist on your traditional butter cookies but are still buttery sweet with a perfect crisp and crunch. Sesame seeds add a slight nutty kick but not overpowering. And if you have an empty blue tin stashed away somewhere you can re-use it to store these babies because you will need all the room you have and they last forever! Perfect for those unexpected tea drinking guests, like Russians. He he.
- 2 cups butter (4 sticks), at room temperature
- 1½ cups granulated sugar
- 1 tsp. vanilla extract
- 3 cups all-purpose flour
- ½ tsp. salt
- 2 cups flaked coconut (I used sweetened coconut)
- 1 cup sesame seeds, toasted
- ½ cup chopped almonds
- In a large bowl, cream butter and sugar. Beat in vanilla and salt. Add flour gradually by 1 cupful to the creamed mixture. With a wooden spoon, stir in the coconut, sesame seeds, and almonds. I also used my hands to thoroughly incorporate everything well.
- Divide the dough into three 10-inch rolls, wrapping each roll in plastic wrap. ***I found the easiest way to do this is to divide the dough into thirds inside your mixing bowl and transfer each third onto the plastic wrap and as you wrap the dough in plastic wrap, use your hands to form it into a 10-inch roll.***
- Chill the dough for 1-2 hours in the refrigerator. You can also prep the dough up to one day in advance and refrigerate overnight.
- Preheat the oven to 300F.
- Unwrap the dough and cut into ¼-inch slices. Place each slice 1-inch apart on ungreased baking sheet. Bake for 25-30 minutes or until edges are lightly browned. Cool for couple minutes before removing to wire rack.