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1 stick butter (room temperature)
1 cup sugar
1 lb. +  4 oz. crushed pineapple (drained)
1 cup raisins
1 cup chopped pecans

1 pint Cool Whip®
1 bag grated coconut
2 8-oz. boxes of butter cookie rings (I use Murray® brand)
1 jar maraschino cherries

In a medium bowl, cream the butter and sugar. Add pineapple, raisins, pecans, then mix well.

Spread a small amount of mixture as filler between 3 cookies, then set on a tray. Repeat spreading
mixture between 3-cookie stacks as long as cookies and/or mixture last.

Let the cookie tray sit, covered with a paper or cloth towel, at room temperature for 8 hours (or
overnight) until cookies are very soft.

Use icing knife or small spatula to spread Cool Whip® on sides and tops of cookie stacks, then
sprinkle with coconut to coat. Top each Igloo with a maraschino cherry or other candy topping.

This usually makes around 50 Igloo Cookies. And since holiday seasons always get so busy, you can
make a batch ahead of time and refrigerate up to three days...ready to serve in a jiffy.

Though very simple to make, this can be a very elegant-looking dessert to serve for the holidays or
other special occasions. (You can make seasonal variations of the Igloo Cookie by using red, white
and blue-dyed coconut for July 4th or toasted coconut topped with a candy corn or candy pumpkin for
fall events.)

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