Coconut Diamonds


Ingredients For Crust:

Ingredients For Topping:


  1. Preheat oven to 350°.
  2. Lightly grease an aluminum oblong pan, 13x9x2; set aside.
  3. Cream butter and add powdered sugar, mixing until light and fluffy.
  4. Add 1½ cups flour and slowly mix in until dough holds together (it may be a bit crumbly and that is okay).
  5. Press the dough into the prepared pan.
  6. Bake until golden brown; 12 to 15 minutes.
  7. Mix remaining ingredients. Spread over baked layer.
  8. Bake 20 minutes, until golden brown.
  9. Cool and then cut into diamond shapes. See slide show for a demonstration on how to cut the cookies.


Makes approximately 48 1-inch by 1¼-inch cookies.

See the slide show on how to cut the cookies into diamond shapes.

When cutting the cookies, make the cuts about 1-inch apart.

These cookies are very rich cutting them into small 1-inch bites works well.

Note the coconut/nut reference above. My son has a nut allergy, so instead of using walnuts I just use 1 cup of coconut. These are quite goods with nuts, as well.

I use a metal pan, as it makes it easier to remove the diamonds from the pan.

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Recipe from Betty Crocker's Cookbook. New York: Golden Press (1980).