Carob Coconut Pecan Cookies Recipes

GERMAN CHOCOLATE COCONUT PECAN COOKIES

Steps:

• Preheat oven to 350*.
• Grease several baking sheets or use nonstick spray. Spread the coconut and pecand on a rimmed baking sheet and toast in the oven, stirring occasionally for 7-9 minutes, or until lightly browned, be careful not to burn. Let stand unti cool; set aside.
• In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside.
• In a large bowl, with electric mixer on medium speed, beat together the brown sugar and butter until very well blended and light. Beat in the egg, corn syrup, vanilla and coconut or almond extract until well blended.
• Beat or stir in the flour mixture, then the pecans, coconut and chocolate until evenly incorporated.
• Drop the dough onto the baking sheets by heaping measuring tbls, spacing about 3" apart. Using the tip of a table knife, spread out the cookies to about 1 1/2" in diameter.
• Bake the cookies, one sheet at a time, in the upper third of the oven for 6-9 minutes, or until lightly browned all over and slightly darker at the edges. Reverse cookie sheets halfway through baking from front to back to ensure even browning. Transfer the sheet to a rack and let stand until the cookies firm up slightly.1-2 minutes.
• Using a spatula, transfer the cookies to wire racks and cool completely.
• Store in an airtight container for up to 10 days or freeze for up to 2 months.

COCONUT-PECAN COOKIES

Steps:

• Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
• Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
• Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

NO-BAKE CAROB COOKIES

Steps:

• Mix all ingredients except oats in small saucepan and boil for one minute.
• Add boiled mixture to oats and mix well.
• Drop by teaspoons on wax paper & let cool.

CAROB-COCONUT-PECAN COOKIES

Steps:

• Preheat oven to 350. Stir together the flour, baking powder, baking soda, coconut, sugar and salt.
• In a separate bowl, combine the maple syrup, extracts, and oil, then stir in the carob chips and tasted pecans.
• Add the wet ingredients to the dry and stir just until they're well combined (don't overmix!).
• Spoon the batter onto a nonstick or parchment paper-lined sheet, flattening each just a little. Bake for 9-12 minutes, until lightly golden (any longer and you risk drying them out). Let cool for about 1 minute on the sheet, then transfer to a wire rack to cool completely.
• Note: I always use the spelt flour, but Zaar doesn't recognize it so I put the white flour as the first option for nutritional accuracy. I put regular salt rather than sea salt for the same reason.