Ccc Coconut Coffee Cookies Recipes

CCC - COCONUT COFFEE COOKIES

Steps:

• Preheat oven to 175 C and line baking sheets with parchment paper.
• Mix butter, sugar and salt with an electric mixer until creamy, about 1 minute.
• Add the egg and beat well.
• Heat the coconut milk gently in a saucepan over medium heat or in the microwave.
• Add instant coffee and stir to dissolve.
• Stir the coconut-coffee mixture into the butter mixture.
• Sift together flour and baking powder and add to the batter, stirring just until the ingredients are incorporated.
• Fold in the flaked coconut.
• Drop heaping teaspoons of batter 1 inch apart on baking sheets.
• Bake in the preheated oven for 12-15 minutes or until cookies are pale golden brown.
• Transfer to wire racks to cool.
• Store cookies in an airtight container at room temperature; cookies will keep up to two weeks.

COCONUT MILK COOKIES

Steps:

• Beat eggs and sugar until light and creamy.
• Add vanilla.
• Add coconut milk and beat until combined.
• Fold in sifted plain flour (all) and tapioca flour a little at a time until you get a soft dough.
• Roll out into 6mm thickness and cut with any desired cookie cutter.
• Place on lightly greased baking sheets.
• Bake in preheated 180°C oven for 15 to 20 minutes.

WALNUT COFFEE COOKIES

Steps:

• Combine 1 1/4 cups of the walnuts, the flour, baking powder, and salt in a food processor.
• Pulse the machine repeatedly until the nuts are chopped into very fine pieces.
• Set aside.
• Finely chop the remaining nuts by hand and set them aside in a small bowl.
• Using an electric mixer, cream the butter until smooth, gradually adding the sugar. Beat in the egg, then stir in the vanilla and coffee.
• Add the dry mixture to the creamed ingredients, stirring the dough with a wooden spoon until evenly combined.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
• Adjust one oven rack so it is in the center position.
• Preheat the oven to 350°F.
• Get out 1 or 2 large baking sheets and butter them lightly or line with parchment.
• Pinch off pieces of dough and roll into balls 1 1/4-inches in diameter.
• Roll in the finely chopped nuts and place on the cookie sheet/s, leaving a little room between them.
• Bake -- one sheet at a time -- for 16 to 18 minutes, until firm to the touch.
• Cool briefly on the sheet, then transfer to a cooling rack to finish cooling. Store in an airtight container.

COFFEE COOKIES

Steps:

• In a mixing bowl, cream butter, shortening and sugars.
• Dissolve coffee in water.
• Add to creamed mixture with egg and melted chocolate.
• Mix well.
• Combine flour, cinnamon and salt.
• Gradually add to creamed mixture (dough will be sticky).
• Shape into two 6 1/2 inch rolls.
• Wrap each in plastic wrap.
• Refrigerate for 4 hours.
• Unwrap and cut into 1/4 inch slices.
• Place 2 inches apaprt on ungreased baking sheets.
• Bake at 350 degrees for 10-12 minutes or until firm.
• Remove to wire racks to cool.
• In a small saucepan over low heat, melt chocolate chips and shortening.
• Dip each cookie halway, shake off excess.
• Place on waxed paper to harden.

CHOCOLATE COFFEE COOKIES

Steps:

• Set oven to 350°.
• Set oven rack to second-lowest position.
• Prepare/grease a large cookie sheet.
• Cream sugars with butter and shortening (about 2 minutes).
• Beat in egg and maple extract.
• In a bowl, sift dry ingredients, and add to the creamed mixture; beat until combined.
• Add in the chocolate chips and nuts.
• Drop by tablespoonfuls onto a greased cookie sheet.
• Bake for 8-10 minutes (don't overbake!).
• Cool and remove to a wire rack.

BRAZILIAN COFFEE COOKIES

Steps:

• Preheat oven to 400 degrees F.
• Mix sugars, shortening, egg, milk and vanilla.
• In a separate bowl, mix flour, coffee, salt, baking soda and baking powder.
• Stir flour mixture into sugar mixture.
• Shape dough into 1 inch balls.
• Place about 2 inches apart on ungreased cookie sheet and flatten with a fork dipped in sugar.
• Bake until light brown about 7 to 8 minutes.