Coconut Chocolate Jumbles Recipes

COCONUT JUMBLES

Steps:

• Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and coconut with a wooden spoon.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degrees F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to wire racks and cool. Working with one cookie at a time, spread with Pink Frosting and sprinkle with toasted coconut. Makes 24. Pink Frosting
• Combine sifted powdered sugar, a few drops red food coloring, and enough milk (1 to 2 tablespoons) to make of spreading consistency. Bake and cool cookies completely. Do not frost. In an airtight or freezer container arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month. Thaw before frosting.

COCONUT JUMBLES

Steps:

• Sift the cake flour, baking powder and salt together; set aside. In the large bowl of an electric mixer, cream the butter until light. Add the granulated sugar in two additions, beating until fluffy after each portion is added. Add the whole egg; beat for one minute. Add the egg yolks and continue beating for an additional minute. Blend in the vanilla extract and light cream. In three additions, add the sifted flour mixture, mixing just until the flour particles have been absorbed. The dough is quite sticky at this point.
• Divide the dough into three portions on sheets of wax paper; wrap up and refrigerate. Chill the dough until quite firm, at least four hours. (The dough may be kept, well wrapped and refrigerated, for up to four days before baking.)
• On a lightly floured wooden board, roll out a portion of dough oneeighth-inch thick. Stamp out cookies with a three- or three-and-one-half-inch cutter and place them, at least two inches apart, on a cookie sheet lined with parchment paper. Repeat with the remaining dough.
• Have the coconut at your side. Brush egg white over the surface of each cookie, then top with a generous sprinkling of coconut. Lightly press down the coconut so that it sticks to the cookie.
• Bake each sheet of jumbles for 10 minutes in a preheated, 400-degree oven, on the lower third level. Remove the cookies from the sheet with a wide spatula to cooling racks. Store the jumbles in airtight containers.

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

CHOCOLATE JUMBLES

Steps:

• Preheat oven to 350 degrees.
• Grease two cookie sheets or lime them with Silpat.
• In a large bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
• Cream the butter and sugar in a large bowl.
• Add the eggs and vanilla; mix and scrape down the sides of the bowl.
• Add the flour mixture and mix until it is just combined.
• Add the white chocolate chips and pecans.
• If the dough is too stiff, wet your hands and finish mixing by hand.
• Using two tablespoons, drop the cookie dough onto the cookie sheets; use an ice cream scoop if you have one.
• Wet it with warm water between scoops so the dough falls out easily.
• Press the dough balls down gently with your fingertips.
• Bake the Jumbles for 20 minutes.
• The cookies will be soft when they come out of the oven; do not overbake them.
• Cool them on the cookie sheets for 5 minutes and remove the cookies to a wire rack to finish cooling.

OLD-FASHIONED JUBILEE JUMBLES

Steps:

• 1. Chill dough if to soft. Drop by tablespoon or cookie scoop onto a greased cookie sheet. Bake just until, when touched lightly with finger, almost no imprint remains. Careful not to over bake.
• 2. *******************VARIATIONS**********************
• 3. 1) Butterscotch Jumbles- Follow above EXCEPT substitute brown sugar in place of granulated sugar.
• 4. 2) Coconut Jumbles-Follow above EXCEPT mix into the dough 1 cup of moistened shredded coconut.
• 5. 3) Orange Cream Jumbles- Follow above EXCEPT add 1 TBS of fresh orange zest and 1 tsp. of orange extract or 1 TBS. of fresh orange juice instead of vanilla. This would work with any fruit flavor, just adjust accordingly. Lemon or lime would be amazing !!!!
• 6. 4) Chocolate Cream Drops- Follow above EXCEPT stir into shortening mixture 2 squares (2 oz) melted unsweetened chocolate.
• 7. 5) Chocolate Cherry Drops-Mix into Chocolate Dough 2 cups of halved maraschino cherries.
• 8. 6) Fruit and Spice Drops- Follow original recipe EXCEPT sift with dry ingredients 1 tsp. cinnamon, 1/2 tsp. cloves, and 1/4 tsp. of nutmeg. Mix into the dough 1 cup of cut of dates or raisins and 1 cup of chopped nuts. You may omit what you don't like and add what you do !
• 9. ***Frosting****
• 10. Blend together 1 cup of sifted powdered sugar, 1/4 tsp. salt, 1/2 tsp. vanilla or flavoring of your choice, and add enough milk (approx. 1 TBS.) until right spreading consistency. Tint with food coloring if desired.
• 11. ****Lillian***** You can add more orange zest and either orange extract or juice to the frosting. But if you use fresh juice make sure and add it before the milk so you will know how much milk you need to add. If the frosting gets to thin, just add some more powdered sugar. Hope you enjoy this, it is sooo good. You could also do this with lemon or lime the same way.

CHOCOLATE CHIP-COCONUT COOKIE RECIPE

Steps:

• Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg. Add flour, baking soda and salt; mix well. Stir in remaining ingredients. Let stand 15 minutes.
• Drop rounded tablespoonfuls of dough, 1-1/2 inches apart, onto ungreased baking sheets.
• Bake 10 to 12 minutes or until golden brown. Cool 2 to 3 minutes; transfer to wire racks. Cool completely. Store in tightly covered container at room temperature.

OATMEAL-COCONUT JUMBLES

Steps:

• In a medium pan, mix the sugar, cocoa, evaporated milk, and margarine.
• Cook and stir over medium-high heat until mixture comes to a boil.
• Boil for 1 minute, stirring constantly.
• Remove from burner.
• Add vanilla.
• Add oats and coconut and stir well.
• Drop by tablespoons onto cookie sheet lined with waxed paper.
• Refrigerate until firm, approx.
• 30 mins-1 hr.
• Store in a sealed container in the fridge or at room temperature.

COCONUT BALLS

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.
• Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.