Coconut Cookies With Brown Sugar Recipes

COCONUT COOKIES

Steps:

• Line baking sheets with parchment paper or nonstick baking mats; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar; add brown sugar and mix until well combined. Add eggs and mix until fully incorporated.
• In a large bowl, whisk together flour, baking soda, and salt. Add half of the flour mixture to the butter mixture and mix to combine. Add remaining flour mixture and mix to combine. Add half of the coconut chips; mix to combine. Add remaining coconut chips and mix to combine.
• Using a 2-inch ice cream scoop, scoop out balls of dough onto prepared baking sheets at least 3 inches apart; using the flat bottom of a drinking glass, flatten dough slightly. Transfer baking sheet to refrigerator; let chill for 30 minutes.
• Preheat oven to 350 degrees.
• Transfer baking sheet to oven and bake until golden brown, 14 to 16 minutes. Remove from oven and transfer to a wire rack to cool. Let cool at least 20 minutes before serving.

EASY SWEET COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• With an electric mixer, cream together the sugar, vegetable shortening, egg, and vanilla extract in a bowl until light and fluffy. Sift 1 cup plus 2 tablespoons of flour together with the baking powder and salt in a bowl, and stir the flour mixture into the creamed mixture; mix in the coconut until thoroughly combined. Drop the dough by teaspoons onto the prepared baking sheets.
• Bake in the preheated oven until very lightly browned, about 10 minutes; allow cookies to cool on sheets for about 1 minute before removing to finish cooling on baking racks.

GRANDMA KRAUSE'S COCONUT COOKIES

Steps:

• In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.