Coconut Cookies With Oil Recipes

CHEWY COCONUT OIL SUGAR COOKIES

Steps:

• In a medium bowl, whisk together the flour, baking soda and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and sugar on medium for 2 minutes, until sort of fluffy (it won't look quite the same as with regular butter).
• Add in the egg, egg yolk, vanilla and almond extract and beat again for about 30 seconds, until well combined.
• With the mixer on low, add in the flour mixture and mix until combined. If using, gently fold in the sprinkles with a spatula.
• Line a large plate with parchment paper, then scoop about 1 ½ to 2 tablespoons of the dough and form into balls about 1 ½ inches in size. Roll in the sugar OR gently press the tops with extra sprinkles, then place on the plate (they can be touching / close together).
• Transfer to the refrigerator and chill for about 1 ½ to 2 hours.**
• Toward the end of the chill time, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
• Arrange the chilled dough balls on the prepared baking sheet about 2 to 3 inches apart. (If baking in batches, keep the remaining dough balls in the fridge.)
• Bake for about 10 to 12 minutes, until the cookies are just set (they'll look a little underdone in the centers but that's okay - don't over bake!). Let the cookies cool for about 10 minutes, then remove to a wire rack.

COCONUT OIL SHORTBREAD COOKIES

Steps:

• In a large mixing bowl, add your room temperature coconut oil. It should be solid, but not hard. With an electric mixer on medium-high, mix coconut oil until it's smooth and not chunky.
• Add your sugar, vanilla extract, salt and water and mix for another 2-3 minutes until combined.
• Now with a large spoon, stir in the flour until combined.
• The dough shouldn't be soft and soggy but it shouldn't be dry and crumbling either. Aim for the between, if it's too dry add a little more water; if it's too soggy add a little more flour.
• Grab a piece of syran wrap or wax paper and sprinkle a little flour so the dough doesn't stick to the wrap/paper. The dough needs to be formed into a log shape about 2 inches in circumference and then wrapped in the wrap or paper. This can be done with your hands.
• Wrap tightly and refrigerated for at least 30 minutes.
• Preheat the oven to 350° F and line a baking sheet with parchment paper.
• When your dough is hard and ready, take out of fridge and unwrap it. With a sharp knife cut into 1/2 inch pieces and place on baking sheet about 1 inch apart.
• Bake in the preheated oven for 18-20 or until the edges are little brown. Transfer them to a cooling rack and cool completely before serving.
• *Optional: You can drizzle baking chocolate over them and add some sprinkles. They make perfect holiday treats for Valentine's Day, Easter, Christmas, ect.

CHEWY COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
• In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

COCONUT OIL SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly.
• Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks and vanilla extract. Add flour, baking powder, and baking soda gradually; mix until dough just comes together. Mix dough with hands to fully incorporate ingredients. Roll dough into walnut-size balls and place 2 inches apart onto baking sheet.
• Bake in the preheated oven until cookie tops are cracked, 10 to 12 minutes.

COCONUT COOKIES (WITH OIL)

Steps:

• Mix together; oil, water, vanilla, and sugar.
• Add dry ingredients and mix well.
• Drop by heaping teaspoonful onto greased baking sheet.
• Bake at 350° for 10-12 minutes.
• Remove carefully to cooling rack.
• Cookies will hold together better as they cool.
• Variations: Try 1/4 c oil and 1/4 cup peanut butter.
• Try chocolate chips instead of raisins.
• Try almond extract and chopped almonds.
• Try craisins, sunflower nuts, you name it!