Coconut Cup Cookies Recipes

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 CUP COOKIES

Steps:

• Preheat oven to 375°F. Spray 12-cup muffin pan with vegetable oil spray. Mix coconut, sugar, egg and vanilla in medium bowl. Stir in butter.
• Unfold 1 crust on work surface. Using 3-inch-diameter cutter, cut out 12 rounds from crust, patching crust scraps as needed to form 12 rounds. Press rounds gently into prepared muffin cups; bake until light brown, about 10 minutes. Drop about 1/2 teaspoon jam, then 1 scant tablespoon coconut filling into each warm pastry. Bake until filling is brown, about 15 minutes. Cut around cookies to loosen. Using spatula, transfer cookies to rack and cool. Repeat cutting, forming and baking with remaining crust, jam and filling to makes 12 more cookies.

COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix).
• Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.
• Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.