Coconut Slice Bake Cookies Recipes

COCONUT SLICE & BAKE COOKIES

Steps:

• To tint coconut, place 1 cup coconut in each of 2 large bowls. Add red food coloring to 1 bowl; cover and shake or toss to coat. Repeat with remaining coconut and green food coloring., In a large bowl, cream butter and sugar until light and fluffy; gradually beat in flour. Stir in remaining coconut. Divide dough in half., Shape 1 portion of dough into a 7-in.-long log; roll in red coconut, pressing firmly to help adhere. Wrap securely. Repeat with remaining dough and green coconut. Refrigerate 1-2 hours or until firm., Preheat oven to 325°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 12-14 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.

SLICE & BAKE COCONUT SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.

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.

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.

COCONUT KRISPIE COOKIES (SLICE AND BAKE)

Steps:

• In a mixing bowl, combine sugars,butter, shortening, eggs and vanilla, blend well.
• Add in flour mixture (flour,salt,baking soda), mix until just blended, add coconut, and oatmeal, blend, then add rice krispies.
• Roll mixture in 3 rolls;about 2 1/2" size, squeezing to form a solid roll, wrap in plastic wrap. (Don't stress if the rolls aren't perfectly round,cookies turn out roundish anyway). If you will be freezing for a long period of time, wrap again in wax paper and place in a freezer bag.
• Slice cookies (about 1/4") place on ungreased cookie sheet bake at 375 for 8-10 minutes, until cookies are lighlty brown (if you like a less crispy cookie) or medium brown (for a more crispy cookie).
• Grab the milk and chow down.