CHEWY COCONUT COOKIES
Lots of coconut and sugar make these cookies chewy and delicious.
Provided by N. Hoff
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 50m
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 11.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 62.5 mg, Sugar 6.8 g
ITALIAN COOKIES WITH COCONUT TOPPING
Quick and easy, soft and sweet with a light anise flavor(black licorise)and iced and dipped in coconut, just like Grandma made. Enjoy.
Provided by Rose Rauhauser
Categories Cookies
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a large bowl cream butter and sugar. beat in eggs and extract. Combine flour and baking powder and gradually add to creamed mixture and mix well. Drop by rounded teaspoonfuls unto ungreased baking pan. Bake at 350 for 9 to 12 minutes cool completely.
- 2. Icing: Combine all ingrediants mix until smooth. Dip cookies in icing and dip into coconut place onto wax paper let stand until set.
CHEWY CRISPY COCONUT COOKIES
Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!
Provided by Melissa J
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
- Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 14.5 g, Cholesterol 14.3 mg, Fat 4.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 130.4 mg, Sugar 8.3 g
COCONUT NEAPOLITAN COOKIES
Whip up a batch of these scrumptious Coconut Neapolitan Cookies for your upcoming holiday party. Enjoy them with a cold glass of milk or hot chocolate. These fun, colorful Coconut Neapolitan Cookies are bright, festive and totally delicious!
Provided by My Food and Family
Categories Dairy
Time 4h41m
Yield 30 serviings, 3 cookies each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Spread coconut onto rimmed baking sheet. Bake 5 min. or until dry but not browned, stirring occasionally; cool. Turn oven off.
- Combine flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, mixing well after each addition.
- Divide dough into thirds; place each in separate bowl. Add one of the following to dough in each bowl: dry drink mix, melted chocolate and coconut; mix well.
- Line 9x5-inch loaf pan with parchment, with ends of parchment extending over sides. Press red-colored dough onto bottom of prepared pan. Cover with layers of coconut-flavored dough, then chocolate dough, gently pressing layers together to seal. Refrigerate 4 hours or until firm.
- Heat oven to 350°F. Use parchment handles to remove dough from pan; remove and discard parchment. Cut dough into 3 lengthwise strips, then cut each strip crosswise into 1/4-inch-thick slices. Place, 1 inch apart, on parchment-covered baking sheets.
- Bake 9 to 11 min. or until edges of cookies are firm to the touch but not browned. Cool on pan 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0.6322 g, Sugar 0 g, Protein 1 g
COCONUT COOKIES
Make these coconut cookies for the perfect pick-me-up. They're coated in luxurious dark chocolate and toasted coconut sprinkles
Provided by Liberty Mendez
Categories Afternoon tea
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
- Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
- Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.
Nutrition Facts : Calories 285 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium
ITALIAN KNOT COOKIES
These Italian knot cookies are soft, sweet, glazed Sicilian biscotti, from a recipe my great-grandmother gave me, not hard like traditional biscotti, not baked twice...These should be kept in an airtight container.
Provided by ROBBILYNNE
Categories World Cuisine Recipes European Italian
Time 45m
Yield 60
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Cream sugar, butter, margarine, milk, vanilla extract, and almond extract together in a large bowl. Add eggs, 1 at a time, beating briefly after each addition.
- Combine flour, baking powder, and salt; add 1 cup at a time to the creamed mixture until a dough forms, using your hands if and when necessary. Turn out onto a floured board and knead briefly until smooth and a bit sticky, but not sticking to your hands. Set aside to rest for 5 minutes.
- Pull off small pieces of dough, 1 at a time, and roll into a rope. Gently place one end towards the middle, followed by the other end, in a way to slightly overlap each other. Repeat to form remaining cookies and place on the prepared cookie sheets.
- Bake in the preheated oven in batches until just turning a light brown on the bottom, 10 to 15 minutes. Remove to a wire rack and allow to cool slightly.
- Meanwhile mix confectioners sugar, milk, and lemon juice together in a small bowl to form a thin glaze. Dip warm cookies in the glaze and sprinkle with sugar or sprinkles. Let set on waxed paper or a cooling rack to dry.
Nutrition Facts : Calories 90.6 calories, Carbohydrate 12.8 g, Cholesterol 22.8 mg, Fat 3.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 53 mg, Sugar 5.4 g
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