LIBBIE'S COCONUT COOKIES
From my mother-in-law's recipes. It's really old and I don't know where she got it, but it's really coconutty. These are good and she made them a lot when Rudy was little in the 40's and 50's.
Provided by Dienia B.
Categories Drop Cookies
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Cream the butter and sugar together until fluffy.
- Add eggs, vanilla and salt; mix well.
- Sift dry ingredients together.
- Add to butter/egg mixture alternately with the sour milk.
- Fold in the coconut.
- Spray your baking sheet with cooking spray.
- Drop batter by teaspoons onto baking sheet.
- Bake approximately 15 minutes or until lightly browned (these cookies will spread a little).
Nutrition Facts : Calories 496.9, Fat 26.5, SaturatedFat 19.1, Cholesterol 75, Sodium 377.5, Carbohydrate 61.1, Fiber 3.6, Sugar 34.1, Protein 6.2
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
LIBBIE'S COCONUT APPLE STRIPS
Make and share this Libbie's Coconut Apple Strips recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Sift flour and 1/2 teaspoon salt together.
- Cut in the butter until the mixture resembles coarse cornmeal.
- Add 3 tablespoons water and 3 tablespoons cream together until blended.
- Turn onto a floured board.
- Roll out to fit a 15x10 inch pan; I would use a 9x13 pan. This is a very old recipe and they used different pans back then.
- Arrange 8 apples (peeled, cored, and sliced,) on dough sprinkled with 1/2 cup sugar and 1/2 teaspoon cinnamon.
- Dot with 2 tablespoons butter.
- Bake 25 minutes at 375 degrees Fahrenheit.
- Blend together 1 egg slightly beaten, 1/2 cup cream (sweet or sour), 1/2 cup sugar, 1/8 teaspoon salt and 2 cups coconut, flaked.
- Spoon this mixture over apples.
- Bake 20 minutes more 375 degrees Fahrenheit. No temperature was given so I am guessing.
Nutrition Facts : Calories 501.1, Fat 27.1, SaturatedFat 19.5, Cholesterol 60.1, Sodium 273.1, Carbohydrate 63.8, Fiber 7, Sugar 36.9, Protein 5.2
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