COCONUT OAT COOKIES
These chewy cookies have been a family favorite for years. The pecans provide a crunchy contrast to go along with all that chewy goodness!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Cream butter, brown sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine next five ingredients; add to creamed mixture and mix well. Stir in coconut., Shape into 1-in. balls. Place 2-1/2 in. apart on greased baking sheets (cookies will spread). Place pecan half in the center of each cookie and push down slightly. Bake 14-16 minutes.
Nutrition Facts : Calories 244 calories, Fat 11g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 278mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT WHOLE-WHEAT BISCUITS
Introducing whole wheat and coconut flours into the outline of a traditional buttermilk biscuit really transforms the flavor without detracting from the crisp flakey texture of a good biscuit. Coconut flour absorbs moisture much more than other flours, so don't be tempted to add more than called for or you could end up with dry biscuits!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2/3 cup each all-purpose and whole-wheat flour, 1/4 cup coconut flour, 1 tablespoon baking powder and 1 1/2 teaspoons kosher salt. Work in 6 tablespoons diced cold butter. Stir in 3/4 cup buttermilk and knead a few times. Pat until 1/2 inch thick on a floured surface, fold into thirds and pat into a 1-inch-thick rectangle; cut into 8 squares. Brush with buttermilk; sprinkle with salt and hemp hearts. Bake on a baking sheet at 425˚ F, 20 to 25 minutes.
OATY WHOLEWHEAT COCONUT BISCUIT
Based on the South African 'crunchie' which is traditonally made with whole rolled oats. I didnt have any oats, but had oat flour so tweaked the recipe with fabulous results!
Provided by Sudika
Categories Bar Cookie
Time 25m
Yield 30 squares, 20-30 serving(s)
Number Of Ingredients 7
Steps:
- Mix all dry ingredients together in a bowl.
- Melt butter in a pot.
- When melted stir in honey. Then stir in soda.
- Mixture will froth, add this immediately to dry ingredients.
- If you feel the mixture is too wet, you can add the extra oat flour or coconut. Press mixture into a greased cookie sheet.
- Bake at 160 degrees celcius for 20 minutes.
- Put oven off after this time, and leave in oven for 10-15 minutes.
- Remove and leave to cool. Cut into squares.
Nutrition Facts : Calories 231.1, Fat 12, SaturatedFat 7.7, Cholesterol 26.7, Sodium 166, Carbohydrate 30.1, Fiber 2.9, Sugar 12.9, Protein 3.3
OATY COCONUT BISCUITS
Make and share this Oaty Coconut Biscuits recipe from Food.com.
Provided by Girl from India
Categories Breads
Time 35m
Yield 40-50 biscuits
Number Of Ingredients 12
Steps:
- Roast the oats and coconut by baking in a 400F oven for 8-10 minutes Cream together the butter and sugar.
- Beat the eggs and add to the mixture one at a time.
- Then fold in the milk and the essence.
- Then add the dry ingredients slowly and mix well.
- Add the roasted oats and coconut and drop spoonfuls of this mix onto greased baking sheets.
- Bake in the oven (again at 400F/ 200C) for 8-10 mins.
- Cool and store.
Nutrition Facts : Calories 97.3, Fat 5.8, SaturatedFat 3.6, Cholesterol 22.8, Sodium 87, Carbohydrate 10.3, Fiber 0.6, Sugar 5, Protein 1.5
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