COCONUT CHOCOLATE CHIP COOKIES
Here is a delicious twist on traditional chocolate chip cookies. They're great for coconut lovers, textured by the coconut and flavored by the extract...a compatible combination that results in a crispy, chewy cookie. My whole family agrees this recipe is a winner. -Laura Bankard, Manchester, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 431 calories, Fat 23g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 420mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
EMILY LUCHETTI'S CHOCOLATE CHIP MERINGUE COOKIES
These will seem soft when you remove them from the oven, but they will stiffen as they cool. Ms. Luchetti recommends Ghirardelli 60 percent chocolate chips or Guittard Extra Dark, and likes Valrhona cocoa powder.
Provided by Martha Rose Shulman
Categories cookies and bars
Time 1h
Yield 3 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees. Line baking sheets with parchment.
- In bowl of a standing mixer fitted with whip attachment, beat egg whites on medium speed until airy and peaks start to form. Slowly add sugar, a tablespoon at a time, and turn speed to high. Beat until stiff and shiny, another 5 minutes.
- Fold in chocolate chips, cocoa powder, vanilla extract and salt.
- Drop by heaped tablespoons or scoop onto baking sheets, about 1 inch apart. Cookies will not spread when they bake. Bake 30 to 35 minutes, until the outsides are dry and you can lift the cookies from the parchment. They will lift off more easily once cool. Store in an airtight container.
Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 5 grams, TransFat 0 grams
CHOCOLATE CHIP MERINGUE COOKIES
This is one of my most popular recipes. Shape them into hearts for Valentine's Day or make them as drop cookies for other occasions. -Debbie Tilley, Riverview, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form, about 6 minutes. Beat in cocoa. Fold in chocolate chips and nuts if desired., Cut a small hole in the corner of a pastry or plastic bag; insert # 806 round pastry tip. Fill the bag with meringue. Pipe 1-1/2-in. hearts 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-25 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT CHOCOLATE CHIP COOKIES
Funny story... when making the dough it was dry and a lot of coconut and I thought this may be a cookie fail. Oh boy, was I pleasantly surprised! The coconut bakes and gets crispy on the outside while the inside is gooey and moist. These cookies don't spread much, so place the cookie how you want it to bake. This cookie is a...
Provided by Marcie Frazee
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375ºF. Cover cookie sheet with aluminum foil, and spray with non-stick cooking spray.
- 2. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat with electric mixer on medium speed until well mixed. Beat in egg and continue to beat until mixture is creamed.
- 3. Combine flour, salt and baking soda in a separate, large bowl. Mix into shortening mixture until just blended. Stir in coconut and chocolate chips.
- 4. Drop by large tablespoonfuls onto cookie sheet, and bake 9-10 minutes, or until golden brown around the edges.
- 5. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely.
CHOCOLATE CHIP MERINGUE
These bring back good childhood memories, and they are a good change from regular chocolate chip cookies. Great for any occasion.
Provided by Dodie
Categories Desserts Cookies Meringue Cookies
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper.
- In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets.
- Bake for 20 to 25 minutes in the preheated oven, until cookies are dry.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 17.2 g, Fat 4.2 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 8.5 mg, Sugar 16 g
TOASTED COCONUT AND DARK CHOCOLATE MERINGUES
Categories Chocolate Egg Dessert Bake Quick & Easy Coconut Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 45
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.
- Reduce oven temperature to 275°F. Line 2 large baking sheets with parchment Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add sugar; beat until peaks are thick and fluffy. Fold in coconut and chocolate.
- Drop generous rounded teaspoonfuls batter onto prepared sheets, spacing 1 inch apart. Bake until crisp on outside but still soft inside, about 27 minutes. Cool. (Can be made up to 3 days ahead; store in airtight container.)
- Available at some supermarkets and at natural foods stores.
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
TOASTED COCONUT COOKIES
These cookies have coconuts, walnuts and oats to make them a satisfying snack no matter what time of day. They're a hit with everyone who tries them.-Cindy Colley, Othello, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack.
Nutrition Facts : Calories 190 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 164mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
TOASTED COCONUT CHOCOLATE CHIP COOKIES
I've made this recipe from Ladies Home Journal for the past 15 years. My original copy is half burned (a little problem toasting the coconut) so I thought I better get this published. The cookie dough is so delicious; tastes like a candy bar. The toasted coconut takes it to new heights!
Provided by Roxygirl in Colorado
Categories Dessert
Time 30m
Yield 18 cookies
Number Of Ingredients 12
Steps:
- Toast coconut in a medium skillet over low heat, until light brown.
- Let cool.
- Preheat oven to 350°.
- In large bowl or mixer, on low speed, mix all ingredients (except chocolate chips) together (with the shortening being soft, it mixes easily and does not have to be creamed first).
- Stir in chocolate chips.
- Drop level 1/4 cups dough, about 2-inches apart, on ungreased cookie sheet, pressing dough lightly to form rounds.
- Bake 15-20 minutes or until golden.
- Let cool a couple of minutes. Transfer cookies to cooling rack to finish cooling.
Nutrition Facts : Calories 329.9, Fat 20.8, SaturatedFat 9, Cholesterol 10.3, Sodium 209.3, Carbohydrate 35.9, Fiber 2.8, Sugar 22.2, Protein 3.2
COCONUT MERINGUE COOKIES
I saw this recipe and thought that it was simple and easy. Also that is was very low in fat and low in calories. These make great treats for children.
Provided by Kaycee Barnes
Categories Drop Cookies
Time 1h5m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Beat together egg whites, cream of tartar, coconut, almond, and vanilla extracts, and salt.
- Gradually beat in sugar 2 tablespoons at a time.
- Beat until stiff peaks form.
- Sift 1/4 cup of cocoa over mixture and fold together.
- Place in a heavy duty resealable bag and cut a small hole in the corner.
- Pipe 2-inch circles on a baking sheet, and bake for 50-60 minutes at 250°F.
- Let sit in the oven for 1 1/2 hours.
- Then sprinkle with remaining cocoa.
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