Toasted Coconut Cookie Balls Recipes

3-INGREDIENT TOASTED COCONUT COOKIES

Steps:

• Preheat oven to 325 F.
• Line a large baking sheet with parchment paper.
• Combine all ingredients in a bowl, stirring well.
• Grease a tablespoon or cookie scoop.
• Using the teaspoon or cookie scoop, measure out balls of the coconut mixture, roll into balls with lightly oiled hands and arrange onto the prepared baking sheet. Or simply drop mounds onto the baking sheet, and skip the rolling step.
• Bake for 10 to 12 minutes, until lightly browned around the edges.
• Carefully move to a wire rack to cool.

TOASTED COCONUT-GOLDEN OREO COOKIE BALLS (TRUFFLES)

Steps:

• Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
• Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
• Refrigerate until firm, about 1 hour.

TOASTED COCONUT COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and 1 cup coconut until blended.
• Shape into 42 (1-inch) balls. Freeze 10 min. Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
• Refrigerate 1 hour or until firm.

TOASTED COCONUT COOKIES

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.

TOASTED COCONUT GOLDEN OREO COOKIE BALLS

Steps:

• 1. Crush OREO cookies in food processor or blender until finely chopped crumbs
• 2. Lightly toast 1 1/2 cups of coconut for 5 minutes
• 3. Mix softened cream cheese, cookie crumbs and 1 cup coconut until blended
• 4. Shape into 42 one inch balls
• 5. Break chocolate into pieces and place in microwaveable bowl. Microwave on High for 2 minutes or until chocolate is completely melted, stirring every 30 seconds
• 6. Dip balls in melted chocolate
• 7. Place in single layer in a shallow waxed paper-lined pan
• 8. Sprinkle with remaining coconut
• 9. Refrigerate one hour or until firm

TOASTED-COCONUT COOKIES

Steps:

• Preheat oven to 375°F.
• In a shallow baking pan spread coconut evenly and lightly toast in middle of oven, stirring once, until pale golden, 4 to 5 minutes. Cool coconut.
• Into a small bowl sift together flour, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in egg and vanilla and stir in flour mixture and coconut until combined well.
• Arrange teaspoons of dough about 1‚ inches apart on ungreased baking sheets and bake in batches in middle of oven until golden, 8 to 10 minutes. Cool cookies on sheets 1 minute and with a metal spatula transfer to racks to cool. Cookies keep in an airtight container at room temperature 1 week.