DONNA'S COCONUT ALMOND COOKIES
I have four daughters, and my family has a big love of a certain candy bar. I was inspired to create a cookie that would satisfy the cravings! The result is a light and airy cookie that's crisp, packed with flavor, and addicting! It's hard to stop at one. You can switch out the semi-sweet chocolate with your favorite chocolate flavor or just leave the chocolate off altogether. Don't be fooled by the small amount of chocolate because this cookie packs a lot of flavor. These are super easy to make.
Provided by donnam
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h5m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat butter, shortening, and sugar in a bowl until creamy. Mix almond and vanilla extracts and salt into creamed mixture. Gradually beat in flour until smooth. Stir coconut into dough.
- Scoop up dough by heaping tablespoonfuls, roll into balls, and arrange about 2 inches apart on prepared baking sheets. Dip the bottom of a glass in flour and press cookies 1/4 inch thick.
- Bake in the preheated oven until lightly browned, about 10 minutes. Let cool on baking sheets for 2 or 3 minutes before removing cookies.
- While cookies are baking, heat half the chocolate chips in a small bowl in a microwave oven for 30 seconds; stir. Repeat steps, heating and stirring until chocolate chips are melted, smooth, and warm. Place remaining chocolate chips into melted chocolate and continue heating and stirring until all chips are melted and just warm. Transfer melted chocolate to a resealable plastic sandwich bag. Snip a small corner off the bag with a scissors.
- Hold the bag like a pastry bag and squeeze a thin line of melted chocolate onto warm cookies in a zigzag pattern. Transfer cookies to cooling racks to let the chocolate harden, about 30 minutes.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 21.2 g, Cholesterol 10.2 mg, Fat 11.2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 5.6 g, Sodium 61.3 mg, Sugar 11.2 g
COCONUT ALMOND CANDY
The secret ingredient in this homemade candy is a true surprise-no one tasting these delicious morsels will guess what's in the sweet, creamy filling! -Katrina Smith, Lawrence, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, mix coconut, potatoes, vanilla and, if desired, salt. Gradually beat in confectioners' sugar. Refrigerate, covered, until firm enough to shape, about 1 hour. , With hands dusted with confectioners' sugar, shape mixture into twenty-four 1-in. ovals. Flatten slightly, then wrap each around an almond. Place on waxed paper-lined baking sheets; freeze until firm, at least 30 minutes. , In a microwave, melt chocolate chips and butter; stir until smooth. Using a fork, dip candies in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 167 calories, Fat 8g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 61mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT CRANBERRY YUMMIES
When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. -Amy Alberts, Appleton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients; mix well. Stir in cranberries. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds. , Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 74 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT ALMOND COOKIES
Get some almond cookies ready in less than 30 minutes! Our Coconut Almond Cookies are crisp, buttery and chock-full of delicious party flavor.
Provided by My Food and Family
Categories Baking Ingredients
Time 29m
Yield Makes about 3-1/2 dozen cookies or 21 servings, 2 cookies each.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Mix flour, coconut and baking soda; set aside. Beat butter and shortening in large bowl with electric mixer on medium speed until well mixed. Add sugar; beat until light and fluffy. Add egg, honey and almond extract; beat until well blended. Gradually add flour mixture, beating on low speed after each addition until well blended.
- Shape level tablespoonfuls of dough into balls. Place, 2 inches apart, on ungreased baking sheets. Flatten each ball with bottom of drinking glass; press almond slice into center of each cookie.
- Bake 9 minutes or until golden brown. Cool 5 minutes; remove from baking sheets. Cool completely on wire racks. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE ALMOND CRISPS
This is a traditional Christmas favourite in our household. I make them in conjunction with Eggnog Shorties, which use up the egg yolks and also provide an excellent contrast in flavour and texture. These are not the most beautiful of cookies; they tend to come out mottled by the icing sugar used to roll them out, and to puff somewhat unevenly. So, just close your eyes as you munch. Mmmmmm.....
Provided by Jenny Sanders
Categories Dessert
Time 1h
Yield 40 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F.
- Line a couple of cookie trays with parchment paper.
- In a food processor, process the almonds with the sugar until finely ground.
- Add the cocoa, spices and broken up chocolate and process again, until the chocolate is finely ground.
- Process in the egg whites and the extract until it blends and forms a mass.
- Remove the dough, let sit for about 5 minutes.
- Roll out on a board sprinkled with icing sugar.
- Cut with cookie cutters and place on the trays.
- Bake in the centre of the oven for 10 to 12 minutes until almost firm and slightly puffed; they should not be browned.
- Let cool then peel from the paper.
Nutrition Facts : Calories 73.6, Fat 5, SaturatedFat 1, Sodium 4.9, Carbohydrate 6.9, Fiber 1.3, Sugar 4.8, Protein 2.1
COCONUT ALMOND RICE
We serve this creamy rice dish with grilled skewered shrimp and Spicy Lime Dipping Sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the lemongrass, 1 3/4 cups coconut milk, the water, kaffir lime leaves, and salt. Heat over medium-high heat until milk just begins to simmer. Stir in rice, and reduce heat to a simmer. Cover; cook until rice is tender, 20 to 25 minutes.
- Stir in nuts, cilantro, and remaining 1/4 cup coconut milk; season with pepper. Discard lemongrass. Serve immediately, garnished with cilantro sprigs.
COCONUT ALMOND CHICKEN
Delicious crispy chicken dish I found on www.shakeoffthesugar.com. Low carb with plenty of taste. We experimented with sauces to add some extra flavor.
Provided by Biohazard
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 deg. Spray a 9x13 inch baking dish with non-stick spray or grease it with butter.
- Chop the almonds in a food processor and place in a shallow dish. Add the grated coconut, curry powder and salt. Set aside.
- Prepare the chicken by rinsing it under cool water. Remove any fat deposits and pat dry with a paper towel. Lay on a paper towel while you melt the butter.
- Place the melted butter in a small bowl or melt the butter in the bowl in a microwave.
- Dip each piece of chicken in the melted butter, then in the almond coconut mixture. Place the coated chicken in the baking dish in a single layer. drizzle any leftover butter over the chicken and sprinkle with remainder of the coconut almond mixture.
- Bake for 45 minutes to 1 hour until the chicken is thoroughly cooked through.
Nutrition Facts : Calories 453.6, Fat 40.3, SaturatedFat 22.9, Cholesterol 87, Sodium 239.2, Carbohydrate 6.7, Fiber 4.5, Sugar 2, Protein 19.1
CRISPY CURRIED COCONUT SHRIMP
Steps:
- Preheat oven to 375 degrees F.
- In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve.
COCONUT ALMOND COOKIES
My mother-in-law passed this recipe along to me several years ago and I have been making it regularly. Absolutely delicious!
Provided by Laurie Thompson
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 22m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together butter and sugar until smooth. Beat in the egg, water and almond extract. Combine the flour, baking powder and salt; stir into the creamed mixture. Stir in coconut. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten with a floured fork.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly browned on the bottom. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 116.1 calories, Carbohydrate 15.5 g, Cholesterol 18.7 mg, Fat 5.6 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 48.9 mg, Sugar 8.7 g
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