COCONUT BISCUITS
These biscuits are a Jamaican specialty and they're crispest the day they're made.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 40
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Toast coconut on a rimmed baking sheet in oven, stirring often, until golden brown, about 10 minutes. Let cool completely.
- Stir together flour, granulated sugar, coconut, nutmeg, baking soda, and salt in a medium bowl. Stir in water, 1 tablespoon at a time, until mixture forms a stiff dough (about 5 tablespoons water total). Form the dough into a rectangle. Wrap dough in plastic, and refrigerate until firm, about 15 minutes.
- Preheat oven to 375 degrees. Roll out dough to 1/8 inch thick on a lightly floured piece of parchment paper. Transfer dough on parchment to a baking sheet. Refrigerate until firm, about 15 minutes.
- Cut dough into 40 small rectangles (about 1 1/4-by-2 1/2 inches each) using a sharp knife. Transfer biscuits to parchment-lined baking sheets using a thin spatula. Lightly brush tops with water. Sprinkle with sanding sugar. Bake until biscuits just turn golden brown, about 11 minutes. Let cool on sheets on wire racks.
CHEWY COCONUT COOKIES
Lots of coconut and sugar make these cookies chewy and delicious.
Provided by N. Hoff
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 50m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
- In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 11.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 62.5 mg, Sugar 6.8 g
COCONUT BISCUITS
Steps:
- Sift the dry ingredients. Add butter and gently blend. Add coconut milk and coconut, removing 3 tablespoons for topping and add papaya. Stir together adding additional milk if necessary. Knead lightly for 30 seconds and roll to 3/4-inch. With a cutter, punch out 2-inch rounds.
- Place on a lightly buttered sheet and brush top of biscuits with butter and top with reserved coconut.
- Bake in a preheated 450 degree oven for 12-15 minutes
COCONUT BISCUITS
These sweet biscuits are wonderful with coffee in the morning.,,or alongside chicken for dinner. "Sometimes I even top them with fresh pineapple or mango chunks and whipped cream for a delicious dessert," suggests Howie Wiener of Spring Hill, Florida. "it's my grandmother's recipe."
Provided by Taste of Home
Time 25m
Yield about 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt; cut in shortening until crumbly. Combine milk and vanilla; stir into dry ingredients just until moistened. Fold in coconut. Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 116 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 138mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
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
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