Coconut Buttons Recipes

COCONUT BUTTONS

Steps:

• In a large bowl, cream together the butter and sugar. Add the milk and coconut extract; continue to cream until light and fluffy. Sift together the flour, baking powder, and salt; stir this into the creamed mixture with a wooden spoon, then stir in the coconut. The dough will seem crumbly, you may need to use your hands to help it come together. Divide the dough into 4 equal parts and roll into 10 inch long logs. Wrap logs in plastic or wax paper and refrigerate for at least 1 hour.
• Preheat oven to 325 degrees F ( 165 degrees C ).
• Cut each log into 1/2 inch slices with a serrated knife. Place the cookies 1 inch apart on a cookie sheet. Using a toothpick or pencil, make 4 holes in each cookie to resemble a button. Bake in the preheated oven for 20 to 25 minutes. Allow cookies to cool on wire racks. When the cookies are cool, melt the shortening and semi sweet chocolate together in a microwave or over a double boiler; mix well. Dip the cookies halfway into the chocolate and scrape off the excess with a spatula or your finger. Place them on wax paper to set.

COCONUT BUTTER BUTTONS

Steps:

• Mix all the ingredients together in a food processor or mixer.
• Use a spatula to scrape all the coconut butter off the sides of the bowl.
• Scoop mixture into a ziplock bag.
• Coconut butter and coconut oil will begin to melt at 76°. If your coconut butter mixture is melted you'll need to refrigerate it for 5-10 minutes so it firms up.
• Cut the tip off one of the corners of the bag and squeeze button size drops of coconut butter onto a parchment or wax paper lined cookie sheet.
• Once you've used up all the coconut butter you'll want to put the buttons into the refrigerator to set up.
• After they've hardened you'll want to remove them from the cookie sheet and store them in a container in the refrigerator or freezer.

COCONUT BUTTONS RECIPE

Steps:

• In a large bowl, cream together the butter and sugar. Add the milk and coconut extract; continue to cream until light and fluffy.
• Sift together the flour, baking powder, and salt; stir this into the creamed mixture with a wooden spoon, then stir in the coconut. The dough will seem crumbly, use hands to help it come together.
• Divide the dough into 4 equal parts and roll into 10-inch long logs. Wrap logs in plastic or wax paper and refrigerate for at least 1 hour.
• Preheat oven to 325 degrees F.
• Cut each log into ½-inch slices with a serrated knife. Place the cookies 1-inch apart on a cookie sheet. Using a toothpick or pencil, make 4 holes in each cookie to resemble a button.
• Bake in the preheated oven for 20 to 25 minutes. Allow cookies to cool on wire racks.
• When the cookies are cool, melt the shortening and semi-sweet chocolate together in a microwave or over a double boiler; mix well.
• Dip the cookies halfway into the chocolate and scrape off the excess with a spatula. Place them on wax paper to set.
• Serve and enjoy.

COCONUT BUTTONS

Steps:

• In large bowl, with mixer at medium-high speed, beat butter, sugar, milk, coconut extract, baking powder, and salt until light and fluffy. With wooden spoon, stir in flour and chopped coconut (dough will be a bit crumbly). With hands, squeeze dough together.
• Divide dough into 4 equal pieces. Shape each piece into a 10" by 1" log. Wrap each log in plastic wrap and slide onto small cookie sheet for easier handling. Refrigerate dough at least 1 hour or until firm.
• Preheat oven to 325 degrees F. Cut each log into 1/2-inch slices. Place slices, 1 inch apart, on 2 ungreased large cookie sheets. With toothpick, make 4 holes in each cookie to resemble a button. Place cookie sheets on 2 oven racks. Bake cookies 20 to 25 minutes until lightly golden, rotating cookie sheets between upper and lower racks halfway through baking time. Remove cookies to wire racks to cool.
• When cookies are cool, melt chocolate with shortening. Dip bottom of each cookie into melted chocolate so that the chocolate comes slightly up side of the cookie. With small metal spatula, scrape excess chocolate from bottom of cookie, leaving a thin layer. Place cookies, chocolate-side down, on waxed paper. Set cookies aside to allow chocolate to set. Store cookies in tightly covered container. Makes about 6 1/2 dozen cookies.
• Each cookie: About 55 calories, 1 g protein, 6 g carbohydrate, 3 g total fat (2 g saturated), 6 mg cholesterol, 45 mg sodium.

COCONUT BUTTONS

Steps:

• In a large bowl, cream together the butter and sugar. Add the milk and coconut extract; continue to cream until light and fluffy. Sift together the flour, baking powder, and salt; stir this into the creamed mixture with a wooden spoon, then stir in the coconut. The dough will seem crumbly, you may need to use your hands to help it come together. Divide the dough into 4 equal parts and roll into 10 inch long logs. Wrap logs in plastic or wax paper and refrigerate for at least 1 hour.
• Preheat oven to 325 degrees F ( 165 degrees C ).
• Cut each log into 1/2 inch slices with a serrated knife. Place the cookies 1 inch apart on a cookie sheet. Using a toothpick or pencil, make 4 holes in each cookie to resemble a button. Bake in the preheated oven for 20 to 25 minutes. Allow cookies to cool on wire racks. When the cookies are cool, melt the shortening and semi sweet chocolate together in a microwave or over a double boiler; mix well. Dip the cookies halfway into the chocolate and scrape off the excess with a spatula or your finger. Place them on wax paper to set.

BACHELOR BUTTONS

Steps:

• Cream butter in a large mixing bowl.
• Gradually add sugar, beating until light and fluffy.
• Add egg and beat well.
• Combine flour, baking soda, and salt in a small bowl. Gradually add to creamed mixture, blending well.
• Stir in walnuts and coconut.
• Shape dough into 1-inch balls.
• Place 2 inches apart onto ungreased cookie.
• Press center of each cookie with finger to form the button.
• Bake at 400 degrees for 10 minutes.
• Remove to wire racks to cool.
• Yield: 5 dozen.