Coconut Chip Cookies For 2 Recipe Fudge

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CHOCOCONUT CHIP COOKIES



Chococonut Chip Cookies image

I came up with this scrumptious recipe one day, just trying to find a way to use the bag of coconut flakes sitting in the cupboard. It was just a cross between family recipes for cookies and my own special touch of imagination. Well I'm glad that I came up with it as are my family and friends. I hope you enjoy as much as we did.

Provided by Reena B.

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 20m

Yield 72

Number Of Ingredients 10

1 cup butter
1 cup white sugar
½ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
2 cups flaked coconut

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 85.3 calories, Carbohydrate 10.8 g, Cholesterol 11.9 mg, Fat 4.7 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 7.1 g

FUDGE-FILLED CHOCOLATE CHIP COOKIES RECIPE



Fudge-Filled Chocolate Chip Cookies Recipe image

These Fudge Filled Chocolate Chip Cookies are so easy to throw together, full of delicious chocolate flavor, and are perfectly fudgy and rich.

Provided by Camille Beckstrand

Categories     Dessert

Time 20m

Number Of Ingredients 10

2½ cups flour
1 teaspoon salt
1 teaspoon baking soda
¾ cup brown sugar (firmly packed)
¾ cup granulated sugar
1 cup butter or margarine (softened)
1½ teaspoons vanilla extract
2 eggs
12 ounces milk chocolate chips
½ pound Swiss Maid Milk Chocolate Fudge* (cut into pieces)

Steps:

  • Preheat oven to 375 degrees F. Combine flour, salt, and baking soda in a bowl and set aside. Combine brown sugar, granulated sugar, softened butter/margarine, and vanilla and beat until creamy. Add eggs and beat. Gradually stir in dry ingredients, mixing well. Fold in chocolate chips.
  • Take about a tablespoonful of cookie dough and place a piece of fudge (mine were about 1/2" cubes of fudge, flattened just a little bit) in the center. Place another teaspoonful of cookie dough on top of the fudge and seal all the edges of the cookie together so that the fudge is in the middle of the cookie. Repeat for the other cookies.
  • Bake for 8-10 minutes (don't overbake- the more gooey they are, the better!).

Nutrition Facts : Calories 421 kcal, Carbohydrate 60 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 71 mg, Sodium 444 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving

COCONUT CHIP COOKIES



Coconut Chip Cookies image

Rich coconut takes center stage in this sweet treat. Martha made this recipe in episode 506 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1/2 cup plus 2 tablespoons granulated sugar
3/4 cup packed light-brown sugar
1 large egg
1 1/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
Pinch of fine sea salt
4 cups coconut chips

Steps:

  • Line baking sheets with parchment paper or nonstick baking mats; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar; add brown sugar and mix until well combined. Add eggs and mix until fully incorporated.
  • In a large bowl, whisk together flour, baking soda, and salt. Add half of the flour mixture to the butter mixture and mix to combine. Add remaining flour mixture and mix to combine. Add half of the coconut chips; mix to combine. Add remaining coconut chips and mix to combine.
  • Using a 1 3/4 inch (1 1/2 tablespoons) ice cream scoop, scoop out balls of dough onto prepared baking sheets at least 3 inches apart. Transfer baking sheet to refrigerator; chill for 30 minutes. Using the flat bottom of a floured drinking glass, flatten dough slightly.
  • Preheat oven to 350 degrees.
  • Transfer baking sheet to oven and bake until golden brown, 14 to 16 minutes. Remove from oven and transfer to a wire rack to cool. Let cool at least 20 minutes before serving.

CHOCOLATE-PEANUT BUTTER CHIP FUDGE COOKIES



Chocolate-Peanut Butter Chip Fudge Cookies image

Provided by Marty Rosencranz

Categories     Cookies     Coffee     Mixer     Chocolate     Nut     Bake     Kid-Friendly     Back to School     Peanut     Walnut     Bon Appétit     New Jersey     Small Plates

Yield Makes about 28 cookies

Number Of Ingredients 13

3/4 cup chopped walnuts
1/2 cup plus 2 tablespoons all purpose flour
1/2 cup sweetened flaked coconut, lightly toasted
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
6 ounces unsweetened chocolate, chopped
2 cups semisweet chocolate chips (about 12 ounces), divided
4 teaspoons instant coffee crystals
1 tablespoon vanilla extract
1 1/2 cups sugar
4 large eggs
1/2 cup peanut butter chips

Steps:

  • Preheat oven to 350°F. Line 2 large rimmed baking sheets with aluminum foil or parchment paper. Combine chopped walnuts, flour, toasted coconut, baking powder, and salt in medium bowl and stir until well blended.
  • Combine butter, chopped unsweetened chocolate, and 1 cup chocolate chips in heavy medium saucepan. Stir over low heat until butter and chocolate are melted and smooth. Remove saucepan from heat.
  • Whisk instant coffee crystals and vanilla extract in medium bowl until coffee crystals dissolve. Add sugar and eggs. Using electric mixer, beat until mixture thickens, about 2 minutes. Beat in melted chocolate mixture, then chopped walnut mixture. Stir in remaining 1 cup chocolate chips and peanut butter chips. Mound 2 tablespoons dough for each cookie onto prepared baking sheets, spacing 2 inches apart.
  • Bake cookies until puffed and cracked but still soft in center, about 15 minutes. Let cookies cool on sheets 10 minutes. Using spatula, transfer cookies to rack and cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)

COCONUT CHOCOLATE CHIP COOKIES



Coconut Chocolate Chip Cookies image

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

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon coconut extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup sweetened shredded coconut

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.

NO-BAKE FUDGY COCONUT COOKIES



No-Bake Fudgy Coconut Cookies image

My daughter works at a summer camp, so I send treats. Instead of a cookie jar we use a coffee can and call it the Wrangler Feeding Trough. Everyone asks for this cookie. -Sue Klemm, Rhinelander, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3-1/2 dozen.

Number Of Ingredients 11

1-1/2 cups sugar
2/3 cup 2% milk
1/2 cup baking cocoa
1/2 cup butter, cubed
1/2 teaspoon salt
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups quick-cooking oats
1 cup sweetened shredded coconut
1/2 cup white baking chips
1 teaspoon shortening

Steps:

  • In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight containers.

Nutrition Facts : Calories 101 calories, Fat 5g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 63mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT CHIP COOKIES



Coconut Chip Cookies image

Number Of Ingredients 12

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
1 cup coconut
2 cups oatmeal
1 cup milk chocolate chips
1/2 teaspoon baking powder

Steps:

  • Beat together butter and sugar. Add eggs and vanilla. Mix in dry ingredients. Mix thoroughly. Add oatmeal, coconut and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet and bake at 350°F for 10 to 12 minutes.

Nutrition Facts : Nutritional Facts Serves

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