Coconut Chocolate Jumbles Recipes

COCONUT JUMBLES

Steps:

• Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and coconut with a wooden spoon.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degrees F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to wire racks and cool. Working with one cookie at a time, spread with Pink Frosting and sprinkle with toasted coconut. Makes 24. Pink Frosting
• Combine sifted powdered sugar, a few drops red food coloring, and enough milk (1 to 2 tablespoons) to make of spreading consistency. Bake and cool cookies completely. Do not frost. In an airtight or freezer container arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month. Thaw before frosting.

FUDGE JUMBLES (CHOCOLATE COOKIE BARS)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour, brown sugar, 1 cup margarine, eggs, 2 teaspoons vanilla extract, and 1 teaspoon baking soda together in a bowl until combined. Stir in oats. Press 2/3 the mixture into the bottom of the prepared pan.
• Melt butterscotch, chocolate chips, and 2 tablespoons margarine in a saucepan over medium heat. Stir in condensed milk and 2 teaspoons vanilla extract until smooth. Pour into the baking pan; crumble remaining oat mixture on top.
• Bake in the preheated oven until set, about 25 minutes. Cool for at least 10 minutes. Cut into squares.

COCONUT JUMBLES

Steps:

• Sift the cake flour, baking powder and salt together; set aside. In the large bowl of an electric mixer, cream the butter until light. Add the granulated sugar in two additions, beating until fluffy after each portion is added. Add the whole egg; beat for one minute. Add the egg yolks and continue beating for an additional minute. Blend in the vanilla extract and light cream. In three additions, add the sifted flour mixture, mixing just until the flour particles have been absorbed. The dough is quite sticky at this point.
• Divide the dough into three portions on sheets of wax paper; wrap up and refrigerate. Chill the dough until quite firm, at least four hours. (The dough may be kept, well wrapped and refrigerated, for up to four days before baking.)
• On a lightly floured wooden board, roll out a portion of dough oneeighth-inch thick. Stamp out cookies with a three- or three-and-one-half-inch cutter and place them, at least two inches apart, on a cookie sheet lined with parchment paper. Repeat with the remaining dough.
• Have the coconut at your side. Brush egg white over the surface of each cookie, then top with a generous sprinkling of coconut. Lightly press down the coconut so that it sticks to the cookie.
• Bake each sheet of jumbles for 10 minutes in a preheated, 400-degree oven, on the lower third level. Remove the cookies from the sheet with a wide spatula to cooling racks. Store the jumbles in airtight containers.

CHOCOLATE JUMBLES

Steps:

• Preheat oven to 350 degrees.
• Grease two cookie sheets or lime them with Silpat.
• In a large bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
• Cream the butter and sugar in a large bowl.
• Add the eggs and vanilla; mix and scrape down the sides of the bowl.
• Add the flour mixture and mix until it is just combined.
• Add the white chocolate chips and pecans.
• If the dough is too stiff, wet your hands and finish mixing by hand.
• Using two tablespoons, drop the cookie dough onto the cookie sheets; use an ice cream scoop if you have one.
• Wet it with warm water between scoops so the dough falls out easily.
• Press the dough balls down gently with your fingertips.
• Bake the Jumbles for 20 minutes.
• The cookies will be soft when they come out of the oven; do not overbake them.
• Cool them on the cookie sheets for 5 minutes and remove the cookies to a wire rack to finish cooling.

SUPER CHOCOLATE CHUNK JUMBLES

Steps:

• Heat oven to 350°F.
• Beat butter and sugars in large bowl with mixer on medium speed until light and fluffy. Dissolve coffee in egg; beat in egg mixture and extract. Mix in flour, baking soda and salt. Stir in remaining ingredients.
• Drop rounded tablespoonfuls of dough, 1-1/2 inches apart, onto baking sheets.
• Bake 10 to 12 min. or until golden brown. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

OATMEAL-COCONUT JUMBLES

Steps:

• In a medium pan, mix the sugar, cocoa, evaporated milk, and margarine.
• Cook and stir over medium-high heat until mixture comes to a boil.
• Boil for 1 minute, stirring constantly.
• Remove from burner.
• Add vanilla.
• Add oats and coconut and stir well.
• Drop by tablespoons onto cookie sheet lined with waxed paper.
• Refrigerate until firm, approx.
• 30 mins-1 hr.
• Store in a sealed container in the fridge or at room temperature.

COCONUT CHOCOLATE JUMBLES

Steps:

• Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg. Mix in flour, baking soda and salt. Stir in chocolate, coconut and walnuts.
• Drop by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased cookie sheets.
• Bake at 350 degrees F for 10 to 12 minutes or until golden brown. Cool 2 to 3 minutes; remove from cookie sheets. Cool completely on wire racks. Store in tightly covered container.