COCONUT CRUNCH COOKIES
These sweet drop cookies are loaded with coconut and chocolate chips. Their crisp edges and soft centers add up to a perfect cookie.-Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the coconut, chocolate chips and almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 138 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT CRUNCH DELIGHT
I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.
Nutrition Facts :
COCONUT CRUNCH COOKIES
Found this in my Taste of Home magazine. As I love both coconut and chocolate, I thought I'd post it here to save for when I start my holiday baking. The recipe states these are a sweet drop cookie and loaded with coconut and chocolate chips. Their crisp edges and soft centers add up to a perfect treat. Sounds good to me!
Provided by Bonnie G 2
Categories Drop Cookies
Time 40m
Yield 40-48 cookies
Number Of Ingredients 12
Steps:
- In large mixing bowl, cream butter and sugars until light and fluffy.
- Beat in eggs and extracts.
- Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
- Stir in coconut, chocolate chips and almonds.
- Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Bake at 375°F for 9-11 minutes or until lightly browned.
- Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 191.9, Fat 11.2, SaturatedFat 5.8, Cholesterol 23.4, Sodium 156.6, Carbohydrate 20.8, Fiber 1.4, Sugar 13.8, Protein 2.9
COCONUT PIE BARS
This easy recipe turns a classic Southern coconut pie recipe into wonderfully chewy bar cookies with a shortbread crust. The chocolate chips are optional, but they add a bittersweet flavor that tones down the sugary coconut, especially if you use chocolate with a high cacao percentage (72 percent to 80 percent). Or, for something crunchier, use chopped pecans instead of chocolate.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 3h30m
Yield 12 bars
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Butter a 9-inch square pan and line with parchment, leaving some overhanging.
- In a food processor, pulse together flour, sugar and salt. Pulse in butter until crumbs form and the dough starts to come together. Press mixture into the prepared pan in an even layer. Bake until firm on top and lightly golden at the edges, 20 to 25 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
- While the crust bakes, using the same food processor (no need to wash it out first), pulse together eggs, sugar, butter, coconut milk, vinegar or lemon juice, lemon zest (if using), vanilla and salt until well combined. Pulse in the coconut. Use a spatula to fold in the chocolate chips, if using.
- When the crust is baked, pour in the filling (crust can still be hot). Lower oven temperature to 325 degrees and bake until the filling is set when you jiggle it and the top is browned, 30 to 40 minutes.
- Transfer to a wire rack to cool completely, then chill for at least 2 hours. Cut into bars and serve.
COCONUT CRUNCH COOKIES
Make and share this Coconut Crunch Cookies recipe from Food.com.
Provided by AmyZoe
Categories Dessert
Time 40m
Yield 54 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream butter and sugars until light and fluffy.
- Beat in eggs and extracts.
- Combine the flour, baking soda, and salt and gradually add to creamed mixture and mix well.
- Stir in the coconut, chocolate chips, and almonds.
- Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Bake at 375 for 9 to 11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 142.1, Fat 8.3, SaturatedFat 4.3, Cholesterol 17.3, Sodium 116, Carbohydrate 15.4, Fiber 1.1, Sugar 10.2, Protein 2.1
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