Coconut Crunch Cookies

COCONUT CRUNCH COOKIES



Coconut Crunch Cookies image

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

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4-1/2 dozen.

Number Of Ingredients: 12

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups sweetened shredded coconut
1 package (11-1/2 ounces) milk chocolate chips
1-1/2 cups finely chopped almonds
Calories 138 calories
Fat8g fat (4g saturated fat)
Cholesterol17mg cholesterol
Sodium94mg sodium
Carbohydrate15g carbohydrate (10g sugars
Fiber1g fiber)
Protein2g protein.

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.


COCONUT CRUNCH COOKIES



Coconut Crunch Cookies image

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!

Recipe From food.com

Provided by Bonnie G 2

Categories     Drop Cookies

Time 40m

Yield 40-48 cookies

Number Of Ingredients: 12

1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups flaked coconut
11 1/2 ounces milk chocolate chips, 1 package
1 1/2 cups almonds, finely chopped
Calories191.9
Fat11.2
SaturatedFat5.8
Cholesterol23.4
Sodium156.6
Carbohydrate20.8
Fiber1.4
Sugar13.8
Protein2.9

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.


COCONUT CRUNCH COOKIES



COCONUT CRUNCH COOKIES image

Recipe From epicurious.com

Categories     Cookies     Nut     Dessert     Bake

Yield 2 dozen

Number Of Ingredients: 11

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
2 cups Special K cereal

Steps:

  • Preheat oven to 350 degrees Fahrenheit (177 degrees C). Combine the flour, baking soda, baking powder, and salt. Set aside. Mix the butter, brown sugar, white sugar, egg, and vanilla. Beat until creamy. Gradually stir in the flour mixture. Beat until mixture is sticking together. Stir in the coconut and cereal. Drop from teaspoon onto ungreased cookie sheet (aim for the size of a ping-pong ball). Bake at 350 degrees for at least 12 minutes.


COCONUT CRUNCH COOKIES RECIPE - (4.3/5)



Coconut Crunch Cookies Recipe - (4.3/5) image

Recipe From keyingredient.com

Provided by ackmayhew

Number Of Ingredients: 12

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups flaked coconut
1 package (11-1/2 ounces) milk chocolate chips
1-1/2 cups finely chopped almonds

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.


COCONUT CRUNCH COOKIES



Coconut Crunch Cookies image

This is one of the best cookies I have had in my life! Seriously, it's in my top 3! (The other 2 I already posted.) I got it from my good friend, Kelly. When I asked her for it, thinking it was some "granny's family secret" recipe, she whipped out her TOH cookbook, flipped it open, pointed and laughed. Really?? A cookbook...

Recipe From justapinch.com

Provided by Christine Whisenhunt

Categories     Chocolate

Time 20m

Number Of Ingredients: 12

1 c butter, softened
3/4 c white sugar
3/4 c brown sugar, packed
2 eggs
2 tsp vanilla
2 tsp almond extract
2 c flour
1 tsp baking soda
3/4 tsp salt
2 c flaked coconut
1 pkg milk chocolate chips
1 1/2 c finely chopped almonds

Steps:

  • 1. Note: She never puts the almond extract or the almonds in hers, so I've only had them that way, and I can say that they are amazing without! Make them whichever way suits your tastes best. :)
  • 2. Cream butter and sugars together, then beat in the eggs and extract(s). Mix dry ingredients together in a seperate bowl and add gradually to creamed mixture. Stir in chocolate chips, coconut, and almonds (if desired). Drop by rounded teaspoons, 2 inches apart, onto ungreased cookie sheet. Bake at 375 degrees for 9-11 minutes, or until lightly browned. Cool before removing from baking sheet to racks.
  • 3. 1 cookie = 138 calories, 8g fat (4g sat fat), 17mg cholesterol, 94mg sodium, 15g carbs, 1g fiber, 2g protein.


COCONUT WASHBOARDS



Coconut Washboards image

This simple yet satisfying coconut cookie recipe has been around for generations. Pressing a fork into the top gives the look of an old-fashioned washboard. -Tommie Sue Shaw, McAlester, Oklahoma

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 dozen.

Number Of Ingredients: 11

1/2 cup butter, softened
1/2 cup shortening
2 cups packed brown sugar
2 eggs
1/4 cup water
1 teaspoon vanilla extract
4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sweetened shredded coconut
Calories 107 calories
Fat4g fat (2g saturated fat)
Cholesterol12mg cholesterol
Sodium61mg sodium
Carbohydrate16g carbohydrate (9g sugars
Fiber0 fiber)
Protein1g protein.

Steps:

  • In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs. Gradually add water and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. Fold in coconut. Cover and refrigerate for 2-4 hours. , Shape into 1-in. balls. Place 2 in. apart on greased baking, sheets; flatten with fingers into 2-1/2-in. x 1-in. rectangles. Press lengthwise with a floured fork. Bake at 400° for 8-10 minutes or until lightly browned. Cool 2 minutes before removing to a wire rack to cool completely.




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