SLICE & BAKE COCONUT SHORTBREAD COOKIES
Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. -Roberta Otto, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CHEWY CRISPY COCONUT COOKIES
Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!
Provided by Melissa J
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
- Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 14.5 g, Cholesterol 14.3 mg, Fat 4.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 130.4 mg, Sugar 8.3 g
COCONUT SLICE & BAKE COOKIES
Tinting flaky white coconut reminds me of snowflakes falling under holiday lights. The reds and greens add colorful Christmas wonder. - Lee Roberts, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- To tint coconut, place 1 cup coconut in each of 2 large bowls. Add red food coloring to 1 bowl; cover and shake or toss to coat. Repeat with remaining coconut and green food coloring., In a large bowl, cream butter and sugar until light and fluffy; gradually beat in flour. Stir in remaining coconut. Divide dough in half., Shape 1 portion of dough into a 7-in.-long log; roll in red coconut, pressing firmly to help adhere. Wrap securely. Repeat with remaining dough and green coconut. Refrigerate 1-2 hours or until firm., Preheat oven to 325°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 12-14 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 84 calories, Fat 5g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT KRISPIE COOKIES (SLICE AND BAKE)
This is a very krispie cookie, the brown sugar and coconut mixed with the oatmeal makes it a light and flavorful cookie. The dough rolls can be frozen for up to 2 months if stored in a ziplock freezer bag. Great for unexpected guests, as it only takes 10 minutes to slice and bake. This cookie recipe is the most requested at hubby's pool league games. Number of cookies depends on how thick you slice them.
Provided by BakinBaby
Categories Frozen Desserts
Time 20m
Yield 72 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine sugars,butter, shortening, eggs and vanilla, blend well.
- Add in flour mixture (flour,salt,baking soda), mix until just blended, add coconut, and oatmeal, blend, then add rice krispies.
- Roll mixture in 3 rolls;about 2 1/2" size, squeezing to form a solid roll, wrap in plastic wrap. (Don't stress if the rolls aren't perfectly round,cookies turn out roundish anyway). If you will be freezing for a long period of time, wrap again in wax paper and place in a freezer bag.
- Slice cookies (about 1/4") place on ungreased cookie sheet bake at 375 for 8-10 minutes, until cookies are lighlty brown (if you like a less crispy cookie) or medium brown (for a more crispy cookie).
- Grab the milk and chow down.
CLASSIC NO-BAKE COOKIES WITH COCONUT
The flavor combination of chocolate, peanut butter, and coconut is heavenly. Try not to eat it all before it sets up!
Provided by karynp6
Categories Desserts Cookies No-Bake Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 8
Steps:
- Bring sugar, milk, butter, and cocoa to a boil in a large saucepan. Let boil until all sugar crystals on the sides of the pan are dissolved, about 2 minutes.
- Remove from heat and stir in peanut butter and vanilla extract. Stir in oats and coconut until evenly distributed. Quickly spoon tablespoonfuls of dough onto sheets of waxed paper and allow cookies to set up, about 20 minutes.
Nutrition Facts : Calories 89.3 calories, Carbohydrate 12.6 g, Cholesterol 5.8 mg, Fat 4 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 17.9 mg, Sugar 9.2 g
MACADAMIA COCONUT SLICE & BAKE COOKIES
This is from Taste of Home. The dough can be kept in the frig for up to 1 week and 2 months in the freezer. If you freeze the rolls, let them set at room temp for about 5 min before slicing. Be careful not to overmix the dough, it can cause the dough to become tough.
Provided by BakinBaby
Categories Dessert
Time 17m
Yield 72 cookies, 72 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter, sugar and vanilla together; mix in flour, soda & salt.
- Add in oatmeal, nuts and coconut. Don't overmix, it can cause the cookies to be tough and less tender.
- Roll in plastic wrap making 3 rolls about 2 1/2" in diameter. Chill at least 2 hours.
- Cut in 1/4" slices, bake on greased, or parchment lined cookie sheets at 325 for about 12-15 minute.
Nutrition Facts : Calories 103.6, Fat 7.6, SaturatedFat 3.6, Cholesterol 10.2, Sodium 60.2, Carbohydrate 8.5, Fiber 0.8, Sugar 3.8, Protein 1.1
COCONUT COOKIES
Make these coconut cookies for the perfect pick-me-up. They're coated in luxurious dark chocolate and toasted coconut sprinkles
Provided by Liberty Mendez
Categories Afternoon tea
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
- Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
- Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.
Nutrition Facts : Calories 285 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium
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