Island Cookies Recipes

WHITE CHIP ISLAND COOKIES

Steps:

• Heat oven to 375°F.
• Combine flour, baking powder, baking soda and salt in bowl.
• Combine butter, brown sugar, sugar and vanilla in another bowl. Beat at high speed, scraping bowl often, 1-2 minutes until creamy. Add egg; beat 1-2 minutes until well mixed. Beat on low speed, gradually adding flour mixture and beating well after each addition, 1-2 minutes until well mixed. Stir in chips, coconut and nuts.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-11 minutes or until edges are lightly browned. Cool 2 minutes; remove to cooling rack. Cool completely.

VANCOUVER ISLAND COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl.
• Beat margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat egg, molasses, and vanilla into butter mixture until blended. Stir flour mixture into butter mixture until dough forms; fold in oats and coconut until just combined.
• Roll dough into 1 1/4-inch balls and place 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until edges are lightly browned, about 12 minutes. Allow to cool on the baking sheet for 5 minutes; remove to cool completely on a wire rack.

HOME

Steps:

• Preheat oven to 375° F.
• Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Note: NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, Semi-Sweet Chocolate Mini Morsels, Premier White Morsels or Butterscotch Flavored Morsels may be substituted for the Milk Chocolate Morsels.

WHITE CHIP ISLAND COOKIES

Steps:

• Combine flour, baking powder, baking soda and salt in small bowl.
• Beat butter, brown sugar, granulated sugar and vanilla in a large bowl until creamy. Beat in egg.
• Gradually beat in flour mixture.
• Stir in morsels, coconut and nuts.
• Drop by rounded teaspoon onto ungreased baking sheets,.
• Bake in preheated 375F oven for 8-11 minutes or until edges are lightly browned.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely,.

ISLAND COOKIES

Steps:

• Sift dry ingredients.
• Beat butter, brown sugar, sugar and vanilla until creamy.
• Beat in egg.
• Gradually beat in flour mixture.
• Stir in chips, coconut and nuts.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake at 375 degrees for 8 to 11 minutes.

CHOCOLATE ISLAND COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, chocolate and coffee. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-15 minutes or until edges are browned. Remove to wire racks to cool. , For frosting, combine the chocolate, sour cream and butter in a small bowl until smooth. Add enough sugar to achieve spreading consistency. Frost cooled cookies. Sprinkle with coconut.

WHITE CHIP ISLAND COOKIES RECIPE - (3.9/5)

Steps:

• PREHEAT oven to 375° F. COMBINE flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

ISLAND MACAROONS

Steps:

• Preheat oven to 350°F. Place coconut and macadamia nuts on large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 minutes. Cool. Maintain oven temperature.
• Line 2 large cookie sheets with parchment paper. Grease parchment. Combine condensed milk and vanilla in large bowl. Mix in coconut and macadamia nuts thoroughly. Using electric mixer, beat egg whites and salt until stiff but not dry. Fold whites into coconut mixture. Drop batter by rounded tablespoons onto prepared cookie sheets. Bake until macaroons just turn golden brown around edges, about 14 minutes. Cool completely on cookie sheets.
• Line another cookie sheet with waxed paper. Dip cookie bottoms into melted chocolate. Place cookies, chocolate side down, on prepared cookie sheet. Refrigerate until chocolate is set, about 15 minutes. (Can be prepared 4 days ahead. Store cookies in airtight container in refrigerate.)

ISLAND COOKIES

Steps:

• Combine flour, baking powder, baking soda, and salt in small bowl. Beat butter, brown sugar, sugar, and vanilla in large mixer bowl util creamy. Beat in egg. Gradually blend in flour mixture. Stir in morsels, coconut and walnuts or pecan which ever you use. Drop by slightly rounded tablespoon onto ungreased baking sheet. Bake in a preheated 375 oven for 8 to 11 minutes or until edges are lightly browned. Let stand for 2 minutes, remove to wire racks to cool completely. Note: May substitute any of the following Nestle Toll House Semi-Sweet Chocolate Morsels, Semi-Sweet Chocolate Mini Morsels, Mint-Chocolate Morsels, Premier White Morsels, or Butterscotch Morsels.