FOUR-INGREDIENT GLUTEN-FREE ITALIAN COCONUT COOKIES
These traditional Italian soft cookies are a hit at any get-together. I've made them gluten free but you can use the same amount of all-purpose wheat flour instead of gluten-free flour. There are many variations of this cookie in Italy. Some people add chocolate chips and some drizzle dark chocolate over them once cooled.
Provided by Buckwheat Queen
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 46m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
- Beat egg whites and sugar in large bowl until soft and creamy, about 2 minutes. Stir 2 cups shredded coconut and gluten-free flour slowly into the mixture until combined into a dough.
- Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.
- Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 11.3 g, Fat 2.2 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 28.9 mg, Sugar 9.2 g
ITALIAN COCONUT CREAM CAKE RECIPE
What a sweet and satisfying treat! Whip this one up for your next bake sale or special occasion.
Provided by Ted McWhorter @teddybear1061
Categories Cakes
Number Of Ingredients 17
Steps:
- Pre-heat oven to 325 degrees. Grease and flour 9 inch pans.
- Cream butter and shortening:add sugar and beat mixture until smooth. Add egg yolks and beat well.
- Combine flour, soda and add to creamed mixture alternately with buttermilk.
- Stir in vanilla. Add coconut and nuts.*
- Fold in stiffly beaten egg whites. Do not over stir.
- Pour into three* greased and floured 9 inch pans. I usually only use two** round pans.
- Let Cake completely cool before you frost.
- Bake at 325 degrees until done.
- * Save small amount, approx 1/4 cup of coconut and enough pecans for decorating cake. **If you use 2 pans, bake for approx. 35-40 minutes. ***If you use 3 pans, bake for 30 minutes.
- Cream Cheese Frosting:
- Beat Cream cheese and butter until smooth.
- Add sugar and mix well.
- Add vanilla and beat until smooth.
- Spread between layers and on top of cake. Sprinkle top with saved chopped pecans and coconut.
FOUR-INGREDIENT GLUTEN-FREE ITALIAN COCONUT COOKIES
These traditional Italian soft cookies are a hit at any get-together. I've made them gluten free but you can use the same amount of all-purpose wheat flour instead of gluten-free flour. There are many variations of this cookie in Italy. Some people add chocolate chips and some drizzle dark chocolate over them once cooled.
Provided by Buckwheat Queen
Categories Coconut Cookies
Time 46m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
- Beat egg whites and sugar in large bowl until soft and creamy, about 2 minutes. Stir 2 cups shredded coconut and gluten-free flour slowly into the mixture until combined into a dough.
- Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.
- Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 11.3 g, Fat 2.2 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 28.9 mg, Sugar 9.2 g
CHEWY COCONUT COOKIES RECIPE - (4.4/5)
Provided by kristentirrell
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F degrees. Line baking sheets with parchment paper or a silicone baking mat. In a large bowl beat the butter, sugars & honey together until light and fluffy. Add in the egg and vanilla and continue mixing. In a separate medium sized bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture and beat on low to low-medium speed until almost combined. Then beat in the boiling water and coconut. Drop the cookie dough into small balls (slightly under a tablespoon) on your prepared cookie sheet 3 inches apart. Bake for 8 to 10 minutes until the edges are just starting to brown and the tops are beginning to set. Allow to cool on the cookie sheet for about 5 to 10 minutes, then continue cooling on a wire rack.
COCONUT COOKIES
Creamy coconut takes center stage in this sweet cookie from Maury Rubin of Birdbath Bakery.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar; add brown sugar and mix until well combined. Add eggs and mix until fully incorporated.
- In a large bowl, whisk together flour, baking soda, and salt. Add half of the flour mixture to the butter mixture and mix to combine. Add remaining flour mixture and mix to combine. Add half of the coconut chips; mix to combine. Add remaining coconut chips and mix to combine.
- Using a 2-inch ice cream scoop, scoop out balls of dough onto prepared baking sheets at least 3 inches apart; using the flat bottom of a drinking glass, flatten dough slightly. Transfer baking sheet to refrigerator; let chill for 30 minutes.
- Preheat oven to 350 degrees.
- Transfer baking sheet to oven and bake until golden brown, 14 to 16 minutes. Remove from oven and transfer to a wire rack to cool. Let cool at least 20 minutes before serving.
ITALIAN COOKIES
My 100% Italian husband will tell you these are his favorite cookies. I make them often, and definitely every Christmas (if not, people get upset). They're good with or without icing and sprinkles. -Marie Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 7 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; gradually add to creamed mixture and mix well., Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely., For icing, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Dip cookies in icing; allow excess to drip off. Place on waxed paper; decorate as desired. Let stand until set.
Nutrition Facts : Calories 73 calories, Fat 3g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 40mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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