Jeweled Coconut Cookies Recipes

JEWELED COCONUT CRISPS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and mix well. Stir in cherries and pecans. , Shape into two 8-in. logs. Sprinkle the coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic. Refrigerate for 4 hours or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

JEWELED COCONUT DROPS

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

EASY SWEET COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• With an electric mixer, cream together the sugar, vegetable shortening, egg, and vanilla extract in a bowl until light and fluffy. Sift 1 cup plus 2 tablespoons of flour together with the baking powder and salt in a bowl, and stir the flour mixture into the creamed mixture; mix in the coconut until thoroughly combined. Drop the dough by teaspoons onto the prepared baking sheets.
• Bake in the preheated oven until very lightly browned, about 10 minutes; allow cookies to cool on sheets for about 1 minute before removing to finish cooling on baking racks.

CHEWY COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
• In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

JEWEL COOKIES

Steps:

• Cream butter, brown sugar, egg yolk, and vanilla.
• Stir in flour.
• Refrigerate 30 minutes.
• Preheat oven 375 degrees.
• Roll dough into 1-inch balls and dip in egg white.
• Roll in nuts.
• (Cookie dough ball, not you!).
• With floured thimble or thumb, press center of each cookie.
• Bake 10- 12 minutes, or until delicate golden brown.
• Cool on rack.
• Place 1/2 teaspoon jelly in center.

JEWELED COCONUT DROPS

Steps:

• In a large mixing bowl, cream the butter, cream cheese and sugar.
• Beat in egg yolk, orange juice and almond extract.
• Combine the flour, baking powder and salt; gradually add to creamed mixture.
• Stir in 3 cups of coconut.
• Refrigerate for 30 minutes or until easy to handle.
• Shape dough into 2-in. balls; roll in remaining coconut.
• Place 2 inches apart on ungreased baking sheets.
• Using the end of a wooden spoon handle, make an indentation in the center of each ball.
• Bake at 350 for 8-10 minutes or until lightly browned.
• Remove to wire racks to cool.
• Fill each cookie with preserves.

COCONUT JEWEL COOKIES RECIPE - (4/5)

Steps:

• HEAT OVEN 375 degrees Beat butter and sugar together until creamy. Beat in eggs. Sift together flour mix. blending well. Stir in oatmeal and cherries. Shape into 1-inch balls, roll in coconut. BAKE 12-15 minutes.