Monte Carlos Coconut Recipes

MONTE CARLOS

Monte Carlos image

Posting for Fairy Nuff to have a look at. These are a very popular biscuit (cookie) in Australia, and this tastes pretty much like the bought variety.

Provided by JustJanS

Categories Dessert

Time 45m

Yield 24 biscuits (cookies)

Number Of Ingredients 12

Ingredients

185 g butter
1/2 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla
1 1/4 cups self-raising flour
3/4 cup plain flour
1/2 cup coconut
raspberry jam or other jam
60 g butter
3/4 cup icing sugar
1/2 teaspoon vanilla
2 teaspoons milk

Steps:

Cream the butter and sugar until light and fluffy, add the egg and vanilla and beat well.
Add sifted dry ingredients and coconut, mix well.
Roll teaspoonfuls of mixture into balls, shape into ovals and place on lightly greased oven trays, rough up the surface with the back of a fork.
Bake in a moderate oven 10 to 15 minutes or until golden brown.
Remove from the oven and cool on a wire rack.
Put a teaspoon of jam in the centre of half the bisuits (cookies) and a teaspoon of prepared filling in centre of other half of biscuits (cookies).
Press the two halves gently together.
Filling:.
Cream butter and sifted icing sugar until light and fluffy, add the vanilla, add the milk gradually, beating well.

MONTE CARLOS-COCONUT

Monte Carlos-Coconut image

These are sandwich cookies, filled with a double filling of raspberry preserves and white frosting. I'd never had these before, so I don't have anything to compare these to. But these are delicious! Cook time is for one sheet of cookies.

Provided by breezermom

Categories Dessert

Time 29m

Yield 22 cookies

Number Of Ingredients 12

Ingredients

3/4 cup butter, softened
1/2 cup sugar
1 large egg
1 1/2 teaspoons vanilla extract, divided
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup flaked coconut
1/4 cup butter, softened
3/4 cup powdered sugar, sifted
1 -2 teaspoon milk
1/2 cup raspberry preserves, seedless type

Steps:

Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 1/2 cup sugar, beating well. Add the egg and 1 tsp vanilla, beating well.
Combine the flour, baking powder, and salt in a separate bowl. Mix well. Add to the butter mixture, beating well. Stir in the coconut.
Shape the dough into 1 inch balls; place on a lightly greased cookie sheet. Flatten the cookies in a crisscross pattern with a fork dipped in flour. Bake at 350 degrees for 12 to 14 minutes. Cool on wire racks.
For the frosting filling: Beat 1/4 cup butter at medium speed of an electric mixer until creamy; gradually add the powdered sugar, beating well. Add the remaining 1/2 tsp vanilla and milk; beat well.
Spread 1 tsp of the powdered sugar mixture on the flat side of half of the cookies. Spread 1 tsp raspberry preserves on the flat side of the remaining cookies. Place the preserve-topped cookies on top of the powdered sugar mixture-topped cookies to form sandwiches.

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