sugar and then the flaked coconut - make sure to press firmly
Cream first 4 ingredients.
Sift and add flour, soda, baking powder and salt to creamed mixture.
Stir in peanuts and coconut. Drop cookies onto ungreased cookie sheet.
Bake at 375\u00b0 for 12 to 14 minutes.
Yields 6 to 8 dozen.
nd the vanilla, almond, and coconut extracts. Do not overmix the
ow speed until combined. Add coconut, oats and corn flakes to
aper.
Mix together the coconut, condensed milk, and almond extract
dditions. Fold in sifted flour, coconut extract, butter and lime peel
In large bowl, combine pecans, cracker crumbs, raisins, cherries and pineapple.
In large saucepan, combine marshmallows, milk and butter and cook over low heat, stirring constantly, until melted.
Pour over pecan mixture and blend thoroughly.
Shape into 1-inch balls and roll in coconut.
It will be necessary to rinse your hands frequently.
Makes 7 to 8 dozen cookies.
Dredge fruit in flour.
Add salt, coconut and nuts.
Add milk and mix thoroughly.
Drop by spoonful on greased cookie sheet. Bake at 275\u00b0 for 25 or 30 minutes.
Store cooled cookies in an airtight container about 5 days before serving.
Yields 4 dozen.
Dredge fruit in flour.
Add coconut and nuts.
Add milk and mix thoroughly.
Drop by spoonfuls onto greased cookie sheet. Bake 25 to 30 minutes in 275\u00b0 oven.
Store cookies in airtight container about 5 days before serving.
ixture is smooth. Mix the coconut into the cookie dough.
Dredge fruit in flour. Add salt, coconut and nuts. Add milk and mix thoroughly.
Drop by spoonfuls on greased cookie sheet. Bake 25 to 30 minutes in preheated 275\u00b0 oven.
Store cooled cookies in an airtight container about 5 days before serving, then enjoy!
Makes about 4 dozen.
In a large bowl, combine flour, baking powder and salt.
Add fruitcake mix, coconut, raisins and nuts; mix well.
In a mixing bowl, cream butter and sugar.
Add eggs and extract; mix well. Stir in the flour mixture alternately with orange juice.
Dredge fruit and nuts in flour.
Add salt and coconut.
Add milk and mix thoroughly.
Drop by spoonfuls onto greased cookie sheet.
Bake 25 to 30 minutes in preheated oven at 270\u00b0.
Store cooled cookies in an airtight container for about 5 days.
Makes about 4 dozen.
owder and salt.
Add fruitcake mix, coconut, raisins and pecans; mix
br>Mix sugar mixture with coconut.
Mix in eggs.
owder and salt.
Add fruitcake mix, coconut, raisins, and nuts.
and, the rolled oats and coconut; mix well.
Drop the
Combine sugar and flour in a heavy saucepan. Stir to mix well. Add egg yolks but do not mix yet. Gradually add the milk, stirring the yolks into the mixture with it. Cook over medium heat until pudding begins to thicken. It is important to stir this pudding continually to prevent sticking and scorching. Remove from heat and stir in vanilla and coconut cookies. Pour into serving bowl. Top with meringue. Brown in a 350 degree oven. If cookies are over 2 inch in diameter, break them in half. Cookies soften as pudding sets.
Line base and sides of a baking pan with parchment paper.
Melt butter, chocolate and cream together over low heat, stirring. Remove from heat and mix in coconut and cookies. Transfer to prepared pan. Tap pan on a hard surface to release bubbles. Sprinkle with extra coconut and cover with plastic wrap. Chill for 2 hours to set.
Remove from pan and discard parchment paper. Cut into squares. Keep chilled until ready to serve.
Dredge fruit in flour.
Add salt, coconut and nuts.
Add milk and mix thoroughly.
Drop by spoonfuls on greased cookie sheet. Bake 25 to 30 minutes in preheated 275\u00b0 oven.