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.
dditions. Fold in sifted flour, coconut extract, butter and lime peel
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.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, salt, baking powder, and soda.
Add coconut flakes and pecans.
Roll into balls and (flatten for thinner) place apart on a cookie sheet.
Bake for 15 minutes at 350 degrees.
Makes 48 large cookies.
Preheat oven to 350\u00b0F.
Sift flour, baking powder, baking soda, salt together. Set aside.
Cream together margarine, sugars, eggs and vanilla until light and creamy. Add flour mixture. Stir in oatmeal and coconut.
Place small spoonfuls on lightly greased cookie sheet. Bake for 12-15 minutes. Take out of oven when they don't look done and let set on cookie sheet for a minutes.
I spray my cookie sheet with PAM about every 2-3 times. The secret to these cookies is to not over bake them. Store in airtight container.
ow speed until combined. Add coconut, oats and corn flakes to
tir in oats, pineapple and coconut.
Using a 2 tablespoon
nd 1 cup of the coconut. Roll tablespoons of dough into
Preheat oven to 350\u00b0F.
Cream together; butter and brown sugar.
Add flour, salt, baking soda, baking powder and rolled oats.
Stir in coconut, eggs, vanilla and nuts.
Either drop by teaspoonfull or roll into little ping pong-sized balls (for a more uniform/cute look) and place on greased cookie sheet.
Bake for 15 minutes.
nto creamed mixture. Stir in coconut.
Drop dough by tablespoonfuls
Preheat oven to 400 degrees F.
Place coconut on baking sheet and place in oven.
Stir every 45-60 seconds until coconut turns a light brown. (Cooking time varies based on your oven).
Once light brown remove from oven, cool and enjoy in your toasted coconut recipes.
Beat eggs and sugar until light and creamy.
Add vanilla.
Add coconut milk and beat until combined.
Fold in sifted plain flour (all) and tapioca flour a little at a time until you get a soft dough.
Roll out into 6mm thickness and cut with any desired cookie cutter.
Place on lightly greased baking sheets.
Bake in preheated 180\u00b0C oven for 15 to 20 minutes.
In large mixing bowl, cream butter and sugars until light and fluffy.
Beat in eggs and extracts.
Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
Stir in coconut, chocolate chips and almonds.
Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
Bake at 375\u00b0F for 9-11 minutes or until lightly browned.
Cool for 1 minute before removing from pans to wire racks.
Beat together egg whites, cream of tartar, coconut, almond, and vanilla extracts, and salt.
Gradually beat in sugar 2 tablespoons at a time.
Beat until stiff peaks form.
Sift 1/4 cup of cocoa over mixture and fold together.
Place in a heavy duty resealable bag and cut a small hole in the corner.
Pipe 2-inch circles on a baking sheet, and bake for 50-60 minutes at 250\u00b0F.
Let sit in the oven for 1 1/2 hours.
Then sprinkle with remaining cocoa.
Mix flour, quick oats, baking soda and salt together and set aside.
Mix oil and sugar and beat until creamy with an electric mixer (can do by hand, but it takes longer). Add cornstarch and mix. Add soy milk, then vanilla. Stir in the flour mixture, then stir in the coconut and pecans.
Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 13-15 minutes.
They do not get very brown and should still be a little moist inside. Let cool on cookie sheet for 1 minute before putting them on a cooling rack.
ugar, white sugar, cashew butter, coconut oil, butter, and egg in
ixture is smooth. Mix the coconut into the cookie dough.
eat well.
Heat the coconut milk gently in a saucepan
se nonstick spray. Spread the coconut and pecand on a rimmed