and chill.
Allow Butter Shortbread Cookie Dough to soften to room
nd the vanilla, almond, and coconut extracts. Do not overmix the
s smooth. Mix the coconut into the cookie dough.
Shape into
ven to 325\u00b0F Spread coconut on rimmed baking sheet. Bake
TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven
Toast coconut flakes in 350 oven for
o 350.
Toasted coconut:.
Spread coconut in 9x13 pan. Bake
ale gold in color. Combine coconut and maple syrup in a
For Pecan Shortbread Cookie Crust: Mix all ingredients. Press
Place powdered sugar, cool whip, cream cheese and extract in mixing bowl and beat until smooth and creamy. Spread in pie shell, covering sides as well as the bottom.
Beat until well blended and then pour on top of cream cheese layer. Sit aside to firm up.
Spread coconut on cookie sheet and toast lightly in oven (watch carefully and stir if necessary) - let cool.
Mix extract into cool whip. Layer over pie filling. Add toasted coconut to top. Refrigerate and enjoy a most decadent dessert.
Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan; set aside.
Make crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust at 350\u00b0 F for 20-25 minutes, or until golden brown.
Allow the crust to cool completely.
In a ...
Prepare a cookie sheet by covering it with
Place the shortbread cookies side by side on an ungreased cookie sheet
Cream the sugar and butter together, then stir in remaining ingredients.
Wrap in waxed paper and chill.
to bake, slice in 1/4 inch slices and put on cookie sheet.
Bake at 300\u00b0 for 15-20 minutes.
Beat butter, sugar and vanilla until light and fluffy.
Combine flour and baking powder and add to creamed mixture.
Stir in coconut, chocolate chips and shortening.
Refrigerate for 1 hour. Roll out 1/4-inch thick.
Cut with 2 1/2-inch cookie cutter.
Cook 2-inches apart.
Beat butter, sugar, essence and rind in a medium bowl with electric mixer until smooth.
Stir in fours and coconut in two batches; knead lightly.
Roll dough between sheets of baking paper until 4mm thick; cut into 6cm shapes, place 3cm apart on greased oven trays.
Bake in moderate oven 10 minutes or until firm.
Stand 3 minutes before lifting onto wire racks to cool.
combine flours, corn starch, and coconut. Add to butter mixture and
n the brown sugar, nuts, coconut, vanilla and baking powder.
Make crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust at 350\u00b0 F for 20-25 minutes, or until golden brown.
Allow the crust to cool completely.
Make cheesecake:
Using an electric mixer, beat the cream cheese until light and smooth.
Add the mascarpone cheese and sugar and continue to ...
Preheat oven to 350\u00b0.
Grease and flour a 9 x 13-inch pan. Combine flour, baking soda and salt.
In separate bowl, whisk together oil, buttermilk, eggs and vanilla.
Stir in sugar, pineapple and 1 1/2 cups coconut; mix well.
Stir in flour mixture.
Pour into prepared pan.
Bake on center oven rack 30 to 35 minutes or until wooden pick inserted near center comes out clean.
Cool in pan on wire rack.
Meanwhile, toast remaining coconut on cookie sheet in oven for 3 to 5 minutes until golden.