Mix and roll in coconut.
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.
ach addition.
Fold in coconut.
Pour batter into muffin
nd the vanilla, almond, and coconut extracts. Do not overmix the
ow speed until combined. Add coconut, oats and corn flakes to
beat for 5 seconds. Add coconut; beat for 5 seconds. Add
utter, ground almonds, arrowroot powder, coconut flour, honey, egg, vanilla extract
aper.
Mix together the coconut, condensed milk, and almond extract
dditions. Fold in sifted flour, coconut extract, butter and lime peel
ixture is smooth. Mix the coconut into the cookie dough.
Combine peanut butter, honey, 1/2 cup coconut, vanilla and dry milk. Mix well.
Roll into 1-inch balls.
Roll in remaining coconut. Yields 15 to 20 snowballs.
patula), stir in half the coconut; then the nutmeg; then the
br>Mix sugar mixture with coconut.
Mix in eggs.
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.
HEAT oven to 350\u00b0F.
COMBINE olive oil and oats. Let stand 5 minutes. Stir in cake mix, eggs and vanilla until well blended. Fold in nuts. Form into 1-inch balls and place about 2 inches apart on ungreased cookie sheet.
BAKE 8 minutes or until set. Cool on cookie sheet 1 minute. Remove cookies to cooling rack. Roll in powdered sugar while still slightly warm.
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.