ins.
For basic shaped cookies, roll out dough until 1
n coconut. Place on greased baking sheets.
Make a \"thumbprint\" in
eaten egg, and roll in coconut.
Place balls on parchment
mix together the ground almonds, coconut flour and baking powder until
Preheat oven to 375\u00b0.
Grease baking sheets.
Cream butter flavor Crisco with sugar, egg yolk and vanilla.
Combine flour with salt and baking powder.
Add to creamed mixture.
Blend well.
Form into balls about 1-inch in diameter.
Beat egg white until slightly frothy.
Dip dough balls into egg white, then roll in coconut.
fter each addition. Stir in coconut and almonds.
Chill dough
stir until smooth. Fill cooled thumbprint cookies.
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.
o 10 minutes or until cookies are just set.
Press
nd then roll it in coconut. Place the balls on an
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
ubbly. Stir frequently. Stir in coconut and pecans. Remove from heat
Beat margarine until creamy; add preserves and lemon juice, beating until light and fluffy.
Stir in coconut and oats.
Shape mixture into balls.
Press center of each with thumb and fill with preserves.
Refrigerate.
Makes 3 dozen cookies.
ixture is smooth. Mix the coconut into the cookie dough.
aking sheet.
Cool; fill thumbprint with jelly.
*Ifusing self
br>Mix sugar mixture with coconut.
Mix in eggs.