Combine sugar, honey, pudding and cinnamon. Whip cream to soft peaks then fold in. Transfer to an 8x4 inch loaf pan.
Combine cookie crumbs, coconut and butter then sprinkle over top. Cover with foil and freeze for 6 hours or overnight, until firm.
Heat oven to 350\u00b0F.
In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms.
Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet.
Cool completely.
With a small strainer, sift powdered sugar over cooled cookies.
Store covered at room temperature.
se in other recipes.
Place the coconut on a cookie sheet and
br>VARIATIONS:.
Chocolate Dipped Coconut Macaroons:If making the full
Toast the coconut: Preheat the oven to 300
third bowl with the coconut.
Preheat a deep fryer
br>Tips For Trying New Recipes:
Read the recipe ALL
se in other recipes.
Place the coconut on a cookie sheet and
b>cookie sheets.).
Heat the oven to 350 degrees. Spread the coconut
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
Divide two-thirds of the cookie crumbs between two individually sized
inutes. Mix in cranberries and coconut.
3. Shape dough into
b>cookie sheet with parchment paper.
In a large bowl, combine coconut
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.
lour and 1 cup toasted coconut.
Divide dough in half
Pour coconut cream into a small saucepan.
ith parchment paper. Place the coconut on a large, flat plate
nd 1 cup of the coconut. Roll tablespoons of dough into
Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
Refrigerate until firm, about 1 hour.
. Butter a 10\"x15\" cookie sheet.Combine water, sugar and