he oatmeal, crushed cereal and coconut and mix until combined.
Cream shortening with sugar.
Add beaten egg and extract.
Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
Add the fine dessicated coconut and mix throughly.
Roll into small balls, put on a greased cookie sheet, press down with a fork.
Bake for 15 minutes at 325, cookie should be nicely colored.
A reminder that ovens vary, so do watch your cookies!
Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.
aper.
Mix together the coconut, condensed milk, and almond extract
ough. Fold oats, crispy rice cereal, and coconut into the dough; mixing
mins. Finely crush the cookies. Divide two-thirds of the
o 300\u00b0F.
Spread coconut on non-greased cookie sheet
yrup. Fold in the flour, coconut and oats.
Roll rounded
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.
Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla, beating well.
Combine flour and next 3 ingredients; add to shortening mixture, mixing well.
Stir in oats and remaining ingredients.
Shape into 1-inch balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork.
Bake at 350\u00b0 for 12 minutes.
Transfer to wire racks to cool.
Yields 6 dozen cookies.
Preheat oven to 350\u00b0F. Line 2-3 baking trays with parchment paper.
In a stand mixer, beat butter and sugar until light and fluffy. Add egg and beat until combined. Stir in flour, coconut, chocolate malt powder and chocolate chips.
Roll level tablespoons of mixture into balls. Place about 2 inches apart on prepared trays. Flatten slightly.
Bake cookies for 12-15 mins. Let cool on trays.
aper.
Combine oats, flour, coconut and sugar. Set aside.
Preheat oven to 375 degrees F.
In large mixing bowl, combine all ingredients for cookies.
Stir until soft dough forms.
Drop cookie dough by tablespoonfuls onto ungreased cookie sheet.
Bake for 10-14 minutes or until edges are light golden brown.
Remove from oven and cool 1 minute.
For drizzle, melt white chocolate chips and shortening in microwave for about 1 minute.
Put melted chips in ziploc bag; cut off tip and drizzle icing over cookies.
In large mixing bowl, combine cake mix, egg water and oil.
Beat on low speed for 1 minute or until blended.
Stir in cereals, coconut and nuts. Mix well.
Drop dough by rounded tspful onto prepared cookie sheets.(greased, sprayed or lined with parchment paper about 2\" apart.
Bake one sheet at a time, for 9-11 minutes or until lightly browned.
Cool 1 minute on baking sheets or until firm then transfer cookies to racks and cool completely.
Combine dry ingredients, sifting together 3 times.
Combine sugar, brown sugar and shortening; mix well.
Add egg and vanilla, stirring to make a smooth batter.
Add sifted flour, salt and baking powder; mix well.
Add oats, nuts and coconut.
The mixture will be stiff.
Shape into balls, 1-inch diameter.
Bake on lightly greased cooking sheet for 12 to 15 minutes at 350\u00b0.
Blend sugars and shortening.
Add eggs.
Sift dry ingredients and add to first mixture.
Stir in vanilla, coconut, oats and nuts.
Mix well.
Drop by spoon on greased cookie sheets.
Flatten with a glass.
Bake in 375\u00b0 oven for 8 minutes or until light brown.
I usually double this recipe.
For the bases, arrange 4 cookies on a microwave-safe plate.
Cream shortening and sugar.
Add eggs and vanilla.
Add dry ingredients, oatmeal, Rice Krispies, coconut and nuts.
Roll into 1-inch balls and place on ungreased cookie sheets.
Bake 12 to 15 minutes at 350\u00b0.
Cream shortening and sugar; add egg and mix well.
Sift dry ingredients twice and add to mixture.
Add vanilla.
Blend well and add oatmeal, cornflakes, coconut, chopped pecans and raisins (optional).
Spoon on greased baking sheet and bake at 350\u00b0 for about 12 minutes or golden brown.
Beat eggs eggs, salt, and vanilla.
Add sugar, nuts, and coconut, if using. The mixture will be thick.
Drop onto a greased pan by small spoonfuls. Bake at 350\u00b0F for 15 minutes or until golden. Let harden before removing from pan.
peed. Add quick oats and coconut. Mix for two more minutes