he food processor, place the coconut and pulse for 1-second
aper.
Mix together the coconut, condensed milk, and almond extract
mins. Finely crush the cookies. Divide two-thirds of the
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.
and continue beating. Fold in coconut flakes with a spatula.
Crush cookies into a bowl.
Add coconut an sugar, mix well.
Stir in rum.
Mix in condensed milk until dough is sticky.
Roll into 1 inch balls, then coat with desired garnish (my favorite is chocolate sprinkles) place on a cookie sheet.
Chill in refrigerator for 2 hours before transferring into air tight storage containers.
These treats can be eaten right away but taste better as time passes.
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.
Preheat oven to 350 degrees F (175 degrees C).
Pour coconut into a shallow bowl. Press each cookie dough slice into coconut to coat both sides. Arrange coated slices on a baking sheet.
Bake in the preheated oven until lightly golden, 10 to 12 minutes. Cool completely.
Drizzle caramel syrup over cooled cookies and top with hot fudge topping. Chill in the refrigerator until set, about 30 minutes.
reamed mixture; mix in the coconut until thoroughly combined. Drop the
Spread red icing over top 1/3 of cookie.
Press 1 mini marshmallow below the edge corner of the icing to make a santa hat.
Sprinkle and press coconut flakes beside marshmallow to complete santa hat.
Press two chocolate chips for the eyes, and a red hot for the nose.
Sprinkle and press coconut flakes on the bottom 1/4 of the cookie for Santa's beard.
Serve and enjoy!
Combine sugar, flour, salt and coconut in a mixing bowl. Stir slightly so all dry ingredients are nicely blended. Stir in egg whites and almond extract. Mix well. Drop from teaspoon on lightly greased baking sheets. Bake at 325 degrees for 15 to 20 minutes or until the edges of the cookies are golden brown. Remove cookies from cookie sheet immediately after baking.
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.
Heat oven to 350\u00b0.
Mix coconut, sugar, flour and salt.
Stir in egg whites and almond extract.
Drop by teaspoonfuls onto lightly greased cookie sheet.
Bake 20 minutes or until edges are golden brown.
Remove immediately.
Makes about 18 cookies.
Bake cake in baking pan by directions on box.
While cake is still hot, poke holes in top of cake, pour whole can of Eagle Brand milk over cake.
It will soak into cake.
Make icing by recipe box.
Ice cake and sprinkle coconut over top.
Delicious.
For the bases, arrange 4 cookies on a microwave-safe plate.
Cream butter and sugar.
Add egg.
Beat well.
Add remaining ingredients, mixing well.
Chill dough until easy to handle.
Form into rolls (1 1/2-inches in diameter).
Chill again.
When ready to bake, preheat oven to 325\u00b0.
Slice cookies and place on greased cookie sheet.
Bake 8 to 10 minutes at 325\u00b0.
Keep an eye on first sheet after 8 minutes to check brownness.
Should just be brown on edges.
Combine first three ingredients in a small bowl.
Stir in coconut, egg whites and vanilla.
Drop by tablespoonfuls, 2 inches apart, onto a cookie sheet, coated with cooking spray. Bake at 350\u00b0 for 20 minutes or until lightly browned.
Remove from cookie sheet and let cool on a wire rack.
Yields 1 dozen cookies.