mins. Finely crush the cookies. Divide two-thirds of the
yrup. Fold in the flour, coconut and oats.
Roll rounded
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\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.
For the bases, arrange 4 cookies on a microwave-safe plate.
rocessor, pulse 1/2 cup coconut until finely ground. Add the
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
In a medium bowl combine coconut, crushed coconut cookies, candied fruit, dates and pecans. Mix well.
To the sweetened condensed milk add the coconut extract and the food coloring; stir well to mix. Pour into coconut mixture; stir well.
Drop by heaping tablespoonfuls onto prepared baking sheet.
Bake in preheated oven for 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to waxed paper to cool completely.
Preheat oven to 350\u00b0F. Line 2-3 baking trays with parchment paper.
Beat butter, sugar and egg until light and fluffy. Stir in flour, coconut, malted milk powder and chocolate chips. Roll into walnut-sized balls. Place around 2 inches apart on prepared trays and flatten slightly. Bake for 15 mins. Let cool on trays.
Preheat the oven to 350\u00b0F. Grease 2 baking pans and line with parchment paper.
Beat butter, vanilla extract, sifted powdered sugar and egg in a large bowl with an electric mixer until light and fluffy. Stir in cranberries and coconut. Stir in sifted flour and baking soda in 2 batches.
Roll level tablespoons of dough into balls. Place 2 inches apart on prepared pans.
Bake for 15 mins. Cool in pan 2 mins. Remove from pan; cool completely on wire rack.
Mix shortening and sugars add eggs and vanilla. Mix flour and spices then add to sugar mixture add in oatmeal and coconut. 350 degrees for 10 minutes. These will be a flat chewy cookie.
ntil frothy.
add the coconut milk, evaporated milk, sugar, salt
ixing bowl, stir together the coconut, sugar, egg whites and vanilla
br>When you drop the cookies by the rounded spoonfuls or
o 300\u00b0F.
Spread coconut on non-greased cookie sheet
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.
ogether in a bowl. Rub coconut oil into flour mixture using
aucepan, stirring constantly.
Add coconut and simmer over low heat
lour, baking soda, lime zest, coconut, salt, and rum until the
lmond powder,sugar,salt,dessicated coconut.
Mix well.
This