he food processor, place the coconut and pulse for 1-second
25 degrees F. Spread the coconut evenly onto a baking sheet
ugar, salt and flour. Add coconut, orange juice and melted butter
In a large bowl, mix sugar and butter together.
Add well beaten egg, milk, vanilla and lemon extract.
Mix well, then mix with dry ingredients except coconut.
After all stirred up, add coconut.
Spoon out 1 teaspoon of cookie dough on greased cookie sheets.
Shape and sprinkle a little coconut on them and put cherries in middle.
Bake at 375\u00b0 for 10 minutes.
tir in 3 cups of coconut.
Refrigerate for 30 minutes
aper liners.
Spread the coconut rather thinly on a baking
Heat oven to 350\u00b0.
Heat chocolate in 2-quart saucepan over low heat; stir frequently until melted.
Remove from heat.
Stir in coconut, walnuts and milk.
Melt chocolate and add milk.
Stir in coconut and walnuts.
Heat oven to 350\u00b0.
Melt chocolate in saucepan over low heat. Remove from heat and stir in sweetened condensed milk, coconut and walnuts.
Heat oven to 350 degrees.
Spread coconut on cookie sheet and bake 8 to 10 minutes stirring occasionally until lightly toasted, cool.
With a mixer on medium speed, beat butter, sugar, eggs, baking powder, vanilla, baking soda and salt until creamy.
Stir in flour, in 3 additions, alternating with sour cream.
Fold in 1 cup toasted coconut.
Drop level tablespoons 1 1/2 inches apart on baking sheets.
Bake 10 to 12 minutes or until cookies are a pale brown.
Remove to wire rack to cool.
Alternately add flour mixture and coconut milk, beginning and ending with
Melt almond bark in a double boiler (warm water, not boiling). When melted, add peanut butter.
Stir well.
Take off heat; add peanuts or nuts, marshmallows, coconut and Rice Krispies.
Blend all of ingredients in a large bowl.
Drop by a spoonful on wax paper.
Let set for several hours.
Place in container between wax paper.
Freezes well.
Melt chocolate.
Add milk and coconut.
Spoon drop onto ungreased cookie sheet.
Preheat oven to 350\u00b0.
Put candy in and shut off oven.
When they cool down, they're done.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
Combine flour and margarine in a medium size mixing bowl. Mix in sugar, cinnamon and baking powder. Stir the egg into the mixture. Once the egg is well incorporated stir in the coconut, raisins and vanilla. Drop the dough in rough heaps the size of an egg onto cookie sheets.
Bake 8 minutes or until lightly browned.
Sift flour, baking powder and salt.
Cream butter and sugar. Add egg, vanilla and the dry mixture to the sugar mixture.
Stir in cherries, coconut, pecans and chocolate chips.
Mix well.
Drop by teaspoon onto greased cookie sheet.
Bake for 10 to 12 minutes at 375\u00b0.
Heat oven to 350\u00b0.
Melt chocolate in saucepan over low heat; remove from heat and stir in milk, coconut and walnuts.
Drop mixture by teaspoonfuls onto baking sheet.
Place in oven, turn off heat.
Leave in oven about 15 minutes or until candy has glazed appearance.
While warm, remove from baking sheet.
Preheat oven to 400.
Grease cookie sheet.
Cream the butter and gradually add the sugar, beating until light and fluffy.
Add the eggs and mix well.
Stir in the coconut, flour, vanilla, and orange rind.
Drop by teaspoonfuls on the cookie sheet and bake for 10-15 minutes, or until golden.
Cool slightly before removing cookies from sheet.
Mix sugar, milk, butter, coconut and pecans. Put in refrigerator for 30 minutes or longer. Remove and shape into balls. Return to refrigerator. Melt chocolate; dip balls in chocolate and place on waxed paper to harden.
Heat oven to 350\u00b0.
Melt chocolate in saucepan over low heat. Remove from heat and stir in milk, coconut and walnuts.
Drop by teaspoon onto ungreased baking sheet.
Place in oven and turn off heat.
Leave in oven for about 15 minutes or until cookies have glazed appearance.
While warm, remove from cookie sheet.
Sift together the flour, soda and salt. Cream the butter. Gradually add the brown sugar and white sugar, creaming well. Blend in the eggs and vanilla. Beat well. Add dry ingredients gradually.
Mix thoroughly. Stir in the butterscotch morsels and walnuts.
Mix well. Chill dough 1 hour. Drop by rounded teaspoonful into the finely chopped coconut.
Roll to coat.
Form into balls.
Bake on ungreased cookie sheets. Bake at 375\u00b0 for 10 minutes until golden at edges. Remove from cookie sheet immediately.