Ccc Coconut Coffee Cookies Food

COCONUT COLD BREW COFFEE

Steps:

• Place coffee and coconut in large bowl, jar, or pot. Slowly pour in 8 cups cool water and stir very gently until grounds are just moistened. Cover and chill 24 hours.
• Strain coffee grounds through a fine-mesh sieve into a large measuring glass or bowl. Discard grinds. Line sieve with a coffee filter and add as much coffee as will fit. Strain gradually into a 1-qt. airtight container or jar, adding more coffee as space is available until all the coffee has been added. Allow grounds to sit in strainer and continue to drip 20 minutes.
• To serve, pour 1/2 cup coffee into an ice-filled glass; add ½ cup milk and 1 tsp. maple syrup and stir to combine.
• Do Ahead
• Cold brew (without milk and maple syrup) can be made 2 weeks ahead. Keep chilled.

COFFEE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toast almonds in oven for 10 minutes or until brown.
• Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
• Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.
• Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
• Bake for 10 minutes.

COCONUT CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool.

CCC - COCONUT COFFEE COOKIES

Steps:

• Preheat oven to 175 C and line baking sheets with parchment paper.
• Mix butter, sugar and salt with an electric mixer until creamy, about 1 minute.
• Add the egg and beat well.
• Heat the coconut milk gently in a saucepan over medium heat or in the microwave.
• Add instant coffee and stir to dissolve.
• Stir the coconut-coffee mixture into the butter mixture.
• Sift together flour and baking powder and add to the batter, stirring just until the ingredients are incorporated.
• Fold in the flaked coconut.
• Drop heaping teaspoons of batter 1 inch apart on baking sheets.
• Bake in the preheated oven for 12-15 minutes or until cookies are pale golden brown.
• Transfer to wire racks to cool.
• Store cookies in an airtight container at room temperature; cookies will keep up to two weeks.

SUNNY'S COLD BREW COCONUT COFFEE

Steps:

• In a large pitcher add the coffee, coconut and 3 cups water. Stir and refrigerate, stirring every few hours, at least 8 hours or up to overnight.
• Wet a paper towel or use a coffee filter placed in a fine mesh sieve over a pitcher. Pour the cold-brewed coffee into the lined sieve and allow it to drip into the pitcher beneath. Push through gently at the end to get the last bit of coffee. Add the evaporated milk to taste, then sweeten if desired and serve over ice.

TOFFEE COFFEE COOKIES

Steps:

• Preheat oven to 350°.
• Grease a 9 x 13 pan.
• In a large bowl, mix together the cake mix, oil, coffee, chocolate chips and eggs.
• Press half the mixture into the bottom of prepared pan.
• Bake 8 minutes.
• In the top of a double boiler, heat the butter, caramels, coffee, and condensed milk until caramels are melted.
• Pour over partially baked crust.
• Sprinkle with 1/2 cup pecans.
• Drop the remaining cookie dough by small spoonfuls over the caramel layer.
• Sprinkle with chopped toffee bars and remaining 1/2 cup pecans.
• Bake an additional 25-30 minutes.
• Coll and cut into squares.

CHOCOLATE C'OAT'CONUT SANDWICH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
• Combine flax meal and water. Let stand 10 minutes.
• Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.
• Beat 1 cup Becel® with Oat Beverage margarine with sugars in another large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in flax meal mixture and vanilla. Gradually beat in flour mixture just until blended. Stir in chocolate chips.
• Drop dough by heaping tablespoonfuls onto prepared baking sheet, 2 inches (5 cm) apart. Recipe will yield about 48 cookies. Bake 10 minutes or until edges are just set. Do not overbake.
• Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.
• Beat 1/2 cup Becel® and non-dairy cream cheese in large bowl with electric mixture until creamy. Add icing sugar, coconut extract, and vanilla extract, and beat until fluffy. Stir in shredded coconut.
• Once cookies have cooled completely, spread about 2 tablespoons coconut cream on flat side of one cookie and top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining cream and cookies.

COCONUT ICEBOX COOKIES

Steps:

• Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
• Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.