CRISPY COCONUT COOKIES
This recipe was passed along to me a number years ago when I made mention I was looking for new recipes to add to my collection for Christmas baking. This excellent crispy cookie is not only great at Christmas, it's one of those simple delights great to serve for any occasion ... one of those 'looks simple but you can't just eat one' kind of cookie. I suspect the cream of tartar makes for a crispy light cookie. NOTE: any fine coconut can be used when making these cookies, do not substitute with medium or coarse coconut, they just do not work for these cookies. Fine coconut is readily available in the baking section of most stores.
Provided by Gerry
Categories Dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- 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.
CRISPY OATMEAL COCONUT COOKIES
Anything is possible when you're baking with Betty, so take your favorite oatmeal and crisp rice cereal and give a breakfast staple a sweet cookie change up. These oatmeal coconut pecan cookies are packed with flavor and a delightfully light and crispy crunch! They are thin but not too thin, slightly soft in the center with crispy edges and their texture is perfect for dipping into a glass of cold milk. This recipe is simple to make with no rolling or shaping required, just make sure to measure each of your ingredients carefully. We suggest doubling the recipe since we haven't met anyone that only eats one of these light and flavor-filled oatmeal coconut cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray cookie sheets with cooking spray.
- In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg.
- Add flour, baking soda, baking powder and salt; beat until blended. Stir in oats, cereal, coconut and pecans. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
- Bake 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg
CHEWY COCONUT COOKIES
These cookies are so chewy and delicious! Margarine or real butter work well but the real butter I think gives it that extra flavor:) The key is to under bake them. I usually take them out once they're semi golden and put them on a cooling rack immediately. Easy to make!
Provided by Chachie
Categories Drop Cookies
Time 20m
Yield 1 dozen
Number Of Ingredients 9
Steps:
- -Preheat oven to 350.
- -In a separate bowl, mix together flour, baking soda, salt and set aside.
- -In a separate bowl cream butter and sugars together.
- -Add the egg and mix well.
- -Combine the flour mixture with the sugar mixture.
- -Add coconut and vanilla.
- Bake for 8-10,
- Times may vary due to different ovens.
CHEWY COCONUT COOKIES
Lots of coconut and sugar make these cookies chewy and delicious.
Provided by N. Hoff
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 50m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
- In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 11.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 62.5 mg, Sugar 6.8 g
CHEWY CRISPY COCONUT COOKIES
Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!
Provided by Melissa J
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
- Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 14.5 g, Cholesterol 14.3 mg, Fat 4.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 130.4 mg, Sugar 8.3 g
CHEWY COCONUT COOKIES
Crispy around the edges and chewy in the middle, with a slight hint of caramel. These cookies are both easy and delicious.
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F degrees. Line baking sheets with parchment paper or a silicone baking mat.
- In a large bowl with your electric mixer or by hand, beat the butter and sugars together until light and fluffy. Add in the egg and vanilla and continue mixing.
- On top of the butter mixture, pile the flour, baking soda, baking powder and salt. Stir the flour a bit to distribute the leavening agents, then stir the dry ingredients into the butter mixture until well combined. Stir in the coconut until incorporated.
- Drop the cookie dough into small balls (slightly under a tablespoon, or using a 1 5/8 inch scoop) on your prepared cookie sheet 3 inches apart. Bake for 9-11 minutes until the edges are just starting to brown and the tops are beginning to set. Allow to cool on the cookie sheet for about 5-10 minutes, then continue cooling on a wire rack.
CRISPY AND CHEWY CHOCOLATE CHIP COOKIES
Steps:
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until light and creamy, about 3 minutes (it should resemble fluffy frosting).
- Add the eggs and vanilla and mix on low until completely combined, scraping down the bowl as needed.
- Add the flour mixture all at once and mix on low until just combined (stop mixing as soon as there are no dry spots of flour in the dough - do not overmix).
- Add the chocolate chips and mix into the batter on low just until combined.
- Transfer the mixing bowl to the refrigerator and refrigerate for 20 minutes while the oven heats. (This step is important as the cold dough is key to the soft centers of the cookies.)
- Heat oven to 350°F / 177°C.
- Lightly grease a sheet pan or line it with a Silpat baking mat or parchment paper.
- Use a tablespoon measuring spoon (use the measuring spoon as a guide, but make these "heaping" tablespoons with dough rounded over the top) to scoop out even portions of cold cookie dough. (Note: Be sure that the cookie dough is about the size of a golf ball. If the cookies are smaller than this they won't spread out enough to have soft, chewy centers.)
- Arrange the cookie dough on the prepared sheet pan, leaving space for the cookies to spread out.
- Bake the cookies until the edges are just starting to turn golden brown and the centers are still very pale and soft (they will continue to firm up and darken after you remove them from the oven), 9 to 12 minutes.
- When you remove the sheet pan from the oven, tap it firmly on the kitchen counter a few times to deflate the cookies (this step helps to give the cookies lightly crinkled edges and a dense center).
- Sprinkle the tops of the cookies with flaked sea salt (this is optional and you may not need the full amount; just add a small pinch on top of each cookie if you want that salty crunch).
- Leave the cookies on the sheet pan to cool for 5 minutes before transferring them to a cooling rack. (Note: If you try to move them too early they may fall apart, but will firm up as they cool.)
- Store cookies in a sealed container at room temperature for up to 3 days.
Nutrition Facts : ServingSize 1 cookie, Calories 253 kcal, Carbohydrate 49 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 426 mg, Fiber 2 g, Sugar 24 g
CORNFLAKE COOKIES
Cornflake Cookies are chewy cookies packed with coconut, chopped pecans, and crunchy cornflakes. They're the perfect balance of crispy and chewy. You can't eat just one!
Provided by Jamie Lothridge
Categories Cookies
Time 32m
Number Of Ingredients 13
Steps:
- Preheat oven to 350° F. Line baking sheets with parchment; set aside.
- In a large mixing bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream butter; add the sugars, beating well. Add egg and vanilla; beat well.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture, beating well. Stir in the oats, cornflakes, coconut, and pecans.
- Use a cookie scoop to drop the dough onto the prepared baking sheets 2 inches apart. Bake for 10-12 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 102 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 cookie, Sodium 61 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
THE BEST OATMEAL COOKIES - CHEWY + CRISPY
Steps:
- Preheat oven to 350°F.
- In a large bowl with an electric mixer, blend granulated sugar, brown sugar and butter until light and fluffy. You can also use an electric stand mixer if you have one.
- Next, add in the vanilla, eggs and milk and blend until fully incorporated.
- Add in the baking soda, baking powder, salt and cinnamon and mix until fully incorporated.
- Next, add in the flour and mix until fully incorporated.
- Add in your oatmeal and mix until combined.
- At this point, you can either add in optional ingredients like raisins or chocolate chips if you'd like. 1 - 1 1/2 cups of either is perfect, if using both, split the amount added between them. If you just like plain oatmeal cookies like me, you can go to next step!
- On cookie sheets lined with parchment paper, drop dough by rounded tablespoonfuls - (see notes). Bake for 10-11 minutes or until light golden brown.
- Cool for 1-2 minutes before removing from cookie sheets to cooling racks.
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- In a separate bowl, combine flour, baking soda, salt and 1/2 cup of shredded coconut; then, pour dry ingredients into wet ingredients and use an electric mixer to stir the batter. It may take a few seconds for it to come together, but if the dough still seems too dry, add 1 tbsp milk and that should do the trick. Last, stir in the remaining coconut by hand.
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