Chewy Crispy Coconut Cookies Food

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CRISPY COCONUT COOKIES



Crispy Coconut Cookies image

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

1 cup shortening (part butter)
1/2 cup brown sugar
1/2 cup white sugar
1 egg, beaten
1 teaspoon almond extract or 1 teaspoon coconut extract
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup desiccated coconut (Do not use flaked. As NOTED in the preamble you may use the fine coconut readily found in the baking)

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



Crispy Oatmeal Coconut Cookies image

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

1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup old-fashioned oats
1 cup crisp rice cereal
1/2 cup flaked coconut
1/2 cup chopped pecans

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



Chewy Coconut Cookies image

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

1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla
1 1/3 cups coconut

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



Chewy Coconut Cookies image

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

1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup packed brown sugar
½ cup white sugar
1 egg
½ teaspoon vanilla extract
1 ⅓ cups flaked coconut

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



Chewy Crispy Coconut Cookies image

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

½ cup butter
½ cup packed brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup crushed cornflakes cereal
1 cup rolled oats
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
1 ⅓ cups flaked coconut

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



Chewy Coconut Cookies image

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

1/2 Cup Butter, Softened
1/2 Cup Brown Sugar
1/2 Cup Granulated Sugar
1 Egg
1 Teaspoon Vanilla Extract
1 1/3 Cups All-Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
¼ tsp Salt
1 1/2 Cups Sweetened Flaked Coconut

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



Crispy and Chewy Chocolate Chip Cookies image

These crispy and chewy chocolate chip cookies have golden edges and soft, tender centers. Top them with a pinch of flaked sea salt.

Provided by Jess Smith via Inquiring Chef

Categories     Dessert     Snack

Time 27m

Number Of Ingredients 10

3 cups (375g) All-Purpose Flour ((see note))
1 teaspoon Baking Soda
3/4 teaspoon Kosher Salt
2 sticks (1 cup) Unsalted Butter, softened to room temperature ((see note))
1 cup (200g) Light Brown Sugar, packed
1 cup (200g) Granulated (White) Sugar
2 large Eggs
2 teaspoons Pure Vanilla Extract
2 1/2 cups Semisweet Chocolate Chips
1 teaspoon Flaked Sea Salt ((totally optional, but try it if you like a salty finish on your sweets))

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 image

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

½ cup unsalted butter, softened
½ cup sugar
½ cup firmly packed light brown sugar
1 egg
½ teaspoon vanilla extract
1 cup flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup rolled oats
1 cup cornflakes
½ cup sweetened flaked coconut
½ cup coarsely chopped pecans

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



The Best Oatmeal Cookies - Chewy + Crispy image

Provided by Aimee Geroux

Categories     Snacks

Time 15m

Number Of Ingredients 13

1 cup granulated white sugar
1 cup packed dark brown sugar
1 cup butter, softened
2 teaspoons vanilla extract
2 large eggs (see notes)
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 cups all-purpose flour
2 cups uncooked rolled oats
OPTIONAL 1 to 1 1/2 cups raisins, chocolate chips, shredded coconut or nuts.

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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From crecipe.com


CHEWY CRISPY COCONUT COOKIES BEST RECIPES
Chewy Crispy Coconut Cookies Best Recipes Recently Recipes. Sunshine Cake. This family-favorite recipe delivers a simple tea-time cake with the bright, sunshine-y flavors of lemon and vanilla. Provided by Helga. Rosemary, Garlic and Lemon Marinade. Provided by Jamie Oliver. Lemon-Rosemary Marinade . This blend of lemon juice, herbs, and olive oil improves almost …
From findrecipes.info


CHEWY BACON RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


CRISPY COOKIES VS CHEWY COOKIES - ALL INFORMATION ABOUT ...
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to …
From therecipes.info


CRISPY COCONUT COOKIES RECIPE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


CHEWY AND CRISPY COCONUT COOKIES - "COCADAS" - CANGURO CRIOLLO
The "cocadas" or coconut cookies remind me of my childhood in Lima, Peru. You could find those homemade coconut cookies in any convenience store. Of course, everybody would have their favourite place to buy them, some of them will be crispier, other ones will be chewier and some will have the perfect balance of chewiness and crispiness. I like the "cocadas" , coconut …
From cangurocriollo.com


COCONUT COOKIE CRISP - ALL INFORMATION ABOUT HEALTHY ...
Crispy Coconut Cookies Recipe - Food.com hot www.food.com. 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. 444 People Used More Info ›› Visit site > …
From therecipes.info


CHEWY CRISPY COCONUT COOKIES RECIPES
More about "chewy crispy coconut cookies recipes" CHEWY COCONUT COOKIES | TASTY KITCHEN: A HAPPY RECIPE ... 2012-03-01 · Preheat oven to 350ºF. In a medium bowl, sift together flour, baking soda, baking powder and salt. Set aside. In a mixing bowl, cream together the butter and … From tastykitchen.com 5/5 . See details. CHEWY COCONUT COOKIES - …
From tfrecipes.com


CHEWY CRISPY COCONUT COOKIES | RECIPE | COCONUT COOKIES ...
May 2, 2017 - Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good! May 2, 2017 - Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.ca


TATES COCONUT CRISP COOKIES RECIPES
Crispy Coconut Cookies Recipe - Food.com best www.food.com. 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.
From tfrecipes.com


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