Chocolate And Coconut Lace Cookies Food

LACE COOKIES (FLORENTINE COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
• Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
• Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
• Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
• Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

CHOCOLATE CHIP-COCONUT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the mini chocolate chips and coconut.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

CHOCOLATE COCONUT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
• Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.

COCONUT OATMEAL LACE COOKIES

Steps:

• Make cookies
• Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with nonstick liners.
• Melt butter with brown sugar and salt in a metal bowl set over a pot of simmering water, stirring occasionally. Stir in coconut, oats, and flour until just combined. Remove pot from heat but keep batter warm over pot (so batter is easier to spread).
• Drop rounded teaspoons of batter at least 3 1/2 inches apart on 1 baking sheet and spread each to about 2 inches with an offset spatula or back of a spoon. Bake until cookies are bubbling and golden brown, 8 to 12 minutes. Cool on baking sheet on a rack until firm, 3 to 4 minutes, then transfer cookies to rack to cool completely. Form and bake more cookies on second baking sheet (wipe liners clean and cool between batches).
• Decorate with chocolate
• Cool melted chocolates slightly. Transfer each to a sealable bag and snip a 1/16-inch opening at a corner of each bag. Put some of cooled cookies on a parchment-lined tray that will fit in freezer, then pipe chocolates decoratively over cookies. Freeze 2 to 3 minutes to set chocolate, then carefully remove cookies from parchment.

CHOCOLATE LACE COOKIES

Steps:

• Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.

CHOCOLATE LACE SANDWICH COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats or aluminum foil, shiny side down.
• Beat melted butter, white sugar, and brown sugar together using an electric mixer in a large bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract. Stir oats, pecans, and baking powder into the batter.
• Drop batter onto the prepared sheets, 1 teaspoon at a time, spaced 3 inches apart; batter will spread out very thinly while baking.
• Bake in the preheated oven, watching very carefully, until edges just start to brown, 6 to 8 minutes. Keep cookies on the baking sheets; they will finish baking as they cool and harden. Cool completely before removing from the baking sheets, at least 10 minutes.
• Choose 2 cookies that are the same size. Spread chocolate-hazelnut spread very thinly on 1 cookie and sandwich the other on top. Continue until all the cookies are paired and filled.

CHOCOLATE COCONUT OATIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture. Stir in chocolate chips and coconut., Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. square cookie cutter. Place 1 in. apart on parchment-lined baking sheets., Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool. , Freeze option: Transfer wrapped disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Bake as directed.

CHOCOCONUT COOKIES

Steps:

• Whisk the flour, cornstarch, baking soda and salt in a medium bowl. Set aside.
• Beat the melted butter, brown sugar, granulated sugar and vanilla and almond extracts in a large bowl with a mixer on medium speed until thick and creamy, about 2 minutes. Beat in the egg and egg yolk. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in 1 cup each chocolate chips and shredded coconut. Refrigerate the dough until firm enough to scoop, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Arrange tablespoon-size scoops of dough about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until lightly golden, 12 to 14 minutes. Let cool completely on the baking sheets.
• Put the remaining 1 1/2 cups shredded coconut in a medium bowl. Melt the remaining 2 cups chocolate chips with the vegetable oil in a small saucepan over low heat, stirring, until smooth. Dip each cookie partway in the melted chocolate, then immediately dip in the coconut. Return to the parchment-lined baking sheets and refrigerate until set, about 30 minutes.

LACE COOKIES

Steps:

• Heat oven to 350 degrees. Mix all ingredients in a bowl until well combined. Line baking sheets with parchment paper or no-stick aluminum foil. Drop batter 3/4-tsp. at a time on baking sheet, leaving plenty of space between each. Cookies will spread to 4 or 5 inches in diameter when baked.
• Bake 10 to 12 minutes, until thin and golden. Check early to make sure they don't overbrown. Line a wire rack with wax paper. Carefully remove cookies from baking sheet. They will be sticky, and a thin, metal spatula works best. Gently transfer to wax paper on wire rack and let cool.

LACY COCONUT CRISPS

Steps:

• Preheat oven to 350 degrees. Sift together flour, sugar, and salt into a medium bowl. Add coconut milk, and stir until well combined. Stir in vanilla and shredded coconut. Add butter, and stir until combined. Refrigerate 30 minutes.
• Drop teaspoons of batter onto baking sheets lined with nonstick baking mats, spacing about 3 1/2 inches apart. Using moistened fingers, gently flatten cookies to the size of quarters.
• Bake, rotating sheets halfway through, until cookies are flat and edges are golden, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks; let cool completely. Wipe mats and cool sheets between batches.

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.

GRANDMA KRAUSE'S COCONUT COOKIES

Steps:

• In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.