COCONUT BUTTERSCOTCH CRESCENTS
I found this recipe in my crescent section of my folder of recipes. I remember making these and they're like a quick version of a bear claw or nut danish. They are very yummy!
Provided by Annamaria Settanni McDonald
Categories Other Desserts
Time 25m
Number Of Ingredients 5
Steps:
- 1. Heat oven to 375°F.
- 2. Stir together butterscotch chips, coconut and nuts in small bowl. Unroll dough to form 8 triangles. Lightly sprinkle 1 heaping tablespoon butterscotch mixture on top of each; gently press into dough. Starting at shortest side of triangle, roll dough to opposite point. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.
- 3. Bake 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm. 8 crescents.
BUTTERSCOTCH CRESCENTS
Found this on the Hershey's website while searching for ways to use up the after-the-holidays supplies. I love butterscotch (not quite as much as I do caramel, but...)stuff like this is a great thing for me to pop in the oven when I have company for movies and nosh. I already make a version with little bite-sized candy bars and they are always gone by the first few minutes of the movie. I think that the addition of the coconut to the chips is divine!
Provided by Redneck Epicurean
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375°F Stir together butterscotch chips, coconut and nuts in small bowl.
- Unroll dough to form 8 triangles.
- Lightly sprinkle 1 heaping tablespoon butterscotch mixture on top of each; gently press into dough.
- Starting at shortest side of triangle, roll dough to opposite point.
- Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.
- Bake 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm.
Nutrition Facts : Calories 171.1, Fat 7, SaturatedFat 4.1, Cholesterol 14.2, Sodium 185.3, Carbohydrate 23.8, Fiber 1.4, Sugar 9.7, Protein 3.4
BUTTERSCOTCH-COCONUT DROP COOKIES
Make and share this Butterscotch-coconut Drop Cookies recipe from Food.com.
Provided by Parsley
Categories Drop Cookies
Time 21m
Yield 4 1/2 dozen, 52 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- In a large mixing bowl, beat together butter, sugars, eggs and vanilla. In a seperate bowl, combine flour, baking soda and salt---gradually beat into beaten mixture and combine well. Stir in coconut and butterscotch chips.
- Drp by tablespoonfuls on to ungreased cookie sheets. Bake at 375 for 9-11 minutes.
BUTTERSCOTCH-COCONUT COOKIES
Make and share this Butterscotch-Coconut Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Line 2 baking sheets with parchment paper.
- Sift the flour, baking powder, baking soda, and salt together onto a sheet of parchment paper.
- In a large bowl, using an electric mixer on high speed, beat the butter until fluffy and pale yellow, about 2 minutes.
- Add the sugar and brown sugar and beat until well combined, about 2 minutes.
- Beat in the egg and vanilla, scraping down the sides of the bowl as needed.
- Add the dry ingredients and mix on low speed just until blended.
- Add the coconut and butterscotch chips, mixing just to incorporate.
- With dampened hands, shape the dough into 1 inch balls and arrange on the prepared sheets, spacing the balls about 2 inches apart.
- Bake until the cookies are golden brown around the edges, about 15 minutes.
- Let the cookies cool briefly on the pans on wire racks, then transfer the cookies to the racks to cool completely.
COCONUT BUTTERSCOTCH COOKIES
A delightful, buttery cookie! The sweet, rich flavors of the coconut and butterscotch are a surprising - and tasty - pairing.
Provided by Melynda Camp
Categories Other Snacks
Time 45m
Number Of Ingredients 11
Steps:
- 1. Toast coconut (I use the toaster oven) until it is light golden brown
- 2. Preheat oven to 350. Spray 9x13 baking sheet with non-stick spray
- 3. Into a large mixing bowl, mix sugar, brown sugar, soda, salt and coconut cream pudding mix. Add eggs, one at a time, rum extract, and butter and beat until smooth. Beat in 5oz coconut. Gradually add flour until well blended. Mix in butterscotch chips.
- 4. Drop dough by rounded teaspoons onto cookie sheet
- 5. Slightly flatten top of each ball with the back of a teaspoon and drop a pinch of the remaining toasted coconut onto each cookie
- 6. Bake 12-14 minutes or until toothpick inserted into center of cookie pulls out clean.
- 7. Place on a wire rack to cool. (Then snag one warm for yourself before everyone else gets to them, or there may be none left :) Enjoy!)
COCONUT-MACADAMIA CRESCENTS
Categories Cookies Mixer Dessert Bake Vegetarian Coconut Macadamia Nut Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 5 dozen
Number Of Ingredients 10
Steps:
- Using electric mixer, beat butter in medium bowl until light. Gradually beat in 3/4 cup powdered sugar. Beat in extracts. Stir in flour and salt, then macadamia nuts. Refrigerate dough 30 minutes.
- Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. Pinch off 1 tablespoon dough; shape into 2-inch-long, 1/2-inch-thick crescent. Repeat with remaining dough. Brush crescents with egg white, then dip tops into coconut. Place crescents, coconut side up, on parchment-lined sheets, spacing cookies 1 inch apart. Bake until just barely golden brown, about 20 minutes. Cool cookies on sheets on rack. Sift additional powdered sugar over cookies. (Can be prepared 1 week ahead. Transfer cookies to airtight container and freeze. Bring to room temperature before serving.)
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