Coconut Island Cookies Food

ISLAND COOKIES

Steps:

• Sift dry ingredients.
• Beat butter, brown sugar, sugar and vanilla until creamy.
• Beat in egg.
• Gradually beat in flour mixture.
• Stir in chips, coconut and nuts.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake at 375 degrees for 8 to 11 minutes.

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Steps:

• Preheat oven to 375° F.
• Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Note: NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, Semi-Sweet Chocolate Mini Morsels, Premier White Morsels or Butterscotch Flavored Morsels may be substituted for the Milk Chocolate Morsels.

~ COCONUT ISLAND COOKIES ~ GRAMS

Steps:

• 1. Preheat oven to 375 degree F. Spray baking sheet with non stick cooking spray. Set aside. In a small saucepan, combine chocolate with 1/4 cup hot coffee, melt over low heat, stirring constantly.
• 2. In a medium mixing bowl, cream sugar with the butter.
• 3. Add egg and chocolate / coffee mixture. Mix well.
• 4. Sift flour, soda and salt - add to coffee mixture alternately with sour cream , ending with flour.
• 5. Stir in coconut. Drop by spoonfuls onto prepared baking sheet.
• 6. Bake for 10 - 12 minutes. Move to cooling racks.
• 7. Frosting: In a medium saucepan, combine chocolate sour cream and butter, heat until chocolate melts.
• 8. Remove from heat and stir in sugar, blending until consistency for spreading.
• 9. Frost warm cookies and sprinkle with coconut. Enjoy these soft, yummy cookies.

VANCOUVER ISLAND COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl.
• Beat margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat egg, molasses, and vanilla into butter mixture until blended. Stir flour mixture into butter mixture until dough forms; fold in oats and coconut until just combined.
• Roll dough into 1 1/4-inch balls and place 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until edges are lightly browned, about 12 minutes. Allow to cool on the baking sheet for 5 minutes; remove to cool completely on a wire rack.

COCONUT ISLAND COOKIES

Steps:

• Sift the flour, salt and soda together.
• melt the chocolate in the coffee over low heat.
• Cream the shortening and gradually add the brown sugar.
• Add the egg and the chocolate mixture, mixing until well blended.
• Add the sour cream alternately with the dry ingredients.
• Stir in the coconut.
• Drop by spoonfuls onto greased sheet.
• Bake 375.
• 12-15 minutes.
• Frost while warm and sprinkle with coconut.
• Frosting:.
• heat the chocolate, sour cream and butter in double boiler, stirring until the chocolate melts.
• remove from the heat and blend in icing sugar till it is spreadable.

COCONUT COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
• Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
• Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.

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.