Effies Coconut Cookies Food
EFFIE'S COCONUT COOKIES
These were a favorite cookie my grandmother made back in the 60's. They are moist and yummy. You can even put a cherry on top when you bake them, and they just fly off of the plate.
Provided by Gena S
Categories Cookies
Time 15m
Number Of Ingredients 7
Steps:
- 1. Cream together sugar, shortening, egg and almond extract. Add flour and salt and mix well. Fold in coconut. shape into one inch balls. Place on ungreased cookie sheet. Flatten with fork. Bake at 325 degree oven for 15 to 18 minutes. The edges will be slightly golden.
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.
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