Italian Cookies With Coconut Topping Food

AMARETTI (ITALIAN MACARON COOKIES)

Steps:

• Preheat oven to 325° F. Line baking pan with parchment paper.
• In a stand mixer or food processor, blend the almond paste, sugar, and salt until crumbly.
• In a separate bowl, beat egg whites until very frothy. (Don't beat long enough to form peaks.)
• Gradually add almond extract, bitter almond oil, and beaten egg whites to the almond paste mixture.
• Using a small scoop, form cookies and place on prepared baking sheet.
• Sprinkle cookies lightly with confectioners' sugar and sliced almonds.
• Using three fingers, press indentations into the center of each cookie. (This keeps them from puffing up too much during baking.)
• Bake for 20 - 25 minutes, until the very edges are just turning golden. Remove from oven and allow to cool.

ITALIAN COOKIES WITH COCONUT TOPPING

Steps:

• 1. In a large bowl cream butter and sugar. beat in eggs and extract. Combine flour and baking powder and gradually add to creamed mixture and mix well. Drop by rounded teaspoonfuls unto ungreased baking pan. Bake at 350 for 9 to 12 minutes cool completely.
• 2. Icing: Combine all ingrediants mix until smooth. Dip cookies in icing and dip into coconut place onto wax paper let stand until set.

FOUR-INGREDIENT GLUTEN-FREE ITALIAN COCONUT COOKIES

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
• Beat egg whites and sugar in large bowl until soft and creamy, about 2 minutes. Stir 2 cups shredded coconut and gluten-free flour slowly into the mixture until combined into a dough.
• Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.
• Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

ITALIAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; gradually add to creamed mixture and mix well., Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely., For icing, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Dip cookies in icing; allow excess to drip off. Place on waxed paper; decorate as desired. Let stand until set.

BROILED COCONUT TOPPING

Steps:

• Mix all ingredients well.
• Spread mixture over a slightly warm cake.
• Set your oven to broil.
• Place cake approximately 5 inches from the heat source and broil until topping bubbles and browns slightly.
• WATCH CAREFULLY AS THIS CAN BURN VERY EASILY!

ITALIAN CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)
• For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.
• To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth.