Jeweled Coconut Crisps Food

JEWELED COCONUT CRISPS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and mix well. Stir in cherries and pecans. , Shape into two 8-in. logs. Sprinkle the coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic. Refrigerate for 4 hours or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

JEWELED COCONUT DROPS

Steps:

• In a large mixing bowl, cream the butter, cream cheese and sugar.
• Beat in egg yolk, orange juice and almond extract.
• Combine the flour, baking powder and salt; gradually add to creamed mixture.
• Stir in 3 cups of coconut.
• Refrigerate for 30 minutes or until easy to handle.
• Shape dough into 2-in. balls; roll in remaining coconut.
• Place 2 inches apart on ungreased baking sheets.
• Using the end of a wooden spoon handle, make an indentation in the center of each ball.
• Bake at 350 for 8-10 minutes or until lightly browned.
• Remove to wire racks to cool.
• Fill each cookie with preserves.

JEWELED COCONUT DROPS

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

JEWELED COCONUT CRISPS

Steps:

• In a mixing bowl, cream butter and sugar. Beat in milk and vanilla. Stir in flour, cherries and pecans. Shape into two 8-in. logs. Sprinkle the coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic wrap. Refrigerate for 4 hours or until firm.
• Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 10-12 minutes or until edges are lightly browned. Remove to wire racks to 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 CRISPS

Steps:

• Preheat oven to 325 degrees.
• Cream sugar and butter; add eggs one at a time beating well after each addition.
• Add vanilla.
• Sift flour, baking powder and salt into mixture.
• Combine cornflakes, coconut, and nuts. Gently fold this into batter.
• Drop by teaspoonfuls onto a greased baking sheet.
• Bake for 15 minutes until golden.