COCONUT-OAT COOKIES
This recipe was inspired by Anzac biscuits, a popular cookie in Australia and New Zealand that is packed with coconut and oats. Oats enhance the nutty flavor and crisp-chewy texture of coconut but to make sure the coconut is the star in these cookies, I added ground and flaked coconut to the batter along with a bit of coconut extract and garnished with a sprinkling of toasted coconut.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield About 24 coconut-oat cookies
Number Of Ingredients 10
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Combine 1/2 cup coconut flakes with the granulated sugar in a blender and process until the sugar is finely ground and the coconut is in very small pieces.
- Put the butter in a large microwave-safe bowl and microwave until melted; let cool slightly. Stir in the coconut-sugar mixture, brown sugar, salt, baking soda and coconut extract, then stir in the oats. Add the flour and 1/2 cup coconut flakes and stir to combine.
- Scoop heaping tablespoonfuls of dough and gently shape into balls. Arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set around the edges and the centers are puffy, 16 to 18 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely. (For crunchy cookies, gently flatten the dough balls and bake until browned all over, 18 to 20 minutes.)
- Put the remaining 1/2 cup coconut flakes in a medium skillet and cook over medium heat, stirring, until toasted, 5 to 7 minutes; let cool. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Transfer to a small resealable plastic bag and snip a corner. Drizzle the chocolate over the cookies, then sprinkle with the toasted coconut. Let the chocolate set, 10 to 15 minutes.
COCONUT ICEBOX COOKIES
Coconut flavored refrigerator cookies. They're light, crisp and delicious.
Provided by Nan
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 2h30m
Yield 24
Number Of Ingredients 9
Steps:
- Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
- Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.
Nutrition Facts : Calories 117.6 calories, Carbohydrate 17 g, Cholesterol 17.9 mg, Fat 5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 138.1 mg, Sugar 9.5 g
OATMEAL ICEBOX COOKIES
This recipe is one of my mother's refrigerator cookies that she made when I was little. The old fashioned sugar cookies that you have on your home page is exactly what mom used to make. They are wonderfully soft and a touch of nutmeg in them. You could not believe how many memories it brings back to me. This is another memory to enclose to you. This is a sandwich type cookie spread with jam in the center.
Provided by Carol
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Cream together the shortening and sugar and beat in the egg until light.
- Sift together the flour, baking powder and salt and mix into the creamed mixture. Stir in the oatmeal and water until blended. Roll into a 2 inch roll and chill in the refrigerator for several hours or overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Slice cookie dough thinly and bake at 375 degrees F (190 degrees C) for 6-8 minutes. Cool and put together in sandwiches with jam.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 46.2 g, Cholesterol 15.5 mg, Fat 9.8 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 2.4 g, Sodium 292 mg, Sugar 23.1 g
COCONUT OAT COOKIES
These chewy cookies have been a family favorite for years. The pecans provide a crunchy contrast to go along with all that chewy goodness!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Cream butter, brown sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine next five ingredients; add to creamed mixture and mix well. Stir in coconut., Shape into 1-in. balls. Place 2-1/2 in. apart on greased baking sheets (cookies will spread). Place pecan half in the center of each cookie and push down slightly. Bake 14-16 minutes.
Nutrition Facts : Calories 244 calories, Fat 11g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 278mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMA'S OATMEAL ICEBOX COOKIES
This is my grandma's oatmeal cookie recipe. Once she got a deep freeze there was always a coffee tin full of them in the freezer. Every afternoon around 3:00 or 4:00 my grandpa would come in from the fields and she'd pull a couple of them out to put on a plate for them to enjoy with their afternoon coffee. I've now passed this recipe on to my daughter who was named after her too. A definite heirloom recipe. These are a crunch cookie so full of nuts and coconut that they are like eating a bowl of granola or oatmeal in a cookie.
Provided by Mysterygirl
Categories Dessert
Time 20m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cream sugars and shortening together.
- Beat in eggs, lemon extract and vanilla extract.
- In a separate bowl mix remaining ingredients.
- Add dry to the wet and mix well.
- Make into loaves.
- Refrigerate to chill thoroughly.
- When ready to bake, slice and bake in a slow oven at 250-300°F - Slow baking is very important.
- Bake until all cookies are done about 10 minutes.
Nutrition Facts : Calories 547.6, Fat 29.8, SaturatedFat 9.6, Cholesterol 35.2, Sodium 315.9, Carbohydrate 64.7, Fiber 4.6, Sugar 35.8, Protein 8.4
COCONUT AND OATMEAL DROP COOKIES
Provided by Food Network
Time 15m
Yield 48 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
- Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.
TOASTED COCONUT AND ORANGE ICEBOX COOKIES
Steps:
- Heat oven to 350 degrees F and arrange a rack in the middle.
- Combine the flour, zest, and salt in a large bowl and whisk until evenly combined.
- Using a stand mixer fitted with a paddle attachment beat together butter and sugars over high speed until light and airy, about 2 minutes. Add the sugars and beat until fluffy and the mixture looks like wet sand, about 2 more minutes. Add the egg and vanilla and mix until just combined.
- Reduce the speed to medium and add the flour mixture and coconut and beat until just evenly combined. Lay 2 large pieces of plastic wrap on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the plastic and secure tightly. Refrigerate the logs for 1 hour or up to several weeks.
- Cut the logs into 1/2-inch slices. Roll the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 15 to 18 minutes. Remove to cooling racks to cool completely.
- When cookies are cool, melt the chocolate in a small pan over medium-low heat until smooth. Dip half of each cookie into the chocolate, scrape off excess, and set on a cooling rack. Refrigerate for at least 15 minutes to set up before serving.
AUNT MYRTLE'S COCONUT OAT COOKIES
These oatmeal coconut cookies are the stuff of happy memories. They have such a rich flavor and texture. Store them in your best cookie jar. -Catherine Cassidy, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool.
Nutrition Facts :
GRANDMOTHER'S OATMEAL COCONUT COOKIES
My grandmother used to always have these cookies when we went to visit. They are the best oatmeal cookie you'll ever eat.
Provided by JULES2JEWELS
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 50
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
- Stir flour, baking soda, salt, and baking powder together in a bowl. Beat into the butter mixture until just incorporated into a dough. Fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
- Drop cookie dough by teaspoonful onto baking sheets.
- Bake in preheated oven until browned, 8 to 9 minutes. Cool cookies slightly on baking sheets before moving to cooling racks to cool completely.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 16.7 g, Cholesterol 13.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 85.9 mg, Sugar 11.1 g
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