Soft Chewy Coconut Cream Sandwich Cookies Food

SOFT & CHEWY COCONUT CREAM SANDWICH COOKIES

Steps:

• Beat dry cake mix, COOL WHIP, egg whites and 1-1/2 cups coconut in large bowl with mixer until blended. Refrigerate 2 hours.
• Heat oven to 375°F. Roll dough into 84 balls, using 1 tsp. dough for each. Place, 1 inch apart, on parchment-covered baking sheets. Spray bottom of drinking glass with cooking spray. Dip in granulated sugar, then use to flatten each ball to 1-1/2-inch diameter.
• Bake 5 min. or just until edges of cookies are firm. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
• Beat butter and milk in medium bowl until creamy. Gradually beat in powdered sugar until blended. Stir in remaining coconut.
• Fill cookies with coconut mixture to make 42 sandwiches, adding about 1 tsp. coconut mixture to each sandwich.

CHEWY COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
• In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

CHEWY COCONUT COOKIES

Steps:

• -Preheat oven to 350.
• -In a separate bowl, mix together flour, baking soda, salt and set aside.
• -In a separate bowl cream butter and sugars together.
• -Add the egg and mix well.
• -Combine the flour mixture with the sugar mixture.
• -Add coconut and vanilla.
• Bake for 8-10,
• Times may vary due to different ovens.

CHEWY COCONUT COOKIES

Steps:

• In large mixing bowl, cream butter, shortening, and sugar until fluffy, about 2 minutes.
• Add eggs one at a time, mixing well.
• Gradually add water and vanilla.
• Sift together dry ingredients (flour, baking soda, baking powder, salt), and add to batter.
• Fold in coconut, then cover and refrigerate dough for at least 3 hours; this is a very sticky dough.
• Shape dough into 1 inch balls and place 2 inches apart on baking sheet that has been lined with parchment paper (or greased).
• Flatten dough using a fork, the back of a metal spoon, or your fingertips--this dough is very sticky--dip the fork, spoon, or fingertips in a bit of flour before you flatten each cookie.
• Bake at 400 degrees for 8-10 minutes, or until lightly browned.
• Cool for 2 minutes before removing to wire rack.
• Store in airtight container at room temperature, or freeze for future enjoyment!

SOFT AND CHEWY SUGAR COOKIES

Steps:

• Stir together flour, baking powder and salt; set aside.
• In a large bowl, cream together butter and sugar until fluffy.
• Beat in eggs one at a time, then beat in vanilla.
• Gradually stir in dry mixture just until blended.
• Roll the dough into walnut-sized balls then roll in colored sugar.
• Refrigerate balls for at least 20 minutes or freeze until ready to bake.
• Place cookies 2" apart on an un-greased cookie sheet and flatten slightly with the palm of your hand.
• Bake in a 350°F oven for 8-10 minutes until lightly browned at the edges.
• Cool on cookie sheet for 5 minutes, then remove to cool on a wire rack.