Strawberry Coconut Cookies Food

STRAWBERRY COCONUT COOKIES

Steps:

• Place all but 1/2 cup coconut in a large mixing bowl. Place the 1/3 cup coconut in a smaller bowl.
• In the larger bowl, add the strawberry Jell-O powder, and all but about a tablespoon of sweetened condensed milk. Add the tablespoon of sweetened condensed milk to the smaller bowl.
• Mix the strawberry mixture. Add a couple of drops of green food coloring to the smaller bowl and mix.
• Take a scant tablespoon of the strawberry mixture and shape into strawberry shapes.
• Take a tiny amount of the green coconut and press onto the end of each strawberry.
• Store covered in the refrigerator.

STRAWBERRY COCONUT SQUARES

Steps:

• 1. For the crust: In your food processor mix together the flour , powdered sugar and butter until crumbly.
• 2. Press crumbly mixture into a 13x9" glass baking dish (cake pan) and Bake @ 350° until lightly browned about 20 minutes.
• 3. Once you take it out of the oven spread it with the strawberry jam or your favorite flavor of jam.
• 4. Beat together the eggs , sugar , lemon juice and rind until smooth.
• 5. Sift together the flour and baking powder and combine with the egg and sugar mixture and add the coconut.
• 6. Pour over top of the jam layer and spread out evenly.
• 7. Bake @ 350° for about 22-25 minutes ; cool , frost with a thin layer of the pre-made frosting and lightly sprinkle with the toasted coconut and cut into squares....Enjoy

COCONUT COOKIES WITH STRAWBERRY FROSTING

Steps:

• Cream butter, brown sugar and vanilla in large bowl until light and creamy. Add egg and beat well.
• Combine next 5 ingredients in bowl and add to butter mixture.
• Mix well. NOTE: If dough is not sticking together add more milk.
• With rolling pin, roll out into large rectangle and cut with glass cup or cookie cutter.
• Bake on ungreased cookie sheets at 375° for 7 to 10 minutes.
• Let cool before icing.
• For icing: Add all ingredients together adding more milk to get easy spreading consistency.