Tates Coconut Crisp Cookies Food

CRISPY COCONUT COOKIES

Crispy Coconut Cookies image

This recipe was passed along to me a number years ago when I made mention I was looking for new recipes to add to my collection for Christmas baking. This excellent crispy cookie is not only great at Christmas, it's one of those simple delights great to serve for any occasion ... one of those 'looks simple but you can't just eat one' kind of cookie. I suspect the cream of tartar makes for a crispy light cookie. NOTE: any fine coconut can be used when making these cookies, do not substitute with medium or coarse coconut, they just do not work for these cookies. Fine coconut is readily available in the baking section of most stores.

Provided by Gerry

Categories Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 9

Ingredients

1 cup shortening (part butter)
1/2 cup brown sugar
1/2 cup white sugar
1 egg, beaten
1 teaspoon almond extract or 1 teaspoon coconut extract
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup desiccated coconut (Do not use flaked. As NOTED in the preamble you may use the fine coconut readily found in the baking)

Steps:

Cream shortening with sugar.
Add beaten egg and extract.
Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
Add the fine dessicated coconut and mix throughly.
Roll into small balls, put on a greased cookie sheet, press down with a fork.
Bake for 15 minutes at 325, cookie should be nicely colored.
A reminder that ovens vary, so do watch your cookies!
Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.

TATE'S BAKE SHOP CHOCOLATE CHIP COOKIES

Tate's Bake Shop Chocolate Chip Cookies image

These are the best thin and crispy type of chocolate chip cookies! The recipe hails from Tate's Bake Shop in Southampton, NY. The owner, Kathleen King has a cookbook with a forward by Ina Garten (Barefoot Contessa) and the recipe is in that book, although I found it on-line. I tried these cookies this summer after my friend, Jane, turned me onto them. I had been buying them but now that I can make them, I'm saving a ton (of $) but gaining a ton(of weight)! Click on this link for photos and info. http://www.tatesbakeshoponline.com/store/ Rachael Ray featured Tate's in her Hampton's on $40. a day (she could only afford one raspberry square! - I posted the recipe here recipe #237056 . Enjoy with cold milk! *Reviewer Chef Crazed Tyler is right about the brown sugar and I have changed the amount here to reflect the proper amount! Thank you!

Provided by Oolala

Categories Dessert

Time 27m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter, 2 sticks
3/4 cup sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semi-sweet chocolate chips

Steps:

Preheat oven to 350°F.
Grease or line 2-3 cookie sheets with parchment paper.
In a large bowl, stir together flour, baking soda and salt.
In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
Add eggs to the butter mixture and mix them lightly.
Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
Remove from oven and allow to cool on wire racks.

Nutrition Facts : Calories 689.1, Fat 37.1, SaturatedFat 22.5, Cholesterol 107.5, Sodium 679.6, Carbohydrate 89.8, Fiber 3.3, Sugar 61.8, Protein 6.8

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