Tropical Cookies Food

TROPICAL COOKIES

Steps:

• Sift or mix flour, sugar, soda and salt in large bowl.
• In separate bowl, mix remaining ingredients.
• Then mix both together.
• Form dough into 1-inch balls and place 2 inches apart on un-greased cookie sheets.
• Bake in oven at 325°F or 165°C for 15-18 minutes.

TROPICAL OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Combine the flour, baking powder, baking soda, salt and allspice in a medium bowl. In a large bowl, beat the butter and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended, then beat in the vanilla.
• With the mixer at low speed, add the flour mixture in two batches, beating until just combined. Using a wooden spoon, stir in the oats, chocolate chips, coconut, pecans and dried fruit until incorporated. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
• Drop the dough by tablespoons onto the lined baking sheets (you should fit about 12 cookies on each baking sheet).
• Bake until the cookies are slightly browned around the edges and the centers are beginning to turn golden, 17 to 20 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire rack to cool completely.

TROPICAL WHITE CHOCOLATE COOKIES

Steps:

• Beat first 4 ingredients at medium speed with an electric mixer until creamy. Add eggs,beating until blended. Add coconut,lime rind,and lime juice,beating until blended.
• Combine flour,baking soda and salt in a mixing bowl;gradually add to butter mixture,beating well. Stir in white chocolate morsels and macadamia nuts. Drop by rounded tablespoonfuls onto ungreased baking sheets.
• Bake at 375 for 10-12 minutes or until lightly browned. Cool on wire racks.

TROPICAL MANGO COOKIES

Steps:

• Preheat oven to 350 degrees.
• Peel the mangoes and cut off the pulp around the seed. Put in a food processor and puree.
• Using an electric mixer, cream together butter and sugar until fluffy. Beat in egg. Stir in baking soda, fruit puree and vanilla and molasses.
• Stir together the dry ingredients until well combined. Gradually add to the butter and sugar mixture. Mix coconut and Macadamia nuts. Stir into the cookie batter using a wooden spoon.
• Drop by teaspoonfuls onto greased cookie sheets, flattening with a fork to make a criss-cross pattern.
• Bake 12-15 minutes or until done.