CHEWY COCONUT COOKIES
Lots of coconut and sugar make these cookies chewy and delicious.
Provided by N. Hoff
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 50m
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 11.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 62.5 mg, Sugar 6.8 g
CHEWY CRISPY COCONUT COOKIES
Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!
Provided by Melissa J
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
- Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 14.5 g, Cholesterol 14.3 mg, Fat 4.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 130.4 mg, Sugar 8.3 g
CHEWY OATMEAL COOKIES WITH COCONUT
When our family gathered at my aunt's summer home on Mackinac Island a few years back, she pulled out her tried-and-true recipe and made these wholesome cookies. I think of her and that memorable vacation every time I make these for my own family.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 158 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 189mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
CHEWY EVIL OATMEAL RAISIN COCONUT COOKIES
I adapted this recipe from several different ones, to come up with the perfect oatmeal rasin cookie. The coconut helps keep the cookies chewy and adds nice flavor.
Provided by Chef Itchy Monkey
Categories Drop Cookies
Time 31m
Yield 5-6 dozen cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.
- Stir together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually beat into butter mixture. Stir in oats, raisins and coconut.
- Drop by tablespoonfuls onto parchment-covered baking sheets.
- Bake about 11-13 minutes until golden brown. Cool completely on wire rack.
- Store in airtight container to keep the cookies soft and chewy.
CHEWY COCONUT-MACADAMIA NUT COOKIES
Enjoy these delicious cookies packed with oats, macadamia nuts and cinnamon - a perfect baked dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 42
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
- On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 8 g, TransFat 0 g
ALMOND-COCONUT CHEWY CHOCOLATE COOKIES
Our macaroon-cookie confection joins coconut and fudgy dough in mouthwatering matrimony; roasted almonds seal the deal. The fact that these treats are also kosher and gluten-free makes them a love match for Passover--and for life.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h50m
Yield Makes about 24
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, cocoa, and salt.
- In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
- Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.
CHEWY COCONUT COOKIES
These cookies are so chewy and delicious! Margarine or real butter work well but the real butter I think gives it that extra flavor:) The key is to under bake them. I usually take them out once they're semi golden and put them on a cooling rack immediately. Easy to make!
Provided by Chachie
Categories Drop Cookies
Time 20m
Yield 1 dozen
Number Of Ingredients 9
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-LIME SUGAR COOKIES(ATK)
The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.
Provided by Coppercloud
Categories Dessert
Time 26m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, coconut, baking soda, baking powder, and salt. Set aside.
- Combine 1 1/2 cups of sugar, the lime zest, and cream cheese in a large bowl. Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet. Whisk in the oil then the egg, milk and lime juice. Mix until smooth. Use a rubber spatula to fold the dry ingredients into the wet, until a soft dough comes together.
- Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Sprinkle the tops of the cookies with the remaining sugar in the pie plate, using about 2 teaspoons per sheet of cookies.
- Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set and beginning to brown. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
Nutrition Facts : Calories 164.7, Fat 7.7, SaturatedFat 3.4, Cholesterol 18.1, Sodium 106.5, Carbohydrate 22.6, Fiber 0.4, Sugar 13.4, Protein 1.7
KING ARTHUR CHEWY COCONUT CHOCOLATE CHUNK COOKIES
Coconut lovers rejoice! This moist, chewy cookie combines coconut dough with flaked or shredded coconut and chocolate chunks, for an irresistible grown-up take on a chocolate chip cookie. I got this recipe from an email from King Arthur Flour and as I love all of their recipes, and specially love coconut and chocolate - this has got to be a winner. UPDATE: Finally made these and so glad I did - they don't flatten out and turn hard like so many of my cookies and the taste is very rich so one goes a long way. I think next time I'll add walnuts to make it even better.
Provided by Bonnie G 2
Categories Dessert
Time 40m
Yield 40 Cookiwa, 40 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F Lightly grease two baking sheets, or line with parchment paper.
- In a large mixing bowl, cream together the butter, coconut milk powder and sugars. Stir the coconut milk powder through a strainer as you add it to the mixing bowl, to take out any lumps.
- Beat in the egg, corn syrup, and coconut flavor. Scrape the sides and bottom of the mixing bowl, and beat for another 30 seconds to make sure everything is evenly combined.
- Whisk together the flour, salt, baking soda, and baking powder; beat into the butter mixture until evenly combined.
- Mix in the coconut and chocolate chips or chunks.
- Scoop by the tablespoonful onto the prepared baking sheets, and bake for 9 to 11 minutes. A tablespoon cookie scoop works well here.
- Bake just until the edges of the cookies are a light golden brown. Remove from the oven and let the cookies cool on the pan for 5 minutes before transferring to a rack to finish cooling completely.
Nutrition Facts : Calories 163.5, Fat 11.7, SaturatedFat 8.7, Cholesterol 13.8, Sodium 101.7, Carbohydrate 15.1, Fiber 2.4, Sugar 6, Protein 2.2
SOFT & CHEWY COCONUT CREAM SANDWICH COOKIES
They're soft. They're chewy. They're also sweet, creamy and altogether scrumptious. Behold your new favorite coconut-cream sandwich cookie recipe!
Provided by My Food and Family
Categories Dairy
Time 3h
Yield 42 servings, 1 cookie sandwich each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 90, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CHEWY COCONUT-LIME SUGAR COOKIES
Categories Apple
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, coconut, baking soda, baking powder, and salt together in medium bowl. Set aside. Place 1½ cups sugar, lime zest, and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and lime juice; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms. Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
CHEWY COCONUT-CHOCOLATE CHIP COOKIES
For these ultra-chewy and tender cookies, I started with the traditional chocolate chip cookie, took out some sugar and half the butter (but left enough to keep it delicious!), swapped the flour for whole wheat, and added oats and shredded coconut, which toast and caramelize to give the cookies an extra chewy texture.
Provided by Daphne Oz
Categories HarperCollins Cookies Dessert Chocolate Coconut Oat Bake
Yield Makes 2 dozen cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, oats, coconut, baking soda, and salt.
- In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed fluffy and yellow.
- Add the vanilla and the eggs, one at a time, beating after each addition for 30 seconds.
- Reduce the speed to medium-low and add the flour mixture in three parts, beating for about 10 seconds after each addition. Add the chocolate chips and mix until just combined.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Scoop out portions of dough the size of golf balls, roll them between your palms loosely, and place them 2 inches apart on the baking sheet (you'll need to bake the cookies in several batches). Bake for 14 minutes, or until the cookies are set around the edges. Halfway through baking, remove the pan from the oven and drop it onto a heat-safe flat surface, such as the open oven door (this deflates the cookies, creating a deliciously chewy center and crisp edges-in other words . . . perfect!). Immediately return the cookies to the oven, rotating the pan 180 degrees, and complete baking, until the center resists light pressure but is still somewhat soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat to make the rest of the cookies.
- Do Ahead:
- To store extra dough and make future cookie baking a breeze, roll out balls and freeze them on a cookie sheet. Once they're set, transfer them to a resealable freezer bag or airtight container and keep them frozen for up to 3 months. Let the dough balls sit out at room temperature for 15 minutes before baking as usual.
CHEWY LIME AND COCONUT SUGAR COOKIES
Steps:
- 1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpats. 2. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside. 3. Using a mixer, beat together the butter and sugar until smooth and very fluffy. This will take a couple of minutes. 4. Beat in the egg, vanilla extract, lime juice and lime zest. Mix until well combined. 5. Gradually add in the dry ingredients and toasted coconut. Mix until combined, don't over mix. 6. Roll rounded teaspoonfuls of cookie dough into balls. Put sugar in a small bowl and roll cookie dough balls in the sugar. Place on lined cookie sheets about 1 1/2 inches apart. 7. Bake 8 to 10 minutes or until lightly browned. The cookies will start to crack a little bit. 8. Let stand on cookie sheet two minutes. Move cookies to a cooling rack. *Note-to toast the coconut-place coconut on lined baking sheet. Bake for 5-8 minutes at 350 degrees. Tossing a couple of times. Remove from oven when coconut is light brown.*
CHEWY COCONUT-LIME SUGAR COOKIES- COOKS ILLUSTRATED
Steps:
- 1. Adjust oven rack to middle position and heat oven to 350. Line 2 large rimmed baking sheets with parchment. 2. Whisk flour, coconut, baking soda, baking powder, and salt together in medium bowl. Set aside. 3. Place 1 1/2 C sugar, lime zest, and cream cheese in large bowl. Place remaining 1/3 C sugar in a pie plate. Pour warm butter over sugar and cream cheese and whisk to combine. Whisk in oil. Add egg, milk, and lime juice; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogenous dough forms. 4. Divide dough into 24 pieces, about 2 T each. Using hands, roll dough into balls and roll in sugar. Place 12 balls on each cookie sheet. Using the bottom of a drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops with more sugar. 5. Bake until edges are just beginning to brown, 11-13 min., rotating after 7 min. Cool on baking sheets for 5 min. Transfer to wire rack to cool to room temperature.
CHEWY OATMEAL COCONUT BAR COOKIES
This is a version of a different coconut bar cookie recipe made with butter. I tried it with coconut oil instead and it came out tasting much better. It is also made with much less sugar than the original recipe.
Provided by Carel
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.
- Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.
Nutrition Facts : Calories 243.5 calories, Carbohydrate 34.9 g, Fat 11.5 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 9.5 g, Sodium 3.4 mg, Sugar 21.5 g
CHEWY COCONUT COOKIES
I love coconut, and these cookies are the perfect way to satisfy my craving! This recipe makes six dozen chewy treats that are perfect with a nice cup of hot tea or coffee. These are the perfect treat for unexpected guests, OAMC, bake sales, or give some away as a sure-fire Pick-Me-Up to a friend who needs to smile. Dough must chill for at least 2 hours before baking, which has not been included in prep time.
Provided by TGirl
Categories Dessert
Time 18m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 82.2, Fat 3.7, SaturatedFat 1.9, Cholesterol 9.3, Sodium 38.4, Carbohydrate 11.6, Fiber 0.4, Sugar 6, Protein 1
CHEWY COCONUT LIME SUGAR COOKIES
How to make Chewy Coconut Lime Sugar Cookies
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely.
- In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
- Using a mixer, beat together the butter and sugar until smooth and very fluffy.
- Beat in egg, vanilla extract, lime juice and lime zest.
- Gradually blend in the dry ingredients and toasted coconut.
- Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
- Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
- Let stand on cookie sheet two minutes before removing to cool on wire racks.
CHEWY COCONUT-PECAN COOKIES RECIPE - (4.7/5)
Provided by msippigrl
Number Of Ingredients 10
Steps:
- In a mixing bowl, stir together the flour, salt, and baking soda. Set aside. In another mixing bowl and using a hand mixer, beat together the butter and both sugars until creamy. Beat in the egg and vanilla until fluffy. Add the flour mixture to the creamed mixture and stir until well combined. Fold in the coconut and pecans. Lightly cover the bowl of dough and put in the freezer for about 20 minutes. (Rolling into balls will be easier.) Preheat oven to 350°F. Roll dough into 1-inch balls and place about 2 inches apart on an ungreased baking sheet. Bake for 9 to 12 minutes, or until set. They will look a bit undercooked and won't be brown. (If you bake them until they begin to brown, the cookies will turn out crispy instead of chewy.) Let stand on baking sheet for 1 minute, then carefully transfer cookies with a flat metal spatula to a wire rack to cool. Note: These cookies spread out to almost flat when they bake, that's the way they should be because they don't have any baking powder in them. *Most flaked coconut has long strands that I didn't want in the cookies so I pulsed it in the food processor using the steel blade until desired size.
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 RECIPE - (4.4/5)
Provided by kristentirrell
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F degrees. Line baking sheets with parchment paper or a silicone baking mat. In a large bowl beat the butter, sugars & honey together until light and fluffy. Add in the egg and vanilla and continue mixing. In a separate medium sized bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture and beat on low to low-medium speed until almost combined. Then beat in the boiling water and coconut. Drop the cookie dough into small balls (slightly under a tablespoon) on your prepared cookie sheet 3 inches apart. Bake for 8 to 10 minutes until the edges are just starting to brown and the tops are beginning to set. Allow to cool on the cookie sheet for about 5 to 10 minutes, then continue cooling on a wire rack.
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