Best Coconut Buttons Recipes
COCONUT BUTTONS
Really crunchy and coconutty. They look really cute on a cookie tray and they're egg -free
Provided by Colleen Smith
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 36
Number Of Ingredients 10
Steps:
- In a large bowl, cream together the butter and sugar. Add the milk and coconut extract; continue to cream until light and fluffy. Sift together the flour, baking powder, and salt; stir this into the creamed mixture with a wooden spoon, then stir in the coconut. The dough will seem crumbly, you may need to use your hands to help it come together. Divide the dough into 4 equal parts and roll into 10 inch long logs. Wrap logs in plastic or wax paper and refrigerate for at least 1 hour.
- Preheat oven to 325 degrees F ( 165 degrees C ).
- Cut each log into 1/2 inch slices with a serrated knife. Place the cookies 1 inch apart on a cookie sheet. Using a toothpick or pencil, make 4 holes in each cookie to resemble a button. Bake in the preheated oven for 20 to 25 minutes. Allow cookies to cool on wire racks. When the cookies are cool, melt the shortening and semi sweet chocolate together in a microwave or over a double boiler; mix well. Dip the cookies halfway into the chocolate and scrape off the excess with a spatula or your finger. Place them on wax paper to set.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 13.3 g, Cholesterol 13.6 mg, Fat 7.4 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 4.7 g, Sodium 88.1 mg, Sugar 5.5 g
COCONUT BUTTONS
I got this recipe from Good Housekeeping in the December 1995 issue. Really crunchy and coconutty. I took them to the church Christmas Party in 1995 and they were gone right away. They're cute on a cookie tray.
Provided by Colleen Smith
Categories Cookies
Number Of Ingredients 10
Steps:
- 1. In large bowl, with mixer at medium-high speed, beat butter, sugar, milk, coconut extract, baking powder, and salt until light and fluffy. With wooden spoon, stir in flour and chopped coconut (dough will be a bit crumbly). With hands, squeeze dough together.
- 2. Divide dough into 4 equal pieces. Shape each piece into a 10" by 1" log. Wrap each log in plastic wrap and slide onto small cookie sheet for easier handling. Refrigerate dough at least 1 hour or until firm.
- 3. Preheat oven to 325 degrees. Cut each log into 1/2-inch slices. Place slices, 1 inch apart, on 2 ungreased large cookie sheets. With toothpick, make 4 holes in each cookie to resemble a button. Place cookie sheets on 2 oven racks. Bake 20 to 25 minutes until lightly golden, rotating cookie sheets between the upper and lower racks halfway through baking time.
- 4. Remove cookies to wire racks to cool. When cookies are cool, melt chocolate with shortening. Dip bottom of each cookie into melted chocolate so that the chocolate comes slightly up the side of the cookie. With small metal spatula, scrape excess chocolate from bottom of cookie, leaving a thin layer. Place cookies, chocolate-side down, on waxed paper. Set cookies aside to allow chocolate to set. (May need to put in fridge to accomplish this.)
- 5. Store cookies in tightly covered container. Makes about 6 1/2 dozen cookies.
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