Best Coconut Drop Cookies Recipes

COCONUT AND OATMEAL DROP COOKIES

Steps:

• Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
• Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

PINEAPPLE-COCONUT DROP (SOFT) COOKIES

Steps:

• Cream shortening and sugars.
• Add beaten egg mixed with vanilla.
• Sift flour with soda and salt.
• Add to mixture alternately with the pineapple and coconut.
• Mix all items together--well, till it makes a soft batter.
• Drop by rounded teaspoon onto greased cookie sheets.
• Leave space for spreading.
• Bake at 375°F for about 10 minutes or until done.
• Be careful not to overbake this cookie.

COCONUT DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in coconut and walnuts., Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 11-14 minutes or until golden brown. Cool 2 minutes before removing to wire racks. Store in an airtight container.

BUTTERSCOTCH-COCONUT DROP COOKIES

Steps:

• Preheat oven to 375.
• In a large mixing bowl, beat together butter, sugars, eggs and vanilla. In a seperate bowl, combine flour, baking soda and salt---gradually beat into beaten mixture and combine well. Stir in coconut and butterscotch chips.
• Drp by tablespoonfuls on to ungreased cookie sheets. Bake at 375 for 9-11 minutes.

COCONUT-LIME-OATMEAL DROP COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in oats, coconut, and lime zest.
• Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

OATMEAL DATE COCONUT DROP COOKIES

Steps:

• 1. Dissolve baking soda in warm water.
• 2. Combine eggs with the baking soda water.
• 3. Mix all other ingredients on low speed of your mixer and be sure to distribute the shortening; Add the water/egg mixture and mix until all is combined.
• 4. Drop by using a cookie scoop, or by rounded teaspoons onto baking sheet covered with parchment paper.
• 5. Bake at 350 degrees for 10 to 12 minutes, depending on your oven. If you prefer a softer cookie (we like crisp) bake until light golden brown.

COCONUT OATMEAL DROP COOKIES

Steps:

• Preheat the oven to 375°.
• In a bowl, combine the first 4 ingredients; set aside.
• In another larger bowl, cream the butter with the sugars for 2 minutes or until smooth.
• Add in the egg and vanilla; beat well.
• Add in the dry ingredients; mix thoroughly.
• Stir in the oats and coconut.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets (leave room for expansion).
• Bake for 12-14 minutes or until lightly golden.
• Cool the cookies in the pan for 5 minutes; then transfer cookies to a wire rack to cool completely.

COCONUT CREAM CHEESE DROP COOKIES

Steps:

• Cream together the butter, cream cheese, sugar, salt, and vanilla.
• Add egg and milk; beat well.
• Stir in the flour and toasted coconut.
• Drop cookie batter from teaspoons onto ungreased baking sheet then press a pecan half or cherry half into the top of each.
• Bake at 325° for 18 to 20 minutes.
• Remove cookies to a rack to cool.
• Makes about 5 dozen cookies.
• *Totoast coconut in the oven, spread coconut on a baking sheet in a single layer.
• Bake at 325°, stirring occasionally, until golden brown, about 10 minutes.

COCONUT LEMON DROP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter, sugar, and vanilla seeds in a mixing bowl with an electric mixer until creamy. Add eggs, one at a time, and beat until light and fluffy. Stir in vanilla and lemon extracts.
• Combine flour, coconut, pudding mix, baking soda, and salt in a separate bowl. Add to the creamed mixture in batches, stirring until combined. Drop cookie dough onto baking sheets using a teaspoon or cookie scoop.
• Bake in the preheated oven until the edges are lightly golden, 10 to 11 minutes. Leave on the baking sheets for 1 to 2 minutes before removing to a rack to cool completely.

COCONUT RAISIN DROP COOKIES FOR 100 BY FREDA

Steps:

• 1. Commercial mixer is used in this recipe; Preheat Oven @ 375 a Large 18x26 baking sheet pan "GREASED" or pam sprayed, or use parchment paper lined.
• 2. Add Ingredients in order Listed into Mixer bowl. Using low speed Mix for 2 min. or til well blended.
• 3. Drop by 1" scoop onto baking sheet, lined with parchment paper in rows, 4 x 6 across. Bake about 10 minutes. . . til golden on the edges. These freeze well.

COCONUT CASHEW DROP COOKIES

Steps:

• Preheat oven to 350°F
• In large bowl, beat together butter, the sugars, vanilla and egg until creamy. Gradually stir in flour, baking soda and salt. Stir in coconut and cashews and blend well.
• Drop dough by tablespoons about 2 inches apart onto ungreased cookie sheets; flatten slightly.
• Bake 8-10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack to cool completely.

COCONUT OATMEAL DROP COOKIES

Steps:

• 1. Preheat the oven to 375°. 2. In a bowl, combine the first 4 ingredients; set aside. 3. In another larger bowl, cream the butter with the sugars for 2 minutes or until smooth. 4. Add in the egg and vanilla; beat well. 5. Add in the dry ingredients; mix thoroughly. 6. Stir in the oats and coconut. 7. Drop by rounded teaspoonfuls onto ungreased cookie sheets (leave room for expansion). 8. Bake for 12-14 minutes or until lightly golden. 9. Cool the cookies in the pan for 5 minutes; then transfer cookies to a wire rack to cool completely.

COCONUT DROP COOKIES

Steps:

• Preheat oven to 350. Lightly grease cookie sheets.
• Cream together butter and brown sugar.
• Add eggs and beat well.
• Sift together flour, cream of tarter, and baking soda. Gradually beat into the creamed mixture; blend well.
• Add coconut. The mixture will be very thick.
• With hands, form into balls the size of a walnut.
• Place on a greased cookie sheet and flatten with a fork dipped in sugar.
• Bake for 9-10 minutes.

ORANGE COCONUT DROP COOKIES BY ROSE

Steps:

• Preheat oven to 350. In a large mixer bowl, combine sugar, butter, eggs, baking powder, salt, vanilla and orange extracts. Beat on low speed, until well mixed. Stir in flour and coconut, mix well. Drop by rounded tablespoons 2 inches apart onto greased cookie sheet or parchment paper lined cookie sheet. Bake 8 to 12 minutes until edges are lightly browned. Remove and cool.
• Sometimes I use a little confectioner sugar drizzle but the cookies don't need it. It's up to your taste. Enjoy