COCONUT LEMON MELTAWAYS
These melt in your mouth cookies will please everyone. They can either be baked and dry on the outside or refrigerated and moist through and through.
Provided by Ambervim
Categories Dessert
Time 1h12m
Yield 1 Batch
Number Of Ingredients 10
Steps:
- Preheat oven to 200°F.
- Mix dry ingredients in electric mixer.
- Mix wet ingredients in bowl or cup with a spout.
- With mixer on low, slowly stream wet into dry.
- Stream coconut oil into the mix.
- Form into small balls.
- Option 1.
- Place in oven until they crack open. This should be about an hour, maybe more.
- When done, they will be dry on the outside and melt in your mouth moist on the inside.
- Option 2.
- Just refrigerate for at least 1 hour. These will be soft and moist.
- Dust with powered sugar.
Nutrition Facts : Calories 2759.5, Fat 274.6, SaturatedFat 242.2, Sodium 127.8, Carbohydrate 86.8, Fiber 56.4, Sugar 27.9, Protein 23.8
MACADAMIA-COCONUT MELTAWAYS
Make and share this Macadamia-Coconut Meltaways recipe from Food.com.
Provided by pamela t.
Categories Dessert
Time 1h16m
Yield 52 cookies
Number Of Ingredients 7
Steps:
- Pulse macadamias and 1/4 C sugar in the food processor until the nuts are chopped fine.
- Add coconut; continue to pulse until all ingredients are finely ground.
- Mix softened butter, vanilla and salt in a large bowl on medium speed until creamy. Add the nut mixture and remaining 3/4 C sugar and mix.
- Add flour and mix until a soft dough forms.
- Refrigerate dough for one hour.
- Heat oven to 325 F
- With lightly floured hands, shape dough into balls (about the size of a teaspoon).
- Place 1" apart on a baking sheet.
- Bake 16 minutes or until the tops of the cookies are dry and set and the bottoms light brown.
- Cool completely.
- Dust tops of cookies with powdered sugar.
- Serve.
MACADAMIA-COCONUT MELTAWAYS
Steps:
- 1. Pulse macadamia nuts and 1/4 cup of the sugar in food processor until nuts are chopped fine (do not over process). Add coconut; continue to pulse until everything is finely ground.
- 2. Beat butter, vanilla and salt in a large bowl with mixer on medium speed until creamy. Add the nut mixture and the remaining 3/4 cup of sugar: beat until creamy. Add flour and beat until a soft dough forms. Chill dough 1 hour.
- 3. Preheat oven to 325°F. With lightly floured hands, shape scant tablespoons of dough into balls. Place 1 inch apart on ungreased baking sheet. Bake 16 minutes, or until tops are dry and bottoms are light brown. Move the cookies with a spatula to a wire rack and cool completely. Dust the tops with confectioners' sugar before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COCONUT MELTAWAYS
Love coconut and love these cookies...:) Enjoy!
Provided by Cassie *
Categories Cookies
Time 35m
Number Of Ingredients 5
Steps:
- 1. In a bowl, mix the flour, corn starch and sugar. Blend in the butter to form soft dough. Cover and chill until dough is firm enough to form a ball.
- 2. Shape into 3/4 inch balls, roll in coconut and place on an ungreased baking sheet about 1 1/2 inches apart.
- 3. Flatten each ball with a floured fork. Bake in a 300 degree oven for 20 - 25 minutes or until lightly browned. You can add 2 tsp almond extract if so desire and make them almond melt aways. Sometimes I sprinkle cooled cookies with confectioners' sugar.
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