COCONUT ALMOND COOKIES
Steps:
- Heat oven to 350°F.
- Combine butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; beat until well mixed. Add flour and baking soda; beat at low speed until well mixed. Stir in coconut, almonds and 1/2 cup white baking chips.
- Drop mixture by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-11 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.
- Place 3/4 cup white baking chips and shortening in bowl. Microwave, stirring every 30 seconds, 1-2 minutes or until melted. Drizzle over cooled cookies in crisscross pattern.
Nutrition Facts : Calories 80 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 35 milligrams, Carbohydrate 9 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
COCONUT-ALMOND COOKIE BARK
As kids, my friends and I sandwiched Almond Joys between cookies. For our high school reunion, I re-created the idea with a tasty baked version that breaks apart like chocolate bark.-Faith Cromwell, San Francisco, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 pounds.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a small heavy saucepan, melt butter over medium heat. Heat 6-8 minutes or until golden brown, stirring constantly. Transfer to a large bowl; cool 15 minutes., Whisk in sugars, egg and extract until smooth. In another bowl, whisk flour and salt; stir into sugar mixture. Fold in 1 cup coconut and 3/4 cup chocolate chips. Press into an ungreased 15x10x1-in. baking pan. Bake 24-28 minutes or until golden brown. , Transfer pan to a wire rack; sprinkle with remaining chocolate chips. Toast remaining coconut. Spread chocolate chips evenly over cookie. Sprinkle with remaining coconut; top with almonds. Cool completely in pan on a wire rack. , Refrigerate 15 minutes or until chocolate is set. Break cookie into pieces.
Nutrition Facts : Calories 150 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 104mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
TOASTED ALMOND-COCONUT FINANCIERS
These simple, French-style cookie-cakes are usually baked in special rectangular molds to resemble little bars of gold. In her book "Paris Sweets" (Clarkson Potter, 2012), Dorie Greenspan makes the process easier by baking them in mini-muffin tins, and the method works beautifully. They bake up soft and chewy, into perfect two-bite-size treats. This recipe uses toasted almond flour, which deepens the flavor. A dip in melted bittersweet chocolate gives the financiers a polished look and balances out their sweetness. This recipe makes 12, but easily doubles for a crowd.
Provided by Samantha Seneviratne
Categories snack, cakes, cookies and bars, finger foods, dessert
Time 40m
Yield 12 financiers
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Grease a 12-cup mini-muffin tin.
- On a rimmed baking sheet, spread out the coconut and almond flour, side by side. Toast until both are lightly browned, 8 to 10 minutes, stirring halfway through and keeping a close watch at the end. Transfer to a large bowl and let cool slightly.
- Use your fingertips to grind the coconut with the almond flour to break it down into small pieces. Add the sugar, flour and salt, and whisk to combine.
- Whisk in the egg whites and almond extract, then the melted butter.
- Divide the batter evenly among the greased cups. (A small cookie scoop makes easy work of this task.) Tap the pan on the countertop to smooth the tops.
- Bake until the cakes spring back when pressed gently in the center, 18 to 20 minutes. Pop them out of the tin, using a small offset spatula or knife to loosen the edges if needed, and let them cool completely on a wire rack.
- Melt the chocolate and oil together in a small bowl in short, 10-second bursts in the microwave, stirring between each. (Alternatively, melt the chocolate and oil over a double boiler on the stove.)
- Dip half of each financier in the chocolate and set on a rack until set, at least 30 minutes.
COCONUT CRUNCH COOKIES
These sweet drop cookies are loaded with coconut and chocolate chips. Their crisp edges and soft centers add up to a perfect cookie.-Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the coconut, chocolate chips and almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 138 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
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.
COCONUT ALMOND FLOUR CHOCOLATE CHIP COOKIES
These almond flour cookies are so delicious, but also gluten free!
Provided by theweakest
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add vanilla extract. Beat in eggs one at a time.
- Combine almond flour, coconut flour, baking soda, and salt in a separate bowl. Mix into the creamed butter mixture until just combined. Add chocolate chips, oats, and coconut; stir again just until combined.
- Scoop cookie dough onto the prepared baking sheets.
- Bake in the preheated oven until browned, 12 to 15 minutes.
Nutrition Facts : Calories 151 calories, Carbohydrate 13.9 g, Cholesterol 28.7 mg, Fat 10.4 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 169.9 mg, Sugar 12.2 g
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