Coconut Cream Cheese Drop Cookies Recipes

Steps:

• Cream together butter and sugar; add eggs and mix well.
• Stir in dry ingredients and then add coconut.
• Drop from teaspoon on greased baking sheet.
• Bake at 350° for 8-10 minutes or until cookies are lightly browned around edges.

Steps:

• Heat oven to 350°F. Spray 2 cookie sheets with cooking spray.
• In food processor, place coconut. Cover; process, using quick on-and-off motion, until finely chopped. In large bowl, mix coconut, cookie mix and 1/2 cup of the macadamia nuts. Set aside.
• In medium bowl, beat cream cheese and butter with electric mixer on medium speed about 30 seconds or until smooth. Beat in egg, lemon peel and food color until well blended. On low speed, beat in coconut mixture until stiff dough forms.
• On cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Bake 8 to 10 minutes or until edges begin to brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• Place baking chips and oil in small resealable freezer plastic bag. Microwave on High 45 to 50 seconds until softened. Gently squeeze bag until chips are smooth; cut tiny tip off one corner of bag. Squeeze bag to drizzle over cookies. Sprinkle with remaining 1/2 cup macadamia nuts. Let stand until drizzle hardens, about 10 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

Steps:

• Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy, 5-7 minutes; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut., Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely., For the frosting, in a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Stir in the coconut, rolled oats, pecans and gumdrops. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Gently flatten cookies using a fork dipped in flour.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
• In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
• Bake for 15 minutes in preheated oven. Cookies should be pale.

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.

Steps:

• Preheat oven to 375°F.
• In a mixing bowl, beat together butter, cream cheese and milk.
• Beat in sugar and vanilla.
• Gradually mix in flour. Stir in walnuts.
• Drop by tablespoonful 2-inches apart on to ungreased cookie sheets.
• Bake at 375°F for 10 minutes or until edges begin to slightly brown.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil and vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Press tops lightly with a fork. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely. , In a small bowl, combine all the glaze ingredients. Spoon over cookies.

Steps:

• In a small bowl, soak currants in 1/2 cup of hot water until swollen; drain and set aside. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the 1 teaspoon vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Fold in the chopped walnuts and dried currants. Drop by rounded spoonfuls onto the cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. When the cookies are cool, frost with the brown butter frosting.
• To make the frosting: Melt butter in a small saucepan over medium hat until golden brown. Stir in the 1/4 cup of water and 1/2 teaspoon vanilla. Beat in the confectioners' sugar 1/2 cup at a time until icing is of a spreadable consistency.

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.

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.

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.

Steps:

• Cream butter and sugar until fluffy.
• Beat in egg and vanilla.
• Stir in melted chocolate.
• Sift dry ingredients and add to chocolate mixture alternately with sour cream. Mix well.
• Add nuts if desired.
• Bake 10 minutes at 350 and cool on wire rack. Frost with cream cheese frosting.
• For frosting: Mix together until creamy. Add additional powdered sugar if needed.

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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the cottage cheese, egg and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pineapple., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Top each with a cherry half. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
• Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
• Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
• Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.