COCONUT CHIPS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Remove the flesh from 1 brown coconut, leaving the thin skin on. Shave the coconut flesh into thin strips using a vegetable peeler. Toss 2 cups of the shaved coconut with 1 to 2 teaspoons confectioners' sugar. Spread on a parchment-lined baking sheet and toast in a 300 degrees F oven, stirring occasionally, until golden, 20 to 25 minutes.
COCONUT CRISPS
Make and share this Coconut Crisps recipe from Food.com.
Provided by Vicki in CT
Categories Drop Cookies
Time 35m
Yield 6 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Cream sugar and butter; add eggs one at a time beating well after each addition.
- Add vanilla.
- Sift flour, baking powder and salt into mixture.
- Combine cornflakes, coconut, and nuts. Gently fold this into batter.
- Drop by teaspoonfuls onto a greased baking sheet.
- Bake for 15 minutes until golden.
Nutrition Facts : Calories 1458.6, Fat 80.2, SaturatedFat 47.5, Cholesterol 215, Sodium 791.5, Carbohydrate 177.9, Fiber 8.1, Sugar 108.2, Protein 16.3
LACY COCONUT CRISPS
Lace is fitting, even for dessert. Drops of coconut cookie dough flatten into chewy, lacy delicacies when baked in the oven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Sift together flour, sugar, and salt into a medium bowl. Add coconut milk, and stir until well combined. Stir in vanilla and shredded coconut. Add butter, and stir until combined. Refrigerate 30 minutes.
- Drop teaspoons of batter onto baking sheets lined with nonstick baking mats, spacing about 3 1/2 inches apart. Using moistened fingers, gently flatten cookies to the size of quarters.
- Bake, rotating sheets halfway through, until cookies are flat and edges are golden, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks; let cool completely. Wipe mats and cool sheets between batches.
JEWELED COCONUT CRISPS
When I anticipate a busy day during the holiday season, I make this cookie dough the night before. The next day, I just slice and bake. -Eileen Milacek, Waukomis, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and mix well. Stir in cherries and pecans. , Shape into two 8-in. logs. Sprinkle the coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic. Refrigerate for 4 hours or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 152 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
COCONUT CRISPS
Made with filo pastry. Serve with coffee for dessert. Whilst recipe calls for butter and oil, I just spray my filo with vegetable oil spray.
Provided by Wendys Kitchen
Categories Dessert
Time 16m
Yield 16 crisps
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F or 220°C
- Stir together butter and oil.
- Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered.
- Brush with some butter mixture and sprinkle with 1 teaspoon sugar and 1/2 tsp cinnamon.
- Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining teaspoon sugar.
- Cut phyllo in half crosswise and stack. Cut stack into quarters and cut each quarter diagonally twice (in an X) to form 4 triangles (for a total of 16 triangles).
- Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut.
- Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total.
Nutrition Facts : Calories 33.2, Fat 2.4, SaturatedFat 1.2, Cholesterol 1.9, Sodium 16.9, Carbohydrate 2.9, Fiber 0.2, Sugar 1.4, Protein 0.2
CRISPY COCONUT COOKIES
This recipe was passed along to me a number years ago when I made mention I was looking for new recipes to add to my collection for Christmas baking. This excellent crispy cookie is not only great at Christmas, it's one of those simple delights great to serve for any occasion ... one of those 'looks simple but you can't just eat one' kind of cookie. I suspect the cream of tartar makes for a crispy light cookie. NOTE: any fine coconut can be used when making these cookies, do not substitute with medium or coarse coconut, they just do not work for these cookies. Fine coconut is readily available in the baking section of most stores.
Provided by Gerry
Categories Dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Cream shortening with sugar.
- Add beaten egg and extract.
- Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
- Add the fine dessicated coconut and mix throughly.
- Roll into small balls, put on a greased cookie sheet, press down with a fork.
- Bake for 15 minutes at 325, cookie should be nicely colored.
- A reminder that ovens vary, so do watch your cookies!
- Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.
COCONUT OATMEAL CRISPIES
My mother-in-law baked these cookies in the 1930s for her two sons, and later for her grandchildren. Now I make them for my grandchildren and great-grandchildren.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- 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 the oats, flour, coconut, baking soda and salt; gradually add to creamed mixture and mix well. Shape into two 6-in. rolls; wrap each roll in plastic wrap. Refrigerate for 1 hour or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 220 calories, Fat 10g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 170mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT CHIPS
These coconut chips pair perfectly as a garnish on your favorite coconut cake, or as a tasty afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Snacks
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard.
- Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
- Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.
- Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin, if desired. Rinse and dry coconut. Using a mandoline or a vegetable peeler, remove strips from edges.
- Divide coconut strips between 2 rimmed baking sheets in a single layer; season with salt. Bake until toasted, about 10 minutes.
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