Coconut Lace Cookies Recipes

Steps:

• Mix flour and salt together in a mixing bowl and set aside.
• In mixer bowl blend thoroughly together shortening, eggs, sugar, vanilla and orange rind.
• Add to the flour and salt mixture and blend well.
• Fold in oats and coconut.
• Drop teaspoonful size amounts onto very lightly greased cookie sheets, allowing 2 inches between each cookie.
• Flatten thin with a knife which has been dipped in ice water.
• Bake in a preheated 375 degree Fahrenheit oven for 10 to 15 minutes or until brown around the edges.
• Remove quickly from cookie sheet and cool on paper towels.
• Note: Cookies will crisp up when completly cooled.
• Do not store in tightly sealed container.
• Enjoy!

Steps:

• In a large bowl, combine the confectioners' sugar and flour. Stir in coconut milk and vanilla. Add coconut and butter; mix well. Cover and refrigerate for at least 30 minutes., Drop by scant teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake at 350° for 6-7 minutes or until lacy and edges are golden brown. Allow cookies to cool completely before carefully removing from foil.

Steps:

• Heat oven to 350 degrees. Mix all ingredients in a bowl until well combined. Line baking sheets with parchment paper or no-stick aluminum foil. Drop batter 3/4-tsp. at a time on baking sheet, leaving plenty of space between each. Cookies will spread to 4 or 5 inches in diameter when baked.
• Bake 10 to 12 minutes, until thin and golden. Check early to make sure they don't overbrown. Line a wire rack with wax paper. Carefully remove cookies from baking sheet. They will be sticky, and a thin, metal spatula works best. Gently transfer to wax paper on wire rack and let cool.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
• In a large bowl, mix together the sugar, coconut, melted butter, flour, vanilla, and salt.
• Using a 1/2-ounce cookie scoop or a tablespoon, scoop 6 balls of dough, 3 to 4 inches apart, on each baking sheet. Lightly flatten the tops of the dough. Cook until golden, 8 to 10 minutes. Allow the cookies to cool on the parchment paper, about 15 minutes.
• Place the chocolate in a bowl and place over a pan of barely simmering water. Stir until the chocolate has melted. Using a fork, drizzle the tops of the cookies with the melted chocolate. Freeze the cookies until the chocolate has set, about 5 minutes. Remove the cookies from the freezer and store in an airtight container at room temperature.
• Cook's Note: If the cookies have baked into one another, use a knife or metal spatula to separate the cookies then allow to cool.

Steps:

• Make cookies
• Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with nonstick liners.
• Melt butter with brown sugar and salt in a metal bowl set over a pot of simmering water, stirring occasionally. Stir in coconut, oats, and flour until just combined. Remove pot from heat but keep batter warm over pot (so batter is easier to spread).
• Drop rounded teaspoons of batter at least 3 1/2 inches apart on 1 baking sheet and spread each to about 2 inches with an offset spatula or back of a spoon. Bake until cookies are bubbling and golden brown, 8 to 12 minutes. Cool on baking sheet on a rack until firm, 3 to 4 minutes, then transfer cookies to rack to cool completely. Form and bake more cookies on second baking sheet (wipe liners clean and cool between batches).
• Decorate with chocolate
• Cool melted chocolates slightly. Transfer each to a sealable bag and snip a 1/16-inch opening at a corner of each bag. Put some of cooled cookies on a parchment-lined tray that will fit in freezer, then pipe chocolates decoratively over cookies. Freeze 2 to 3 minutes to set chocolate, then carefully remove cookies from parchment.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
• Drop teaspoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.

Steps:

• Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.

Steps:

• Combine oats, sugar, flour, and salt; mix well.
• Stir in remaining ingredients.
• Drop by 1/2 teaspoonfuls 3 inches apart onto aluminum foil-lined cookie sheets.
• Bake at 350 degrees F for 6 to 8 minutes or until edges are brown.
• Cool completely before removing.