COCONUT LEMON CRISPS
We had these cookies at our wedding reception, where they brought smiles and compliments. They've become one of our anniversary dinner trademarks. -Segarie Moodley, Longwood, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- Cream the butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-in. cutter plus a smaller cutter so the center is cut out of each cookie. , Place 1 in. apart on lightly greased baking sheets. Brush egg white over cookies with cutout centers; sprinkle with coconut. Bake at 350° for 8-10 minutes. Remove to wire racks to cool. , For filling, in a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon juice. Cool to room temperature without stirring., Spread a teaspoonful of filling on the bottom of each solid cookie; place coconut topped cookie over lemon filling. Store in the refrigerator.
Nutrition Facts : Calories 253 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 149mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
APPLE, WALNUT AND COCONUT CRISP
If you've been looking at my recipes, you'll have noticed I'm not into 'glam' desserts or cooking. I love homey fare, things that put a smile on my family's face. This recipe qualifies. Don't forget the ice cream or whipped cream.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190C).
- Butter a 9 inch square baking pan.
- Peel, core and slice the apples into 1/3 inch slices.
- Toss them in a large bowl with the lemon juice to prevent discolouration.
- Layer the apples in the baking pan.
- Combine the flour, oats, walnuts, coconut, brown sugar, cinnamon, allspice, salt and vanilla.
- Add the butter and cut in until mixture resembles coarse meal.
- Sprinkle over apples and bake in the middle of the oven for 35-40 minutes; or until topping is browned and apples are tender.
LEMON CHEWY CRISPS
Great fresh lemon taste in a chewy little cookie with a nice crisp brown edge. If you don't have the almonds, you can substitute 1/4 cup additional sugar instead.
Provided by Jennifer Lipka
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
- On low speed, beat in flour just until blended.
- Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
- Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 11.7 g, Cholesterol 17.9 mg, Fat 5.1 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 53.6 mg, Sugar 6.4 g
LEMON-COCONUT CREAM DROPS
Distinctive cookies flavored with lemon, coconut and cream cheese - made using Betty Crocker® sugar cookie mix!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 36
Number Of Ingredients 10
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.
Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 20 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 11 g, TransFat 1/2 g
LEMON COCONUT BITES
The tangy lemon flavor of this layered bar dessert is especially delicious on a warm day. It takes me back to selling lemonade on the sidewalk as a little girl. -Donna Biddle, Elmira, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON COCONUT CRISPS
From a 1961 booklet from the Southern California Gas Company entitled "Smart Girls Cook with Modern Gas".
Provided by Laura Sage
Categories Dessert
Time 30m
Yield 4 dozen cookies
Number Of Ingredients 4
Steps:
- Put all ingredients into mixing bowl. Stir to blend well.
- Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets.
- Bake at 375° for 15-18 minutes.
Nutrition Facts : Calories 379.5, Fat 36.3, SaturatedFat 14.5, Cholesterol 105.8, Sodium 95.9, Carbohydrate 11.3, Fiber 1.1, Sugar 10.2, Protein 3.8
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