Coconut Snowflake Cookies Recipes

Steps:

• Grind 1/2 cup of the coconut in food processor.
• Chop remaining coconut and set aside.
• Add flour, 1/4 cup of the confectioners' sugar and the salt.
• Pulse to blend.
• Add butter and vanilla; pulse until dough comes together.
• Heat oven to 350 degrees.
• Roll dough into 1-inch balls.
• Place dough balls 1 inch apart on an ungreased baking sheet.
• Bake cookies until firm but tender, 15 minutes.
• Remove to rack, let cool completely.
• In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
• Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
• Dip in chopped coconut and set aside for glaze to dry.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, cream the shortening with the sugar. Add the eggs and vanilla and mix well. Sift the flour and salt into the creamed mixture and stir in gradually. Chill dough for at least one hour.
• Roll the chilled dough out to 1/8 inch thick and cut into desired shapes. Bake on an ungreased baking sheet for 6 to 8 minutes. Allow cookies to cool before decorating.

Steps:

• Cream together peanut butter, butter and powdered sugar.
• Add walnuts and cereal, mix well.
• Form into balls and put in refrigerator while you prepare frosting.
• Frosting: Combine powdered sugar, milk and vanilla.
• Roll balls in frosting and then in coconut.

Steps:

• Cream together butter and cream cheese until smooth.
• Beat in egg yolk and extracts, then gradually beat in sugar until light and fluffy.
• Mix together the flour and salt, then slowly add flour mixture just until well blended.
• Put dough in cookie press and make favorite shapes (wreath, tree, etc.).
• Sprinkle with colored sugar and bake in 350-degree oven for 10-12 minutes or until golden.
• Remove from oven and let set on baking sheet 3 minutes to set.
• Cool on wire rack.

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until fluffy.
• Add the vanilla and salt, and stir with a rubber spatula to combine. Set aside.
• Sift the flour and baking powder into a medium bowl.
• Gradually add the flour mixture to the coconut oil mixture and stir to combine.
• Gradually add the non-dairy milk and stir until a crumbly dough forms. Using your hands, knead the dough into a ball.
• On a lightly floured surface, roll out the dough to about ¼-inch (½ cm) thick.
• Use snowflake cookie cutters to cut out shapes and transfer to the prepared baking sheets about 2 inches (5 cm) apart. Re-roll excess dough to cut out more shapes.
• Bake for 10-12 minutes, until slightly golden around the edges .
• Make the royal icing: Sift the powdered sugar into a large bowl. Add the vanilla and some of the water. Whisk until smooth, adding more water as needed to reach your desired consistency.
• Transfer half of the icing to another bowl and add blue gel food coloring to one. Immediately transfer the icing to piping bags, or cover with plastic wrap. Do not leave the icing uncovered, as it will develop a film. If this happens, add a small amount of water and whisk to incorporate until the icing returns to your desired consistency.
• Decorate the cookies with the royal icing and sprinkles. Let dry completely, at least 3-4 hours or overnight.
• Enjoy!

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Divide in half. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out one portion of dough to 1/4-in. thickness. Cut with a floured 4-in. snowflake-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 300° for 8-10 minutes or until firm. Repeat with remaining dough. Chill and reroll scraps if desired. , In a small resealable plastic bag, combine edible glitter and remaining sugar. Seal bag; crush mixture to break glitter into smaller pieces. Sprinkle over warm cookies. Cool for 5 minutes before removing to wire racks to cool completely.

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in coconut. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake at 350° for 10-13 minutes or until lightly browned. Cool on pans for 3 minutes before removing to wire racks. Roll warm cookies in confectioners' sugar.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper sprayed with cooking spray.
• Beat the egg whites in a bowl with an electric mixer until they form stiff peaks. Gradually beat in the sugar, adding about 2 tablespoons at a time. Beat in the salt and vanilla extract until the mixture is glossy and holds its shape. Gently and lightly use a rubber spatula to fold the corn flakes, coconut, and walnuts into the meringue. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Drop the mixture by rounded tablespoons onto the prepared baking sheets.
• Bake in the preheated oven until the cookies are very lightly browned and set, 20 to 30 minutes. Let cool completely before removing with a metal spatula; warm cookies are very fragile.

Steps:

• Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended.
• Add eggs and vanilla, mixing well.
• Combine flour, baking powder and salt in a medium bowl.
• Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition.
• Cover and let chill at least 2 hours.
• Shape dough into 1-inch balls, and roll in powdered sugar.
• Place cookies 2 inches apart on lightly greased cookie sheets.
• Bake at 350 degrees F.
• for 10 to 12 minutes.
• Cool on wire racks.

Steps:

• Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
• Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.

Steps:

• Preheat oven to 375°.
• Cream shortening and sugars.
• Add egg and vanilla and combine.
• In a separate bowl, sift together the dry ingredients.
• Add the dry to the creamed mixture and stir well.
• Add the coconut, cornflakes, walnuts and combine (hands help).
• Drop by teaspoon on cookie sheet.
• Press fairly flat with fork dipped often in cold water.
• Bake 7-8 minutes.