CHEWY COCONUT COOKIES
Lots of coconut and sugar make these cookies chewy and delicious.
Provided by N. Hoff
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 50m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
- In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 11.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 62.5 mg, Sugar 6.8 g
CRUSHED PINEAPPLE AND COCONUT COOKIES
This crushed pineapple and coconut cookie is similar to one sold in a regional grocery store in the Southeast. There are several similar recipes out there, and this is the best combination of them!
Provided by Kassidee Kennedy Cuffey
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 40m
Yield 30
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.
- Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on.
- Pulse oats in a blender or food processor until slightly ground.
- Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.
- Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 128 calories, Carbohydrate 17.8 g, Cholesterol 14.3 mg, Fat 6 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 63.7 mg, Sugar 11.7 g
PINEAPPLE-COCONUT DROP (SOFT) COOKIES
These cookies were always in great demand at our house whenever I made them. Our 5 children loved the pineapple-coconut combination. The only problem was, I couldn't keep them on hand very long. I found this recipe in an Albuquerque newspaper sometime in the '60's and have made them many times since then.
Provided by Joje in Oklahoma Ci
Categories Drop Cookies
Time 18m
Yield 36-42 cookies
Number Of Ingredients 10
Steps:
- Cream shortening and sugars.
- Add beaten egg mixed with vanilla.
- Sift flour with soda and salt.
- Add to mixture alternately with the pineapple and coconut.
- Mix all items together--well, till it makes a soft batter.
- Drop by rounded teaspoon onto greased cookie sheets.
- Leave space for spreading.
- Bake at 375°F for about 10 minutes or until done.
- Be careful not to overbake this cookie.
PINEAPPLE COCONUT COOKIES
It's that time of the year again, when your kitchen smells like fresh-baked cookies all season long. When there is pineapple and coconut involved, you know it's good. These are my favorite. I originally got the recipe from foodnework.com but I made a few changes. And a batch goes a long way (you'll like that) ;) Enjoy!
Provided by Kitty Kat Cook
Categories Dessert
Time 2h17m
Yield 30-40 serving(s)
Number Of Ingredients 10
Steps:
- Soften butter at room temperature.
- Preheat oven to 400 degrees F.
- Shred pineapple chunks into smaller bits.
- Cream butter and sugar until smooth.
- Add eggs 1 at a time until mixture is fluffy.
- Beat in coconut extract.
- Add water.
- Add the pineapple and coconut.
- In a separate bowl sift together the flour, baking soda and salt.
- Stir the flour mixture into the butter mixture.
- Form cookie dough into a ball and wrap in plastic.
- Chill for 2 hours.
- Roll dough into by the 1/4 into balls.
- Lightly flatten top.
- Lay balls an inch apart and bake for 7 minutes.
Nutrition Facts : Calories 156.2, Fat 8.4, SaturatedFat 5.6, Cholesterol 30.4, Sodium 129.5, Carbohydrate 19, Fiber 0.8, Sugar 10.5, Protein 1.8
COCONUT PINEAPPLE COOKIES
A classic dessert with a tropical twist - flaked coconut and dried pineapple makes traditional oat cookies sweet and chewy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 54
Number Of Ingredients 11
Steps:
- In medium bowl, mix flour, baking soda and salt. In large bowl, beat butter and both sugars with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in vanilla and egg. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in oats, coconut and pineapple. Cover and refrigerate dough 1 hour.
- Heat oven to 350°F. Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 85 mg
FLOURLESS PINEAPPLE COCONUT COOKIES
These are so moist and rich in taste, they almost melt in your mouth! Doesn't even take much effort or time to make. Once prepared, the batter can be refrigerated for upto a a week. Best when served the same day as baked. Got this from David Lebovitz's blog. I love his recipes!
Provided by Nabiha
Categories Dessert
Time 34m
Yield 36 cookies, 8-9 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, preferably non-stick, heat the crushed pineapple and it's juice over moderate heat until the liquid has evaporated. Continue to cook, stirring constantly, until the pineapple gets sticky and begins to brown and caramelize.
- Remove from heat when it's reduced to 2/3 cup.
- In a large mixing bowl, stir together the coconut, sugar, egg whites and vanilla extract.
- Mix in the pineapple. (Batter can be refrigerated at this point for up to one week).
- To bake the cookies, preheat the oven to 375 degrees and adjust the oven rack to the center position.
- On a parchment-paper covered baking sheet, form the dough into 1 1/2-inch tall pointed mounds, squeezing the dough with your fingertips to form little pyramids.
- Bake the cookies for 14 minutes or until the cookies are browned up the sides, rotating the baking sheet midway through baking (the tips may burn slightly, which is fine).
- 7. Cool the cookies before serving.
Nutrition Facts : Calories 919.1, Fat 73.2, SaturatedFat 64.9, Sodium 63.2, Carbohydrate 69.3, Fiber 19.1, Sugar 49.9, Protein 9.4
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