Freezer Chocolate Coconut Walnut Cookies Recipes

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:

• With an electric mixer, beat butter, egg and vanilla until smooth.
• In separate bowl, whisk together flour, baking powder and salt.
• Gradually add flour mixture to butter mixture, beating until blended.
• Stir in dates, coconut and walnuts.
• Form dough into two 1-1/2-inch rolls; wrap in wax paper or foil.
• Chill in freezer until firm enough to slice easily (about 2 hours) or for as long as 1 month.
• When ready to make, preheat oven to 350 degrees Fahrenheit.
• Lightly grease several cookie sheets.
• With sharp knife, cut rolls into 3/8-inch slices.
• Place slices on prepared cookie sheets.
• Bake about 12 minutes or until golden.
• Cool on wire rack.

Steps:

• In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.