Jeweled Coconut Cookies Recipes

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.

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour and baking soda; add to creamed mixture. Stir in raisins, nuts, cherries and pineapple; mix well. Shape into 2-in. rolls; wrap in waxed paper or foil. Freeze at least 2 hours. , Cut into 1/4-in. slices; place on greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream together the butter, white sugar, and brown sugar until fluffy.
• Beat in the egg, vanilla extract, and coconut extract.
• Combine both amounts of flour, baking soda, and salt in a separate bowl; mix into the butter mixture until just combined.
• Fold in the chocolate chips, 1/2 cup almond candy pieces, and flaked coconut until evenly distributed.
• Roll the dough into walnut-sized balls and place 3 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until the edges become golden brown, 9 to 11 minutes.
• Immediately after removing from the oven, press a few of the remaining 1/4 cup almond candy pieces into each cookie decoratively.

Steps:

• In a large mixing bowl, cream the butter, cream cheese and sugar.
• Beat in egg yolk, orange juice and almond extract.
• Combine the flour, baking powder and salt; gradually add to creamed mixture.
• Stir in 3 cups of coconut.
• Refrigerate for 30 minutes or until easy to handle.
• Shape dough into 2-in. balls; roll in remaining coconut.
• Place 2 inches apart on ungreased baking sheets.
• Using the end of a wooden spoon handle, make an indentation in the center of each ball.
• Bake at 350 for 8-10 minutes or until lightly browned.
• Remove to wire racks to cool.
• Fill each cookie with preserves.

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in coconut and walnuts., Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 11-14 minutes or until golden brown. Cool 2 minutes before removing to wire racks. Store in an airtight container.

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.