Swedish Coconut Cookies Recipes

Steps:

• Set oven to 350 degrees.
• Cream butter, shortening and sugar with vanilla.
• Sift the flour, baking soda and baking powder.
• Add the flour mixture to the butter mixture along with the coconut and nuts (if using).
• Mix to form a roll.
• Chill in the fridge for 2 or more hours.
• Slice and bake on a greased cookie sheet OR drop by teaspoonfuls onto cookie sheet.
• Bake for 8-10 minutes, or until lightly brown.

Steps:

• In large bowl, combine, flour, sugar, butter, baking powder, baking soda and vanilla.
• Beat on low, scraping bowl often, until well blended, 3-4 minutes.
• Stir in coconut.
• Divide cookie dough into halves, shape into a roll 12 x 2.
• Wrap in wax paper, refrigerate until firm- around 2 hours.
• Heat oven to 350°.
• Cut rolls into 1/4" to 1/2" slices.
• Place 2-inches apart on ungreased cookie sheet.
• Bake 9-14 minutes.
• Cool slightly, then remove from pan.

Steps:

• Cream the butter and sugar until light and fluffy. Add the molasses and mix well.
• Dissolve the baking soda in the egg yolk in a small bowl. Stir into the creamed mixture.
• Add the flour and cinnamon and mix well.
• Roll dough into small balls, roll in additional white sugar to coat.
• Place on greased cookie sheet. Bake 14--16 minutes at 350 degrees or until the cookies are slightly firm.

Steps:

• In a large bowl, pour butter over oats. Stir to coat; let stand for 10 minutes. , Meanwhile, in a small bowl, combine the eggs, sugar and vanilla; pour over oat mixture. Combine the flour, coconut, nuts and baking powder; gradually add to the oat mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until edges are golden brown. Cool for 5 minutes before removing to wire racks.

Steps:

• Preheat the oven to 375 degrees. Cream together the butter and sugar. Add the egg, flour and salt. Stir well to combine. Line a cookie sheet with parchment paper. Using a cookie press with the star design, press dough onto the sheet in an "s" shape about 1 1/2 inches long. Repeat, placing cookies 2 inches apart. Bake until the edges are barely golden, 8 to 10 minutes. Transfer to a rack to cool.
• In a double boiler, melt the chocolate chips. Dip one end of each cookie into the chocolate and then into the ground pecans. Return to the rack to dry. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.

Steps:

• Sift together flour and salt.
• Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in ammonium carbonate and almond extract until combined well. Mix in flour mixture at low speed just until blended, then stir in coconut. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 300°F.
• Roll dough into 1-inch balls and arrange 1 inch apart on greased baking sheets.
• Bake cookies in batches in upper third of oven until pale golden around edges, 18 to 22 minutes. Transfer cookies to a rack to cool.

Steps:

• Cream together sugars, margarine and oil.
• Add eggs and vanilla.
• Blend thoroughly.
• Sift together flour, soda, cream of tartar, salt, and spices.
• Mix flour and creamed mixtures well. Chill at least 1 hour, but overnight is better.
• Pinch off bits and roll into balls the size of small walnuts.
• Roll in sugar.
• Place on lightly oiled cookie sheet.
• Flatten with bottom of glass.
• Bake at 375°F until lightly browned, 10 minutes or so.
• Do not over bake.

Steps:

• Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended.
• Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.