Chewy Coconut Cookie Crisps Recipes

CRISPY COCONUT COOKIES

Steps:

• Cream shortening with sugar.
• Add beaten egg and extract.
• Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
• Add the fine dessicated coconut and mix throughly.
• Roll into small balls, put on a greased cookie sheet, press down with a fork.
• Bake for 15 minutes at 325, cookie should be nicely colored.
• A reminder that ovens vary, so do watch your cookies!
• Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.

CHEWY COCONUT COOKIES

Steps:

• -Preheat oven to 350.
• -In a separate bowl, mix together flour, baking soda, salt and set aside.
• -In a separate bowl cream butter and sugars together.
• -Add the egg and mix well.
• -Combine the flour mixture with the sugar mixture.
• -Add coconut and vanilla.
• Bake for 8-10,
• Times may vary due to different ovens.

CHEWY COCONUT COOKIES

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.

CHEWY CRISPY COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
• Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

CHEWY COCONUT COOKIES

Steps:

• Preheat the oven to 350F degrees. Line baking sheets with parchment paper or a silicone baking mat.
• In a large bowl with your electric mixer or by hand, beat the butter and sugars together until light and fluffy. Add in the egg and vanilla and continue mixing.
• On top of the butter mixture, pile the flour, baking soda, baking powder and salt. Stir the flour a bit to distribute the leavening agents, then stir the dry ingredients into the butter mixture until well combined. Stir in the coconut until incorporated.
• Drop the cookie dough into small balls (slightly under a tablespoon, or using a 1 5/8 inch scoop) on your prepared cookie sheet 3 inches apart. Bake for 9-11 minutes until the edges are just starting to brown and the tops are beginning to set. Allow to cool on the cookie sheet for about 5-10 minutes, then continue cooling on a wire rack.

CHEWY COCONUT-CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together the flour, oats, coconut, baking soda, and salt.
• In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed fluffy and yellow.
• Add the vanilla and the eggs, one at a time, beating after each addition for 30 seconds.
• Reduce the speed to medium-low and add the flour mixture in three parts, beating for about 10 seconds after each addition. Add the chocolate chips and mix until just combined.
• Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
• Scoop out portions of dough the size of golf balls, roll them between your palms loosely, and place them 2 inches apart on the baking sheet (you'll need to bake the cookies in several batches). Bake for 14 minutes, or until the cookies are set around the edges. Halfway through baking, remove the pan from the oven and drop it onto a heat-safe flat surface, such as the open oven door (this deflates the cookies, creating a deliciously chewy center and crisp edges-in other words . . . perfect!). Immediately return the cookies to the oven, rotating the pan 180 degrees, and complete baking, until the center resists light pressure but is still somewhat soft.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat to make the rest of the cookies.
• Do Ahead:
• To store extra dough and make future cookie baking a breeze, roll out balls and freeze them on a cookie sheet. Once they're set, transfer them to a resealable freezer bag or airtight container and keep them frozen for up to 3 months. Let the dough balls sit out at room temperature for 15 minutes before baking as usual.

CHEWY COCONUT CHOCOLATE CHIP COOKIES

Steps:

• In a bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with paddle attachment, mix together the butter and both sugars until fluffy and light, scraping down sides and continuing to mix, for about 4 minutes - do not skimp on this step, as it's super important for achieving correct texture. You can use an electric hand whisk if you don't own a stand mixer.
• Add egg and vanilla extract, mixing until incorporated and smooth; scrape down sides as needed.
• On low speed, gently mix in the dry flour mixture just until incorporated, scraping down the sides as needed; do not over-mix here. Add coconut and chocolate chips and slowly mix just until combined; again, do not over-mix.
• Use rubber spatula to scrape down sides of bowl and form a large dough ball. Transfer entire dough ball onto a sheet of cling wrap and wrap it up airtight; chill for a couple of hours in fridge.*
• When ready to bake, heat oven to 350F, with rack on lower middle position. Line baking sheets with parchment or silicone mat. Let chilled dough sit at room temp 5-10 min. while oven preheats. Use cookie scoop to form 1 TB rounded dough balls, 2 inches apart on lined baking sheets. Bake about 8 minutes or just until edges are golden; cookies will seem slightly under-baked, but will set upon cooling.