Chocolate Island Cookies Recipes

CHOCOLATE ISLAND COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, chocolate and coffee. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-15 minutes or until edges are browned. Remove to wire racks to cool. , For frosting, combine the chocolate, sour cream and butter in a small bowl until smooth. Add enough sugar to achieve spreading consistency. Frost cooled cookies. Sprinkle with coconut.

ISLAND COOKIES

Steps:

• Sift dry ingredients.
• Beat butter, brown sugar, sugar and vanilla until creamy.
• Beat in egg.
• Gradually beat in flour mixture.
• Stir in chips, coconut and nuts.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake at 375 degrees for 8 to 11 minutes.

WHITE CHIP ISLAND COOKIES

Steps:

• Combine flour, baking powder, baking soda and salt in small bowl.
• Beat butter, brown sugar, granulated sugar and vanilla in a large bowl until creamy. Beat in egg.
• Gradually beat in flour mixture.
• Stir in morsels, coconut and nuts.
• Drop by rounded teaspoon onto ungreased baking sheets,.
• Bake in preheated 375F oven for 8-11 minutes or until edges are lightly browned.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely,.

MOM'S ISLAND TREASURES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg then stir in the vanilla. Gradually mix in the dry ingredients. Mix in the chocolate chips, coconut and pecans. Roll dough into 1 inch balls and place the cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

WHITE CHIP ISLAND COOKIES

Steps:

• Heat oven to 375°F.
• Combine flour, baking powder, baking soda and salt in bowl.
• Combine butter, brown sugar, sugar and vanilla in another bowl. Beat at high speed, scraping bowl often, 1-2 minutes until creamy. Add egg; beat 1-2 minutes until well mixed. Beat on low speed, gradually adding flour mixture and beating well after each addition, 1-2 minutes until well mixed. Stir in chips, coconut and nuts.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-11 minutes or until edges are lightly browned. Cool 2 minutes; remove to cooling rack. Cool completely.

HOME

Steps:

• Preheat oven to 375° F.
• Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Note: NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, Semi-Sweet Chocolate Mini Morsels, Premier White Morsels or Butterscotch Flavored Morsels may be substituted for the Milk Chocolate Morsels.

WHITE CHOCOLATE ISLAND COOKIES

Steps:

• 1. Sift dry ingredients.
• 2. Beat butter, brown sugar, sugar and vanilla until creamy. Beat in egg.
• 3. Gradually beat in flour mixture.
• 4. Stir in white chocolate chips, coconut and nuts.
• 5. Drop by rounded tablespoon onto ungreased baking sheets.
• 6. Bake at 375 degrees for 8-11 minutes.

ISLAND COOKIE BARS

Steps:

• 1. In a medium-sized bowl, whisk together flour, baking soda and salt. Set aside.
• 2. In a large mixing bowl, cream together sugars, peanut butter, pineapple, buttery spread and vanilla. Beat in the egg. Gradually stir in the flour mixture until completely combined. Fold in 1 C of the white chocolate chips, saving remaining 1/4 C.
• 3. With dampened hands, press the dough into a greased 9 x 13" baking pan. Sprinkle with remaining white chocolate chips and press them down lightly.
• 4. Bake bars in a 350 degree oven for 22-25 minutes, until a wooden skewer inserted in the middle comes out clean.
• 5. Put baking rack on the middle level. Turn oven to broil. Sprinkle coconut on top of the bars. Broil for 30-60 seconds, until coconut begins to brown. Be careful not to burn coconut!
• 6. Allow pan to cool completely on a wire rack. Cut into 32 bars.