Coconut Treats Recipes
COCONUT TREATS
These little oven baked coconut balls are just a treat. I found the original recipe on the back of a bag of organic, unsweetened grated coconut, but I have modified it with added sweetness and flavor. A batch turns out about 28 cookies. Enjoy!
Provided by Honeyburst
Categories Dessert
Time 22m
Yield 28 cookies, 28 serving(s)
Number Of Ingredients 6
Steps:
- Set the oven at 350 F, and prepare a cookie sheet lined with wax paper.
- Melt the butter before adding the powdered sugar and vanilla extract and mix well. Add the flour and mix well again before adding the grated coconut and flavoring of choice.
- Hand roll about 28 little balls individually which you place 2" apart on the lines cookie sheet and bake for 12-15 minutes in the upper half of the oven. It is important that the cookies do not over bake, or they will turn out too crumbly and dry. Even though they may seem soft when you take them out, they will harden as they cool down.
Nutrition Facts : Calories 103.6, Fat 8.6, SaturatedFat 6.7, Cholesterol 8.7, Sodium 32.1, Carbohydrate 6.5, Fiber 1.5, Sugar 1.7, Protein 1.1
CHERRY COCONUT TREATS
My great-grandmother created this recipe more than 100 years ago, so it's made many appearances at family parties. Make the treats even more fun for the holidays by using both red and green maraschino cherries. -Anne Mullen, Windsor, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a small bowl, mix the first 5 ingredients; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan., In another bowl, mix filling ingredients; pour over crust. Bake until edges are lightly browned, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 362 calories, Fat 20g fat (14g saturated fat), Cholesterol 32mg cholesterol, Sodium 202mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
COCONUT MACAROONS
Almond extract boosts the coconut flavor of these streamlined macaroon cookies. Make them-dipped in chocolate or not-for your next holiday cookie swap.
Provided by Gina Marie Miraglia Eriquez
Time 45m
Yield Makes 4 cookies
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 300°F. Lightly brush a baking sheet with oil, then line with parchment and brush the parchment with more oil.
- Whisk together 1 large egg white, 1 tbsp. sugar, ¼ tsp. vanilla extract, ⅛ tsp. almond extract, and a pinch of salt until combined, then stir in ¾ cup coconut. Divide coconut mixture into fourths and drop in 4 mounds (about 2 inches apart) onto prepared baking sheet.
- Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from parchment.
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