Conejos Crispy Cookies Recipes

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CRISPY COCONUT COOKIES



Crispy Coconut Cookies image

This recipe was passed along to me a number years ago when I made mention I was looking for new recipes to add to my collection for Christmas baking. This excellent crispy cookie is not only great at Christmas, it's one of those simple delights great to serve for any occasion ... one of those 'looks simple but you can't just eat one' kind of cookie. I suspect the cream of tartar makes for a crispy light cookie. NOTE: any fine coconut can be used when making these cookies, do not substitute with medium or coarse coconut, they just do not work for these cookies. Fine coconut is readily available in the baking section of most stores.

Provided by Gerry

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 9

1 cup shortening (part butter)
1/2 cup brown sugar
1/2 cup white sugar
1 egg, beaten
1 teaspoon almond extract or 1 teaspoon coconut extract
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup desiccated coconut (Do not use flaked. As NOTED in the preamble you may use the fine coconut readily found in the baking)

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.

OATMEAL COCONUT FUN CHIPPERS



Oatmeal Coconut Fun Chippers image

I wanted to make a chocolate chip cookie that was outside of the norm, and this is it. Coconut and oats combined with chocolate make this just my cup of tea. Recipe courtesy of Pillsbury Cookies Brownies and Bars. YUM!

Provided by AmyZoe

Categories     < 30 Mins

Time 28m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 12

1 1/2 cups brown sugar, firmly packed
1 cup butter, softened
1 tablespoon milk
1 tablespoon vanilla
2 eggs
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats
1 cup coconut
1 1/2 cups semi-sweet chocolate chips (or 10 oz multi-colored candy-coated chocolate chips)

Steps:

  • Heat oven to 375.
  • In large bowl, beat brown sugar and butter until light and fluffy.
  • Add milk, vanilla, and eggs and blend well.
  • Lightly spoon flour into measuring cup and level off.
  • Stir in flour, baking powder, baking soda, and salt and mix well.
  • Stir in oats, coconut, and chocolate chips.
  • Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
  • Bake at 375 for 9 to 13 minutes or until light golden brown.
  • Cool 1 minute and remove from cookie sheets.
  • Cool completely.

Nutrition Facts : Calories 135.1, Fat 7, SaturatedFat 4.5, Cholesterol 18, Sodium 106, Carbohydrate 17.4, Fiber 1.1, Sugar 9.8, Protein 1.7

SESAME COCONUT COOKIES



Sesame Coconut Cookies image

Make and share this Sesame Coconut Cookies recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 50m

Yield 72 cookies

Number Of Ingredients 6

1 lb unsalted butter, room temperature
1 1/2 cups sugar
3 cups white flour
2 cups shredded sweetened coconut
1 cup sesame seeds
1/2 cup finely chopped pecans

Steps:

  • Preheat oven to 300°F.
  • Line baking sheets with parchment paper.
  • In a bowl beat butter and sugar on medium speed with an electric mixer until light and fluffy, about 2 minutes.
  • Add flour 1/2 cup at a time, mixing on low speed until well combined.
  • With a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans.
  • Divide dough into thirds.
  • Roll into logs about 1 1/2-inches in diameter.
  • Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
  • Using a sharp knife, cut logs into 1/4-inch thick slices.
  • Transfer to prepared baking sheets, about 1 1/2 inches apart.
  • Bake until edges are golden, 20-30 minutes.
  • Transfer sheets to a wire rack to cool.
  • Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.

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