Island Cookie Bars Recipes

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Categories     Cookies

Yield 42

Number Of Ingredients 12

●1 2/3 cups all-purpose flour
●3/4 teaspoon baking powder
●1/2 teaspoon baking soda
●1/2 teaspoon salt
●3/4 cup (1 1/2 sticks) butter or margarine, softened
●3/4 cup packed brown sugar
●1/3 cup granulated sugar
●1 teaspoon vanilla extract
●1 large egg
● 1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
●1 cup flaked coconut, toasted if desired
●1 cup chopped walnuts

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.

ISLAND COOKIES



Island Cookies image

Make and share this Island Cookies recipe from Food.com.

Provided by LizCl

Categories     Dessert

Time 21m

Yield 36 cookies

Number Of Ingredients 12

1 2/3 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup packed brown sugar
1/3 cup sugar
1 teaspoon vanilla
1 large egg
2 cups white chocolate chips or 1 3/4 cups milk chocolate chips
1 cup flaked coconut, toasted if desired
3/4 cup chopped macadamia nuts or 1 cup chopped walnuts

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.

Nutrition Facts : Calories 163.6, Fat 9.8, SaturatedFat 5.3, Cholesterol 17.3, Sodium 109.9, Carbohydrate 18, Fiber 0.7, Sugar 12.9, Protein 1.7

BAHAMAS ISLAND COOKIE BARS



Bahamas Island Cookie Bars image

These bars bring back memories; for one of my grandkid honeymoon and her's 2 secone love, in the Bahamas. Naturally, I too love every bite as will! This was a HUGE crowd-pleaser. Jam-packed with peanut-y flavor, they were a unanimous hit with everyone on the house. We had success making these with regular pastry flour in place of the whole wheat pastry which can be a little harder to find.

Provided by CHEF GRPA

Categories     Caribbean

Time 45m

Yield 32 cookies

Number Of Ingredients 12

1 3/4 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/2 cup brown sugar, firmly packed
3/4 cup natural-style peanut butter
1/4 cup crushed pineapple, juices drained
2 tablespoons butter
1 teaspoon vanilla
1 large egg
1 1/4 cups white chocolate
1/2 cup sweetened flaked coconut

Steps:

  • In a medium-sized bowl, whisk together flour, baking soda and salt. Set aside.
  • 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 Cup of the white chocolate chips, saving remaining 1/4 Cup.
  • 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.
  • Bake bars in a 350*F. oven for 22-25 minutes, until a wooden skewer inserted in the middle comes out clean.
  • 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!
  • Allow pan to cool completely on a wire rack. Cut into 32 bars.

Nutrition Facts : Calories 142.3, Fat 6.7, SaturatedFat 2.9, Cholesterol 9.1, Sodium 58.4, Carbohydrate 18.9, Fiber 1.2, Sugar 13.4, Protein 3

BIG ISLAND COOKIES



Big Island Cookies image

These Big Island Cookies are thick, chewy and packed full of delicious flavors. Think of them as kitchen sink cookies Hawaiian style, filled to the brim with macadamia nut, chocolate, coconut, rolled oats, and coffee.

Provided by Trang

Categories     Dessert

Time 30m

Number Of Ingredients 14

8 ounce unsalted butter
1 1/2 cup light brown sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
2 cup all-purpose flour
1 tablespoon finely ground coffee or espresso ground
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup roasted unsalted macadamia nut (coarsely chopped)
1 cup mini chocolate chip
1/2 cup coconut flake
1/2 cup rolled oat

Steps:

  • Melt butter in a small sauce pan over medium heat, set aside and allow to cool to room temperature.
  • In the mean time, combine flour, salt, baking soda, baking powder, and coffee in a medium mixing bowl, whisk to distribute evenly, set aside.
  • In a small mixing bowl, add macadamia nut, chocolate chip, coconut flake and rolled oat, mix evenly and set aside.
  • In a stand mixer bowl fitted with the paddle attachment, combined cooled butter with sugar, stir together and gradually increase speed to medium, beat for 1 - 2 minutes until light in color. Add egg, and vanilla extract, beat for another minute until combined and fluffy.
  • Slowly add the flour mixture to the liquid mixture and stir until incorporated. Stop the mixer to scrape down the side of the bowl. Add the nut and chocolate chip mixture, stir until evenly distributed.
  • Divide the dough using a large ice cream scoop and refrigerate for 1 hour.
  • Preheat oven to 350°F.
  • Place pre-portioned cookie dough on a parchment paper line baking sheet, 2" apart. Bake for 14-15 minutes. Half way through baking, open the oven door and bang the baking sheet against the oven rack a few times, rotate the baking sheet and bang against the oven rack a few more times. Place the baking sheet back into the oven and continue baking until finished.
  • Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts : ServingSize 79 g, Calories 382 kcal

WHITE CHIP ISLAND COOKIES



White Chip Island Cookies image

This basic drop cookie highlights the tropical ingredients of coconut and macadamia nuts.

Provided by Land O'Lakes

Categories     Drop     Cookie     Dessert     Cookie     Dessert

Yield 36 cookies

Number Of Ingredients 12

1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Land O Lakes® Butter softened
3/4 cup firmly packed brown sugar
1/3 cup sugar
1 teaspoon vanilla
1 large Land O Lakes® Egg
1 (12-ounce) package (2 cups) white baking chips
1 cup flaked coconut, toasted, if desired
3/4 cup macadamia nuts or walnuts, chopped

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.

Nutrition Facts : Calories 170 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 125 milligrams, Carbohydrate 18 grams, Fiber

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