Island Cookies Recipes

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WHITE CHIP ISLAND COOKIES



White Chip Island Cookies image

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

Provided by Chef mariajane

Categories     Dessert

Time 11m

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 butter or 3/4 cup margarine, softened
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups NESTLÉ® TOLL HOUSE® Premier White Morsels
1 cup flaked coconut, toasted if desired
3/4 cup macadamia nuts or 3/4 cup walnuts, chopped

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,.

Nutrition Facts : Calories 162.5, Fat 9.8, SaturatedFat 5.2, Cholesterol 17.4, Sodium 102.3, Carbohydrate 17.7, Fiber 0.5, Sugar 12.9, Protein 1.7

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

ISLAND TREASURE COOKIES



Island Treasure Cookies image

From a Nestle' Toll House cookbook. Walnuts or pecans can be used in place of the Macadamias if desired.

Provided by Kerena

Categories     Drop Cookies

Time 32m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 12

1 2/3 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons butter, softened
3/4 cup brown sugar, firmly packed
1/3 cup sugar
1 teaspoon vanilla
1 egg
3/4 cup flaked coconut, toasted if desired
3/4 cup macadamia nuts, chopped
1 (12 ounce) package NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Steps:

  • Preheat oven to 375. In small bowl combine flour, baking powder, baking soda and salt. In large bowl with electric mixer at medium speed, beat butter, sugars and vanilla until creamy. Beat in egg. Gradually blend in flour mixture. Stir in coconut, nuts and chocolate. Drop dough by slightly rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until edges are lightly browned. Let stand 2 minutes. Remove to wire racks to cook completely.

COCONUT ISLAND COOKIES



Coconut Island Cookies image

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

Provided by Shirl J 831

Categories     Drop Cookies

Time 30m

Yield 12-24 serving(s)

Number Of Ingredients 15

2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 ounces semi-sweet chocolate baking squares
1/4 cup strong coffee
1/2 cup shortening
1 cup brown sugar
1 egg, beaten
2/3 cup sour cream
1/3 cup coconut
coconut, for topping
1 1/2 ounces semi-sweet chocolate baking squares
1/4 cup sour cream
1 tablespoon butter
1 1/2-2 cups icing sugar

Steps:

  • Sift the flour, salt and soda together.
  • melt the chocolate in the coffee over low heat.
  • Cream the shortening and gradually add the brown sugar.
  • Add the egg and the chocolate mixture, mixing until well blended.
  • Add the sour cream alternately with the dry ingredients.
  • Stir in the coconut.
  • Drop by spoonfuls onto greased sheet.
  • Bake 375.
  • 12-15 minutes.
  • Frost while warm and sprinkle with coconut.
  • Frosting:.
  • heat the chocolate, sour cream and butter in double boiler, stirring until the chocolate melts.
  • remove from the heat and blend in icing sugar till it is spreadable.

Nutrition Facts : Calories 397.5, Fat 18.5, SaturatedFat 8.4, Cholesterol 27.9, Sodium 181.2, Carbohydrate 56.7, Fiber 1.6, Sugar 38.4, Protein 3.9

WHITE CHIP ISLAND COOKIES RECIPE - (3.9/5)



White Chip Island Cookies Recipe - (3.9/5) image

Provided by á-9003

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
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
1 cup flaked coconut, toasted if desired
3/4 cup chopped macadamia nuts or 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.

TREASURE ISLAND COOKIES



Treasure Island Cookies image

A nice twist of a chocolate chip cookie with macadamia nuts and shredded coconut. Found in a Toll House cookie booklet published in 1990 (one I've been using for years and finally adding to this site.)

Provided by HokiesMom

Categories     Drop Cookies

Time 25m

Yield 30 cookies, 30 serving(s)

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
7/8 cup butter, softened (equals 14 tbs)
3/4 cup brown sugar, firmly packed
1/3 cup sugar
1 teaspoon vanilla
1 egg
1 1/2 cups semisweet chocolate chunks, morsels
3/4 cup shredded coconut, toasted lightly
3/4 cup macadamia nuts, chopped coarsely

Steps:

  • Preheat oven to 375°F.
  • In a small bowl, whisk together flour, baking powder, baking soda and salt; set aside.
  • In a large mixing bowl, beat butter, brown sugar, sugar, and vanilla until creamy; then beat in egg.
  • Gradually beat in flour mixture.
  • By hand, stir in chocolate chunk morsels, coconut and macadamia nuts.
  • Drop by tablespoonfuls onto ungreased cooking sheets.
  • Bake 10-12 minutes until edges are just lightly browned.
  • Let stand for 2 minutes before removing cookies to wire rack to cool completely.

Nutrition Facts : Calories 198.7, Fat 11.9, SaturatedFat 6.3, Cholesterol 20.8, Sodium 126.7, Carbohydrate 21.9, Fiber 1.3, Sugar 14.7, Protein 1.8

MOM'S ISLAND TREASURES



Mom's Island Treasures image

Soft and chewy. Made with milk chocolate chips, coconut, and pecans. They are a favorite at church and at home.

Provided by Angie Lov.

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 12

1 ⅔ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅞ cup butter, softened
¾ cup packed brown sugar
⅓ cup white sugar
1 egg
1 ½ teaspoons vanilla extract
1 cup milk chocolate chips
1 cup flaked coconut
1 cup chopped pecans

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.

Nutrition Facts : Calories 214.4 calories, Carbohydrate 22.7 g, Cholesterol 27.9 mg, Fat 13.5 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 6.8 g, Sodium 159.1 mg, Sugar 14.6 g

ISLAND COOKIE BARS



Island Cookie Bars image

This was a HUGE crowd-pleaser. Jam-packed with peanut-y flavor, they were a unanimous hit with everyone on the Crew. 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 Emily Glover

Categories     Chocolate

Time 45m

Number Of Ingredients 12

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

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.

VANCOUVER ISLAND COOKIES



Vancouver Island Cookies image

A semi-soft cookie, a cross between a Dad's® cookie and a spice cookie. I bet ya can't eat just one!

Provided by Derek Croteau

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 37m

Yield 45

Number Of Ingredients 15

1 ½ cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 ½ tablespoons ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground allspice
2 pinches salt
1 cup margarine, softened
1 cup white sugar
½ cup brown sugar
1 egg
3 tablespoons molasses
1 tablespoon vanilla extract
1 ½ cups quick cooking oats
1 cup sweetened flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl.
  • Beat margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat egg, molasses, and vanilla into butter mixture until blended. Stir flour mixture into butter mixture until dough forms; fold in oats and coconut until just combined.
  • Roll dough into 1 1/4-inch balls and place 2 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until edges are lightly browned, about 12 minutes. Allow to cool on the baking sheet for 5 minutes; remove to cool completely on a wire rack.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 14.5 g, Cholesterol 3.6 mg, Fat 4.9 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 155.2 mg, Sugar 8.3 g

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