CHOCOLATE CHIP-COCONUT COOKIES
A classic cookie gets mini chocolate chips and big coconut flavor.
Provided by Food Network Kitchen
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the mini chocolate chips and coconut.
- Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
CCC - COCONUT COFFEE COOKIES
A wonderful sweet, chewy and tropical cookie with a hint of coffee. I originally tried this recipe just so I could use up some leftover coconut milk, but I ended up enjoying it so much I will now buy coconut milk in order to make these cookies! The original recipe (from a coffee enthusiast's home page!) called for 2 tablespoons of instant coffee, but I find I'm happy with one - do experiment to see if you prefer less or more! I've also found that the flour-coconut ratio is quite forgiving: I've used only 1/2 cup of coconut and made up the difference with extra flour with beautiful results.
Provided by stormylee
Categories Drop Cookies
Time 30m
Yield 40 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 175 C and line baking sheets with parchment paper.
- Mix butter, sugar and salt with an electric mixer until creamy, about 1 minute.
- Add the egg and beat well.
- Heat the coconut milk gently in a saucepan over medium heat or in the microwave.
- Add instant coffee and stir to dissolve.
- Stir the coconut-coffee mixture into the butter mixture.
- Sift together flour and baking powder and add to the batter, stirring just until the ingredients are incorporated.
- Fold in the flaked coconut.
- Drop heaping teaspoons of batter 1 inch apart on baking sheets.
- Bake in the preheated oven for 12-15 minutes or until cookies are pale golden brown.
- Transfer to wire racks to cool.
- Store cookies in an airtight container at room temperature; cookies will keep up to two weeks.
Nutrition Facts : Calories 69.2, Fat 3.7, SaturatedFat 2.6, Cholesterol 10.8, Sodium 52.2, Carbohydrate 8.6, Fiber 0.3, Sugar 4.5, Protein 0.8
TOFFEE COFFEE COOKIES
Make and share this Toffee Coffee Cookies recipe from Food.com.
Provided by Spoongal
Categories Bar Cookie
Time 53m
Yield 36 squares (approx)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease a 9 x 13 pan.
- In a large bowl, mix together the cake mix, oil, coffee, chocolate chips and eggs.
- Press half the mixture into the bottom of prepared pan.
- Bake 8 minutes.
- In the top of a double boiler, heat the butter, caramels, coffee, and condensed milk until caramels are melted.
- Pour over partially baked crust.
- Sprinkle with 1/2 cup pecans.
- Drop the remaining cookie dough by small spoonfuls over the caramel layer.
- Sprinkle with chopped toffee bars and remaining 1/2 cup pecans.
- Bake an additional 25-30 minutes.
- Coll and cut into squares.
Nutrition Facts : Calories 227.1, Fat 11.4, SaturatedFat 4, Cholesterol 19.8, Sodium 145.8, Carbohydrate 30.6, Fiber 1, Sugar 23.4, Protein 3
COCONUT CHOCOLATE CHIP COOKIES
Here is a delicious twist on traditional chocolate chip cookies. They're great for coconut lovers, textured by the coconut and flavored by the extract...a compatible combination that results in a crispy, chewy cookie. My whole family agrees this recipe is a winner. -Laura Bankard, Manchester, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 431 calories, Fat 23g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 420mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
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