Chewy Coconut Cookies Recipes

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CHEWY CRISPY COCONUT COOKIES

Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!

Provided by Melissa J

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Yield 30

Number Of Ingredients 12



Chewy Crispy Coconut Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
  • Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 14.5 g, Cholesterol 14.3 mg, Fat 4.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 130.4 mg, Sugar 8.3 g

½ cup butter
½ cup packed brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup crushed cornflakes cereal
1 cup rolled oats
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
1 ⅓ cups flaked coconut

CHEWY COCONUT COOKIES

Lots of coconut and sugar make these cookies chewy and delicious.

Provided by N. Hoff

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 50m

Yield 36

Number Of Ingredients 9



Chewy Coconut Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
  • In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
  • Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 11.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 62.5 mg, Sugar 6.8 g

1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup packed brown sugar
½ cup white sugar
1 egg
½ teaspoon vanilla extract
1 ⅓ cups flaked coconut

CHEWY COCONUT COOKIES

These cookies are so chewy and delicious! Margarine or real butter work well but the real butter I think gives it that extra flavor:) The key is to under bake them. I usually take them out once they're semi golden and put them on a cooling rack immediately. Easy to make!

Provided by Chachie

Categories     Drop Cookies

Time 20m

Yield 1 dozen

Number Of Ingredients 9



Chewy Coconut Cookies image

Steps:

  • -Preheat oven to 350.
  • -In a separate bowl, mix together flour, baking soda, salt and set aside.
  • -In a separate bowl cream butter and sugars together.
  • -Add the egg and mix well.
  • -Combine the flour mixture with the sugar mixture.
  • -Add coconut and vanilla.
  • Bake for 8-10,
  • Times may vary due to different ovens.

1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla
1 1/3 cups coconut

CHEWY COCONUT COOKIES

I love coconut, and these cookies are the perfect way to satisfy my craving! This recipe makes six dozen chewy treats that are perfect with a nice cup of hot tea or coffee. These are the perfect treat for unexpected guests, OAMC, bake sales, or give some away as a sure-fire Pick-Me-Up to a friend who needs to smile. Dough must chill for at least 2 hours before baking, which has not been included in prep time.

Provided by TGirl

Categories     Dessert

Time 18m

Yield 6 dozen, 72 serving(s)

Number Of Ingredients 11



Chewy Coconut Cookies image

Steps:

  • In large mixing bowl, cream butter, shortening, and sugar until fluffy, about 2 minutes.
  • Add eggs one at a time, mixing well.
  • Gradually add water and vanilla.
  • Sift together dry ingredients (flour, baking soda, baking powder, salt), and add to batter.
  • Fold in coconut, then cover and refrigerate dough for at least 3 hours; this is a very sticky dough.
  • Shape dough into 1 inch balls and place 2 inches apart on baking sheet that has been lined with parchment paper (or greased).
  • Flatten dough using a fork, the back of a metal spoon, or your fingertips--this dough is very sticky--dip the fork, spoon, or fingertips in a bit of flour before you flatten each cookie.
  • Bake at 400 degrees for 8-10 minutes, or until lightly browned.
  • Cool for 2 minutes before removing to wire rack.
  • Store in airtight container at room temperature, or freeze for future enjoyment!

Nutrition Facts : Calories 82.2, Fat 3.7, SaturatedFat 1.9, Cholesterol 9.3, Sodium 38.4, Carbohydrate 11.6, Fiber 0.4, Sugar 6, Protein 1

1/2 cup butter, softened
1/2 cup shortening, such as crisco
2 cups brown sugar, packed
2 eggs
1/4 cup water
1 teaspoon vanilla extract
4 cups flour, all purpose
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coconut, flaked

CHEWY COCONUT-MACADAMIA NUT COOKIES

Enjoy these delicious cookies packed with oats, macadamia nuts and cinnamon - a perfect baked dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 42

Number Of Ingredients 12



Chewy Coconut-Macadamia Nut Cookies image

Steps:

  • Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
  • On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 8 g, TransFat 0 g

1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup old-fashioned or quick-cooking oats
1/2 cup coconut
1/2 cup coarsely chopped macadamia nuts

CHEWY COCONUT COOKIES

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

Provided by Carol

Categories     For Large Groups

Time 1h24m

Yield 8 doz, 96 serving(s)

Number Of Ingredients 11



Chewy Coconut Cookies image

Steps:

  • Heat oven to 350 degrees.
  • Prepare two baking sheets by lining with parchment.
  • In a medium bowl, sift together both flours, baking soda, baking powder, and salt.
  • In another bowl, use a mixer to combine the butter, both sugars, egg, and vanilla extract.
  • Slowly add the flour mixture to the sugar mixture.
  • Add the coconut and mix well.
  • Make balls of dough using one teaspoonful per cookie, and place onto parchment lined baking sheets.
  • Press slightly to flatten. These will spread out thinly.
  • Bake for 8 minutes.
  • Remove from baking sheet to cool.

Nutrition Facts : Calories 29.5, Fat 1.6, SaturatedFat 1.1, Cholesterol 4.5, Sodium 23.4, Carbohydrate 3.8, Fiber 0.1, Sugar 2.8, Protein 0.3

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch salt
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut

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