Cocoa Drops Recipes
AUNT SALLY'S COCOA DROPS
My mother used to make these cookies, they are my all time favorite. She usually frosted them with a white icing. I made them for my children but they usually didn't last long enough to get frosted. Now I make them for my 14 month old granddaughter. They are so soft and so good! I usually double the recipe.
Provided by Gwen Brown
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Mix thoroughly sugar, shortening and egg. Stir in buttermilk and vanilla. Sift dry ingredients and stir in. Add nuts.
- Chill dough for 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Drop by rounded spoonfuls onto the cookie sheet.
- Bake 8 to 10 minutes. Cool. Frost with chocolate or white icing. Enjoy!
Nutrition Facts : Calories 97.2 calories, Carbohydrate 11.6 g, Cholesterol 5.4 mg, Fat 5.4 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 57.5 mg, Sugar 5.9 g
OLD FASHIONED COCONUT DROPS
I like to glaze these coconut drops with sugar syrup and brown sugar.
Provided by Linda Kong Ting
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- Combine flour and margarine in a medium size mixing bowl. Mix in sugar, cinnamon and baking powder. Stir the egg into the mixture. Once the egg is well incorporated stir in the coconut, raisins and vanilla. Drop the dough in rough heaps the size of an egg onto cookie sheets.
- Bake 8 minutes or until lightly browned.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 37.3 g, Cholesterol 34.2 mg, Fat 10.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 7.8 g, Sodium 146.5 mg, Sugar 22.1 g
FUDGY COCOA DROPS
Crunchy on the outside and cake-like on the inside, these chocolaty treats won't last long, even with just the two of you! "I make them for my grandkids, too" notes Jill Duncan of Schriever, Louisiana.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds. Cover and refrigerate for 10 minutes. , Roll dough into 12 balls. Place 2 in. apart on an ungreased baking sheet. Bake at 350° for 13-18 minutes or until set and tops are cracked. Cool for 2 minutes before removing to a wire rack.
Nutrition Facts : Calories 103 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE)
Quick & simple "cookie" recipe that requires no baking. Mom used to make these often, and I would always steal cookies before they had fully cooled and set (you know what I'm talking about!)
Provided by Kat2355
Categories Drop Cookies
Time 5m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- Heat sugar, milk, vanilla, cocoa and butter to boil.
- Boil for 3 minutes only (use a timer).
- Take pot off stove.
- Mix in remaining ingredients.
- Drop by spoonful onto ungreased waxed paper.
- Let cool before eating.
- Makes 4 dozen.
COCOA DROP COOKIES
My mom made these when I was a kid and we all loved them. They're good plain, or with a simple powdered sugar icing on top. They are really great with a cold glass of milk!!
Provided by Doglover61aka Earnh
Categories Drop Cookies
Time 28m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Mix shortening, sugar and egg.
- Stir in the buttermilk and vanilla.
- Sift together dry ingredients and stir into buttermilk mixture.
- Chill at least 1 hour.
- Drop by rounded teaspoons on lightly greased cookie sheet; about 2" apart.
- Bake at 400° just until almost no imprint remains when lightly touched.
FUDGY COCOA DROPS
These cookies were in the Fall 2006 edition of Cooking for 2. They are super quick and crunchy on the outside with a cake-like center. They are credited to Jill Duncan of Schriever, LA. The recipe calls for sugar; however, half sugar and half Splenda works very well
Provided by PaulaG
Categories Dessert
Time 40m
Yield 12-16 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a small mixing bowl, cream together the butter and sugar.
- Beat in the milk and vanilla.
- In another bowl, combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture, mixing well.
- Stir in the almonds; cover and refrigerate for 10 to 15 minutes.
- Form the dough into 12 to 16 balls.
- Place on cookie sheet that has been lined with parchment paper and bake in preheated oven for 13 to 18 minutes or until set and tops are cracked.
- Cool for a couple of minutes before removing to a wire rack.
Nutrition Facts : Calories 107.6, Fat 4.5, SaturatedFat 2.5, Cholesterol 10.2, Sodium 83.6, Carbohydrate 15.6, Fiber 0.6, Sugar 8.5, Protein 1.4
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