SANTAS WHISKERS COOKIES BY FREDA
These are a coconut rolled and chilled, sliced cookie, But these are "oh so good", and look so nice on any cookie tray. I use the Coconut Flavoring and they are so flavorful. Hint; I also glaze the tops with just a hint of Rum or butter flavored Glaze, these are desired by all who see and taste these. Note: the prep time below is with out the Chill time, of 2-24 hrs.
Provided by FREDA GABLE @cookin4me
Categories Cookies
Number Of Ingredients 14
Steps:
- Preheat Oven @ 375 degrees. Beat Butter with electric mixer til light and fluffy about 30 sec. Add 1/2 the Flour, th sugar, Milk, and flavoring. Beat til blended well.
- Stir in remaining Flour. Stir in Cherries, and nuts. SHAPE; into 8" rolls. Pour coconut into long pan, Roll this 8" roll into coconut. Coat well. Wrap in wax paper; Chill in refer 2-24 hrs.
- CUT into 1/4" slices, Place on ungreased cookie sheet.
- BAKE; 375 10-12 min. until edges are golden in color. COOL, cookies on wire rack, should make about 5 dozen cookies. OPTION: drizzle with glaze of your choice. . . in zig zag shape on tops of cookies, for an impressive look.
- GLAZE: Mix all ingrediens till smooth consistency, Pour into Plastic Zip-lock bag. ( I place Plastic Zip Lock bag over Cup, or glass with sides folded over the cup. Fill plastic bag with Glaze)Remove air, an Zip shut. Cut a tiny small corner to use to drizzle over your cookies. Drizzle in a ZIG ZAG motion. Have fun & enjoy
"COCONUT WASHBOARDS" BY FREDA
Many years ago these cookies were sold in a Country local general store, near where we lived. They were sold by the Pound, from a large wooden barrel. They were extra large, plain and semisoft, and Nostalgic as I recall. They are Coconut, which was a real treat in them days. I am sure many of you can recall these cookies, or even...
Provided by FREDA GABLE
Categories Cookies
Time 35m
Number Of Ingredients 11
Steps:
- 1. preheat oven 375 adjust oven racks into 3rds.
- 2. Sift together 1st 4 ingredients, set aside.
- 3. Cream Butter, Beat in Vanilla ADD Brn Sgr. and beat well. ADD egg, & water, the mixture will appear curdled, that's ok.
- 4. On low speed, gradually blend dry ingredients. beat only til combined. stir in coconut.
- 5. cut a piece of wax paper to fit the cookie sheet. Use heaping teaspoon of the dough for each cookie. (remember these are large) place them close to each other on the wax paper, forming 24 mounds. Slide cookie sheet under wax paper, transfer to freezer or refer to chill until fir enough to handle. NOTE:(if in freezer watch carefully they should not be frozen solid)
- 6. tip: cut alluminum foil to fit cookie sheet. have some flour ready to flour hands, and a fork.
- 7. Flour your hands, pick up a mound, and roll it between your palms, into a sausage shape about 3" long. Place on foil, continue shapping remaining mounds of dough, placing 3" apart. (NO CLOSER)
- 8. flour your finger tips with one hand, and with finger tips flatten each sausage-shaped roll until they are 1/4" thick, 3 1/2" long by 2" wide.
- 9. Now to form the traditional ridges, that gibe these cookies their name: dip a fork into the flour & press the back of the tines, forming deep indentations. Since the cookies are so large it will be necessary to press the fork 4 times.once for each quarter of the cookie surface. the ridges should be parrallel, and go lengthwise with the cookie.
- 10. Slide cookie sheet under the foil. BAKE cookies 12 min. reversing the sheets top to bottom, and turning front to back, once, to insure even browning, now bake til golden brown all over. (DO NOT UNDERBAKE) if only using a single baking sheet at a tme, use the high rack.
- 11. Let cookies stand in pcookie sheet 3-5 min before removing with wide metal spatula transfer to cooling rack. . . . baking approx 20 min total time. Makes 24, X-LARGE COOKIES.
COCONUT GLAZE FOR SUGAR COOKIES
Use this glaze to decorate our Coconut Sugar Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 3
Steps:
- Whisk together coconut milk and sugar in a large bowl until thick as honey. Add sugar if glaze is too thin. Tint with food coloring, if desired. Use immediately.
COCONUT COOKIES
Make these coconut cookies for the perfect pick-me-up. They're coated in luxurious dark chocolate and toasted coconut sprinkles
Provided by Liberty Mendez
Categories Afternoon tea
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
- Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
- Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.
Nutrition Facts : Calories 285 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium
COCONUT VANILLA GLAZED PECAN COOKIES BY FREDA
COCONUT COOKIES Plus, This is made with a mix, and only makes about a dozen cookies but this is a really tasty cookie. Pecans and coconut add to the flavor of these cookies. Then there is the glaze, Its a vanilla Glaze, I have also added a little rum flavoring to these and OH MY GOODNESS, it really adds something to this...
Provided by FREDA GABLE
Categories Cookies
Time 35m
Number Of Ingredients 14
Steps:
- 1. Preheat Oven @ 375 degrees. Spray cookie sheet with no stick PAM spray. Mix together Bread mix, Add Butter, Blend with fork or Pastry blender. Mix till coarse crumbly mixture
- 2. Add Flavoring, & egg, Mix well. Stir in Coconut and half an half (or egg-nog,) stir til soft dough forms.
- 3. On Lightly floured surface, pat dough out to 1/2" thickness, cut with 2" round or square, cookie cutter, Place on pam sprayed cookie sheet.
- 4. BAKE; 12-16 min, or til light golden brown. Cool 2-4 min then remove from cookie sheet. Cool another 10 min.
- 5. GLAZE; in a small bowl mix all the glaze ingredients, adding enough milk or nog to desired consistency, Blend until smooth and no lumps. spread glaze over cookies. TOPPING; Immediately sprinkle glazed tops with coconut and pecans. These not only look pretty but these taste wonderful.
COCONUT CASHEW COOKIES BY FREDA
Coconut cookies of any kind I really enjoy making. I have made these also with Macadamia Nuts for the holidays. These are a light Golden brown delicious cookie.
Provided by FREDA GABLE @cookin4me
Categories Cookies
Number Of Ingredients 9
Steps:
- Note: feel Free to Double this Recipe as I do. PREHEAT oven @ 375. Line baking sheet with parchment paper.
- in med. Bowl Whisk together 1st 4 ingredients ( dry) in a Larger bowl Cream the butter sugar til light and fluffy, Beat in the egg and vanilla til smooth.
- Add flour mixture, & coconut, blend on low speed, till no flour streaks remain.
- Stir in Cashews. Drop by 1 in balls onto baking sheet. flatten only slightly.
- BAKE for 10-13 min. till cookies are a light golden brown around the edges. Let cool 3-5 min, before removing from baking sheet. transfer to you wire rack and cool completely. MAKES about 2 dozen depends on your size of balls.
COCONUT PECAN CHOCOLATE CHIP COOKIES BY FREDA
What can I say, everythings Better with BUTTER!!! When I make these for a Holiday, or special occasion, I drizzle these with melted white or Chocolate zig-zagging across each cookie, they look so attractive, and taste, so good. I'll Bet you won't eat just one!!!
Provided by FREDA GABLE
Categories Other Snacks
Time 30m
Number Of Ingredients 16
Steps:
- 1. Line Cookie sheet with Parchment paper. Preheat Oven @ 375 degrees. Bake 12 min. Makes about 4 Dozen
- 2. In a large bowl CREAM butter & sugars, ADD eggs one at a time, Mix well with MIxer. Add vanilla
- 3. Slowly add Dry ingredients, "Little at a time", Blend & beat til well mixed. scrape down your bowl well as you blend. Add Chips, Nuts and coconut, Mix on "LOW" just til combined. (DO NOT OVER BEAT)
- 4. Drop by TBS onto Lined Baking sheet. Bake 12 min. Will make about 4 dozen cookies.
- 5. Chocolate Drizzle TOPPING: For drizziling on cookies, melt 1 cup Choc chips in microwave or Double boiler, Pour into Zip lock bag. seal. Cut a tiny hole in the corner of your Bag, Squeeze and drizzle fast across the tops of Your Cooled Cookies. Very easy & makes a very Attractive Cookie. ENJOY!!
COCONUT BUTTER GLAZED COOKIES BY FREDA
These are RICH an flaky "Canadian" COCONUT COOKIE recipe, since my folks are canadian decent, I have many of their recipes. They Never Substitute Butter for Margarine.
Provided by FREDA GABLE @cookin4me
Categories Cookies
Number Of Ingredients 14
Steps:
- Preheat Oven @ 350 degrees in Large Bowl, beat butter with sugar until fluffy; Stir in egg, flavoring. in seperate bowl blend together dry ingredients flour, stir in coconut, cornstarch, soda, and stir into butter mixture, 1/2 at a time.
- Divide batter in 1/2, flatten into (2)disks and wrap in plastic wrap and place in refer to chill till firm, about 30 min.
- Between floured wax paper, roll out dough to 1/4 " thick.Use 2 1/2" cookie cutter cut out cookies, re-roll scraps, Place 1"-2" apart on parchment paper lined baking sheet. Place in freezer 15 Min. until firm, *BEFORE* Baking.
- Bake 10-12 min. till cookies are firm & edges are golden brown. Cool 2 Min, then Transfer to racks to cool
- GLAZE; in small bowl, Whisk together all glaze Ingredients, Spread a scant tsp over each cookie and let harden. OPTION; after glazing each cookie, sprinkle with toasted coconut.
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