JEWELED COCONUT DROPS
Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.
Nutrition Facts : Calories 220 calories, Fat 11g fat (8g saturated fat), Cholesterol 22mg cholesterol, Sodium 142mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT CHERRY DROPS
My momma has been making these since I was little at Christmas time. They were MY favorite, therefore, Santa got them every year also! I now make them every year for me and my husband. I hope you enjoy them.
Provided by Lisa Goad
Categories Cookies
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.
- 2. With mixer, cream together butter, sugar, almond extract,and egg .
- 3. Add, mixing on low, flour, baking powder, salt, until just combined.
- 4. With a spoon or spatula, fold in coconut nuts and cherries.
- 5. Drop by teaspoon-ful onto cookie sheets. These will not spread out and flatten. Bake 10 - 15 minutes. Until bottom barely starts to brown.
PINEAPPLE COCONUT COOKIES / CREAM CHEESE FROSTING
I loved messing with these cookies...I added a lil of this and a lil of that as I went along...they turned out scrumptious! Hope you enjoy... My photos
Provided by Cassie *
Categories Fruit Desserts
Time 25m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degree F.
- 2. In a large bowl; cream together the crisco, sugar, salt and extract. Beat till fluffy and well mixed.
- 3. Add the eggs and pineapple, mix till blended well.
- 4. Add the flour, lemon juice and soda; mix until all is well incorporated. Stir in the coconut.
- 5. Drop by tablespoonfuls onto greased cookie sheet. ( Can make smaller, just adjust the baking time.) Bake for 10 - 12 minutes.
- 6. Remove from sheet after a few minutes onto racks to cool.
- 7. Frosting: In a bowl, mix sugar, extract, juice, cream cheese, pineapple, food coloring and milk. Add more milk if too thick.
- 8. Slather the frosting onto the cookie tops..now, decorate as desired or leave as is. I enjoyed dressing mine up a bit....enjoy these moist delicious cookies.
LEMON-COCONUT CREAM DROPS
Distinctive cookies flavored with lemon, coconut and cream cheese - made using Betty Crocker® sugar cookie mix!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 2 cookie sheets with cooking spray.
- In food processor, place coconut. Cover; process, using quick on-and-off motion, until finely chopped. In large bowl, mix coconut, cookie mix and 1/2 cup of the macadamia nuts. Set aside.
- In medium bowl, beat cream cheese and butter with electric mixer on medium speed about 30 seconds or until smooth. Beat in egg, lemon peel and food color until well blended. On low speed, beat in coconut mixture until stiff dough forms.
- On cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Bake 8 to 10 minutes or until edges begin to brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- Place baking chips and oil in small resealable freezer plastic bag. Microwave on High 45 to 50 seconds until softened. Gently squeeze bag until chips are smooth; cut tiny tip off one corner of bag. Squeeze bag to drizzle over cookies. Sprinkle with remaining 1/2 cup macadamia nuts. Let stand until drizzle hardens, about 10 minutes.
Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 20 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 11 g, TransFat 1/2 g
COCONUT DROP COOKIES
Cathy Wilson says her mom-Winnie Nash- added nutritional ingredients to recipes whenever she could. "Chock-full of nuts and oats, these crispy-chewy cookies are the perfect example," Cathy says.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in coconut and walnuts., Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 11-14 minutes or until golden brown. Cool 2 minutes before removing to wire racks. Store in an airtight container.
Nutrition Facts : Calories 102 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 54mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
CREAM CHEESE WALNUT DROP COOKIES
This is my husband's favorite cookie. I always double the recipe so I have some for the kids because DH eats them as fast as they cool.
Provided by Parsley
Categories Drop Cookies
Time 15m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In a mixing bowl, beat together butter, cream cheese and milk.
- Beat in sugar and vanilla.
- Gradually mix in flour. Stir in walnuts.
- Drop by tablespoonful 2-inches apart on to ungreased cookie sheets.
- Bake at 375°F for 10 minutes or until edges begin to slightly brown.
CREAM CHEESE DROP COOKIES
This is the EVERYDAY version of a Holiday Favorite
Provided by Maria Espravnik
Categories Cookies
Time 20m
Number Of Ingredients 11
Steps:
- 1. Cream together the butter, cream cheese, sugar, salt, and vanilla
- 2. Add egg and milk; beat well.
- 3. Stir in the flour and toasted coconut
- 4. Drop cookie batter from teaspoons onto ungreased baking sheet then press a pecan half or cherry half into the top of each. Bake at 325° for 18 to 20 minutes. Remove cookies to a rack to cool. Makes about 5 dozen cream cheese cookies.
- 5. *To toast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325°, stirring occasionally, until golden brown, about 10 minutes
COCONUT DROP COOKIES
Make and share this Coconut Drop Cookies recipe from Food.com.
Provided by Parsley
Categories Drop Cookies
Time 25m
Yield 36-40 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Lightly grease cookie sheets.
- Cream together butter and brown sugar.
- Add eggs and beat well.
- Sift together flour, cream of tarter, and baking soda. Gradually beat into the creamed mixture; blend well.
- Add coconut. The mixture will be very thick.
- With hands, form into balls the size of a walnut.
- Place on a greased cookie sheet and flatten with a fork dipped in sugar.
- Bake for 9-10 minutes.
Nutrition Facts : Calories 146.6, Fat 6.2, SaturatedFat 3.9, Cholesterol 25.3, Sodium 120.5, Carbohydrate 21.6, Fiber 0.4, Sugar 12.7, Protein 1.6
APRICOT COCONUT COOKIES
These fancy, chewy cookies are made without eggs. Our son's allergy got me searching for treats he can enjoy...and we love them, too. -Sara Kennedy, Manassas, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely. , In a small bowl, combine all the glaze ingredients. Spoon over cookies.
Nutrition Facts :
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