COCONUT AND OATMEAL DROP COOKIES
Provided by Food Network
Time 15m
Yield 48 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
- Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.
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.
EASY SWEET COCONUT COOKIES
Sweet coconut cookies everyone will LOVE! It does not make many cookies so if you have a hankering for them, it's best to double the batch.
Provided by MissWriteForLife
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 30m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
- With an electric mixer, cream together the sugar, vegetable shortening, egg, and vanilla extract in a bowl until light and fluffy. Sift 1 cup plus 2 tablespoons of flour together with the baking powder and salt in a bowl, and stir the flour mixture into the creamed mixture; mix in the coconut until thoroughly combined. Drop the dough by teaspoons onto the prepared baking sheets.
- Bake in the preheated oven until very lightly browned, about 10 minutes; allow cookies to cool on sheets for about 1 minute before removing to finish cooling on baking racks.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 14.9 g, Cholesterol 9.3 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.3 g, Sodium 67.6 mg, Sugar 8.9 g
GUMDROP COOKIES
Whether you grew up with them or are just discovering their colorful appeal, Gumdrop Cookies deserve a permanent spot in your baking repertoire. This updated version was kitchen-tested to achieve the perfect sugar cookie consistency and just the right amount of spice drops-so you know they'll be perfect every time.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 60
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat softened butter and granulated sugar with electric mixer on medium speed until fluffy; scrape side of bowl. Beat in egg just until smooth. Beat in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in 3/4 cup of the quartered gumdrops.
- Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle. On each dough round, sprinkle sparkling sugar and place 3 quartered gumdrops.
- Bake 9 to 11 minutes or until edges are set and light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 8 g, TransFat 0 g
GRANDMA KRAUSE'S COCONUT COOKIES
When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.
Nutrition Facts : Calories 109 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
EASY GUMDROP COOKIES
A shortcut spin on the nostalgic classic, these spice drop-studded treats are made easy with Betty Crocker™ sugar cookie mix. Perfect for baking beginners and any time you need to have sweet treats ready in a pinch!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 40
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, flour, softened butter and egg with spoon until soft dough forms. Stir in 1/2 cup of the quartered gumdrops.
- Shape dough into 40 (1 1/4-inch) balls. Place 2 inches apart on ungreased large cookie sheets; flatten each ball to 1 1/2-inch circle. On each dough round, sprinkle sugar and place 3 quartered gumdrops.
- Bake 7 to 9 minutes or until edges are set and light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 9 g, TransFat 0 g
GUMDROP COOKIES
These fun cookies are chock-full of chewy gumdrops. I use red and green ones at Christmas, black and orange for Halloween and pastel shades for Easter. I've made this recipe for years and find that kids really get a kick out of the cookies with a candy surprise inside! -Carolyn Stromberg, Wever, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cream shortening and 3/4 cup sugar until light and fluffy. Beat in almond extract. In another bowl, whisk flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in gumdrops. , In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into dough., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 12-15 minutes. Cool 1 minute before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 102 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT COOKIES
These low-carb and gluten-free cookies with coconut oil can be baked or left unbaked. If baking, this recipe produces a crisp cookie. Adjust temperature and time to your liking.
Provided by IK
Categories Desserts Cookies No-Bake Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 6
Steps:
- Line 2 baking sheets with parchment paper.
- Stir together coconut, almond flour, maple syrup, coconut oil, vanilla extract, and salt in a bowl until well blended.
- Drop cookie dough in tablespoon-sized mounds onto the prepared baking sheets. Cover and refrigerate or freeze until use.
- If baking cookies, preheat the oven to 400 degrees F (200 degrees C).
- Transfer cookies to 2 ungreased cookie sheets.
- Bake in the preheated oven until browned, 5 to 10 minutes.
Nutrition Facts : Calories 110.2 calories, Carbohydrate 5.9 g, Fat 9.6 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 6.4 g, Sodium 15.4 mg, Sugar 3.4 g
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- Preheat oven to 350° F. Very, very lightly spray two baking sheets with non-stick spray and set aside.
- In a small bowl, toss 1/2 cup of the flour with 1 cup of the chopped gumdrops to evenly coat. Break apart any pieces that want to stick together to coat fully with flour. Set aside.
- In the bowl of a stand mixer, cream butter on medium high speed for 2 minutes. Add brown sugar and sugar, and beat to combine.
- In a medium bowl, sift together remaining 1-1/2 cups of flour, baking soda, baking powder, and salt. With mixer on low, alternate adding flour mixture and beaten eggs in two separate additions each. Beat just until incorporated each time. Add coconut, oats, and vanilla, and mix until incorporated. With a spatula, fold in the gumdrop pieces that have been coated with flour.
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