CHOCOLATE AND COCONUT LACE COOKIES
Provided by Giada De Laurentiis
Time 39m
Yield 18 cookies
Number Of Ingredients 7
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
- In a large bowl, mix together the sugar, coconut, melted butter, flour, vanilla, and salt.
- Using a 1/2-ounce cookie scoop or a tablespoon, scoop 6 balls of dough, 3 to 4 inches apart, on each baking sheet. Lightly flatten the tops of the dough. Cook until golden, 8 to 10 minutes. Allow the cookies to cool on the parchment paper, about 15 minutes.
- Place the chocolate in a bowl and place over a pan of barely simmering water. Stir until the chocolate has melted. Using a fork, drizzle the tops of the cookies with the melted chocolate. Freeze the cookies until the chocolate has set, about 5 minutes. Remove the cookies from the freezer and store in an airtight container at room temperature.
- Cook's Note: If the cookies have baked into one another, use a knife or metal spatula to separate the cookies then allow to cool.
COCONUT OATMEAL LACE COOKIES
Provided by Shelley Wiseman
Categories Cookies Chocolate Dessert Bake Christmas Coconut Oat Shower Christmas Eve Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 36 cookies
Number Of Ingredients 11
Steps:
- Make cookies
- Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with nonstick liners.
- Melt butter with brown sugar and salt in a metal bowl set over a pot of simmering water, stirring occasionally. Stir in coconut, oats, and flour until just combined. Remove pot from heat but keep batter warm over pot (so batter is easier to spread).
- Drop rounded teaspoons of batter at least 3 1/2 inches apart on 1 baking sheet and spread each to about 2 inches with an offset spatula or back of a spoon. Bake until cookies are bubbling and golden brown, 8 to 12 minutes. Cool on baking sheet on a rack until firm, 3 to 4 minutes, then transfer cookies to rack to cool completely. Form and bake more cookies on second baking sheet (wipe liners clean and cool between batches).
- Decorate with chocolate
- Cool melted chocolates slightly. Transfer each to a sealable bag and snip a 1/16-inch opening at a corner of each bag. Put some of cooled cookies on a parchment-lined tray that will fit in freezer, then pipe chocolates decoratively over cookies. Freeze 2 to 3 minutes to set chocolate, then carefully remove cookies from parchment.
COCONUT / OATMEAL LACE COOKIES
Simple to make and really good! This wafer thin cookie is both crispy and a bit chewy, with just a hint of orange rind flavor. They disappear very quickly I might add, leaving you craving more! Unknown where it originally came from.
Provided by llk2day
Categories Drop Cookies
Time 35m
Yield 5 Dozen, 60 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour and salt together in a mixing bowl and set aside.
- In mixer bowl blend thoroughly together shortening, eggs, sugar, vanilla and orange rind.
- Add to the flour and salt mixture and blend well.
- Fold in oats and coconut.
- Drop teaspoonful size amounts onto very lightly greased cookie sheets, allowing 2 inches between each cookie.
- Flatten thin with a knife which has been dipped in ice water.
- Bake in a preheated 375 degree Fahrenheit oven for 10 to 15 minutes or until brown around the edges.
- Remove quickly from cookie sheet and cool on paper towels.
- Note: Cookies will crisp up when completly cooled.
- Do not store in tightly sealed container.
- Enjoy!
Nutrition Facts : Calories 59.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 7, Sodium 22.1, Carbohydrate 5, Fiber 0.4, Sugar 2.4, Protein 0.7
LACY COCONUT CRISPS
Lace is fitting, even for dessert. Drops of coconut cookie dough flatten into chewy, lacy delicacies when baked in the oven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Sift together flour, sugar, and salt into a medium bowl. Add coconut milk, and stir until well combined. Stir in vanilla and shredded coconut. Add butter, and stir until combined. Refrigerate 30 minutes.
- Drop teaspoons of batter onto baking sheets lined with nonstick baking mats, spacing about 3 1/2 inches apart. Using moistened fingers, gently flatten cookies to the size of quarters.
- Bake, rotating sheets halfway through, until cookies are flat and edges are golden, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks; let cool completely. Wipe mats and cool sheets between batches.
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.
COCONUT LACE COOKIES
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Mix flour and salt well in a mixing bowl and set aside.
- Cream shortening and sugar in a large mixing bowl. Add eggs and mix well. Add sugar, vanilla and orange rind and mix well.
- Add flour salt and mix well.
- Fold in oats and coconut, mix until combined.
- Drop small balls onto greased parchment paper on cookie sheet, about 1-2 teaspoons each. Allow 4-6 inches between each.
- Using a fork, flatten and spread each ball until very thin, and about 2 1/2 to 3 inches across.
- Bake in preheated oven for 8-10 minutes, until brown around the edges. Do not overcook!!
- Quickly remove from cookie sheet to clean parchment paper. Cookies will be very flexible if you want to bend or shape.
- Cookies will crisp up as they cool. Do not store in tightly sealed container or they will lose their crispness.
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