Toasted Coconut Wafers Recipes

Steps:

• 1. in large bowl beat butter with a mixer on medium to high speed for 30 seconds. Add powdered sugar, almond extract, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks until combined. Beat in as much of the flour as you can with mixer. Using a wooden spoon, stir in any remaining flour and the 1 cup toasted coconut.
• 2. Divide dough in half. Shape each half into an 8 inch roll. Brush rolls with egg white, then roll in the 1 cup shredded coconut to coat. Wrap each roll of plastic wrap or waxed paper. Chill for 4 to 24 hours or until dough is firm enough to slice.
• 3. Preheat oven to 375°. Cut rolls into 1/4 inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are light Brown. Cool on cookie sheet for one minute. Transfer cookies to a wire rack. Cool. Makes about 60 cookies.

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, cream butter, shortening and sugars until fluffy.
• Add eggs and vanilla, beat well.
• Combine flour, baking powder, baking soda and salt.
• Gradually add to creamed mixture.
• Fold in oats, coconut and nuts.
• Drop by tablespoonfuls onto greased baking sheets.
• Bake at 375 degrees for 10-11 minutes or until golden brown.
• Cool 2-3 minutes before removing to a wire rack.

Steps:

• Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish., In a second bowl, beat together cream cheese, pineapple and confectioners' sugar. Stir in vanilla extract; spread into crust. , In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping. , Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.

Steps:

• Using an electric mixer and a medium bowl (or a stand mixer fitted with the paddle attachment), beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until super light and fluffy, 3 to 5 minutes.
• Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by 1/2 cup coconut and beat just to blend.
• Divide dough in half, then place each half on a large piece of plastic wrap. Sprinkle each piece of dough with half of the cinnamon, then fold plastic over to cover dough and protect your hands from getting all sticky. Start to form into a log (this will give a subtle cinnamon swirl-like effect - if this idea stresses you out, you can also just add the cinnamon with the flour and coconut in step 2).
• Using your hands (just like you're playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. Each half should form logs that are about 1 1/2 to 2 inches in diameter. Chill until firm, at least 1 1/2 hours.
• Heat oven to 350 degrees. Line a rimmed baking sheet (two, if you've got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in unsweetened coconut.
• Slice each log into 1/4-inch-thick rounds. Dip each round on one side into sanding sugar (no need to egg wash, the sugar should just stick). Arrange on prepared baking sheet, sugar-side up, about 1 inch apart (they won't spread much). Bake cookies until edges are just beginning to brown, about 10 to 12 minutes. Let cool slightly before eating them all.