Tropical Cookies Recipes

Steps:

• Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour and baking soda; mix well. Stir in oats, coconut, nuts and dried fruits.
• Drop dough by rounded tablespoonfuls 2 inches apart onto sprayed cookie sheets.
• Bake at 375°F. for 7 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

Steps:

• Sift or mix flour, sugar, soda and salt in large bowl.
• In separate bowl, mix remaining ingredients.
• Then mix both together.
• Form dough into 1-inch balls and place 2 inches apart on un-greased cookie sheets.
• Bake in oven at 325°F or 165°C for 15-18 minutes.

Steps:

• Combine the flour, baking powder, baking soda, salt and allspice in a medium bowl. In a large bowl, beat the butter and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended, then beat in the vanilla.
• With the mixer at low speed, add the flour mixture in two batches, beating until just combined. Using a wooden spoon, stir in the oats, chocolate chips, coconut, pecans and dried fruit until incorporated. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
• Drop the dough by tablespoons onto the lined baking sheets (you should fit about 12 cookies on each baking sheet).
• Bake until the cookies are slightly browned around the edges and the centers are beginning to turn golden, 17 to 20 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire rack to cool completely.

Steps:

• Beat 1 1/2 sticks melted butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups white chocolate chips, 1 cup chopped macadamia nuts, 1/2 cup chopped almonds and 3/4 cup shredded coconut. Scoop into medium balls, sprinkle with coconut and chill. Bake 12 to 15 minutes at 350 degrees.

Steps:

• In an electric mixer, or by hand, cream together softened butter, and sugars until smooth.
• Add egg, vanilla, orange extract, mixing well.
• Chop apricots into raisin sized pieces or smaller, and dredge in flour in a small bowl (to prevent sticking together).
• Add flour, lemon zest, cashews, coconut , apricots (dredged in flour) and raisins.
• Mix together until a nice dough forms, but do not overmix.
• Divide dough into 2 parts, and place each part onto waxed paper.
• Using your hands, form each into a long log about 2-inches in diameter.
• Roll waxed paper up around dough, crimp ends and refrigerate 6 hours or overnight.
• The next day, preheat oven to 350°F.
• Slice chilled dough into 1/4 inch thick rounds and either place on parchment on a cookie sheet or on an ungreased baking sheet.
• Bake for 13-15 minutes or until firm and golden around edges (time may vary with how thick or cold they are).
• Allow cookies to cook on sheet for 1-2 minutes before finishing cooling on a wire rack.
• Store cookies in an airtight container.