Best 4 Coconut Krispie Cookies Slice And Bake Recipes
Indulge your sweet cravings with our delectable Coconut Krispie Cookies, a delightful treat that combines the irresistible crunch of rice krispies with the tropical charm of coconut. These slice-and-bake cookies are a breeze to make, requiring minimal effort and yielding a batch of chewy, crispy cookies that will vanish in no time.
Dive into the culinary adventure with our collection of recipes, each offering a unique twist on the classic Coconut Krispie Cookie. From the simplicity of the Original Coconut Krispie Cookies to the decadent indulgence of the Chocolate Dipped Coconut Krispie Cookies, our recipes cater to every taste and preference.
For those who prefer a classic flavor profile, the Original Coconut Krispie Cookies are the perfect choice. With just a handful of ingredients, you can whip up a batch of these timeless treats that are sure to evoke nostalgic memories.
If you crave a more indulgent experience, the Chocolate Dipped Coconut Krispie Cookies are calling your name. These cookies take the classic recipe to the next level, with a rich chocolate coating that adds an extra layer of decadence.
But the journey doesn't end there. Our collection also includes the delightful Coconut Krispie Slice, a no-bake treat that is perfect for those who want a quick and easy dessert. This slice combines the irresistible flavors of coconut and rice krispies in a creamy, dreamy confection that will satisfy your sweet tooth without any hassle.
So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure with our Coconut Krispie Cookies and Slice recipes. These treats are not only easy to make but also incredibly delicious, leaving you and your loved ones craving more.
SLICE & BAKE COCONUT SHORTBREAD COOKIES
Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. -Roberta Otto, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT SLICE & BAKE COOKIES
Tinting flaky white coconut reminds me of snowflakes falling under holiday lights. The reds and greens add colorful Christmas wonder. - Lee Roberts, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- To tint coconut, place 1 cup coconut in each of 2 large bowls. Add red food coloring to 1 bowl; cover and shake or toss to coat. Repeat with remaining coconut and green food coloring., In a large bowl, cream butter and sugar until light and fluffy; gradually beat in flour. Stir in remaining coconut. Divide dough in half., Shape 1 portion of dough into a 7-in.-long log; roll in red coconut, pressing firmly to help adhere. Wrap securely. Repeat with remaining dough and green coconut. Refrigerate 1-2 hours or until firm., Preheat oven to 325°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 12-14 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 84 calories, Fat 5g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT KRISPIE COOKIES (SLICE AND BAKE)
This is a very krispie cookie, the brown sugar and coconut mixed with the oatmeal makes it a light and flavorful cookie. The dough rolls can be frozen for up to 2 months if stored in a ziplock freezer bag. Great for unexpected guests, as it only takes 10 minutes to slice and bake. This cookie recipe is the most requested at hubby's pool league games. Number of cookies depends on how thick you slice them.
Provided by BakinBaby
Categories Frozen Desserts
Time 20m
Yield 72 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine sugars,butter, shortening, eggs and vanilla, blend well.
- Add in flour mixture (flour,salt,baking soda), mix until just blended, add coconut, and oatmeal, blend, then add rice krispies.
- Roll mixture in 3 rolls;about 2 1/2" size, squeezing to form a solid roll, wrap in plastic wrap. (Don't stress if the rolls aren't perfectly round,cookies turn out roundish anyway). If you will be freezing for a long period of time, wrap again in wax paper and place in a freezer bag.
- Slice cookies (about 1/4") place on ungreased cookie sheet bake at 375 for 8-10 minutes, until cookies are lighlty brown (if you like a less crispy cookie) or medium brown (for a more crispy cookie).
- Grab the milk and chow down.
CRISPY COCONUT COOKIES
This recipe was passed along to me a number years ago when I made mention I was looking for new recipes to add to my collection for Christmas baking. This excellent crispy cookie is not only great at Christmas, it's one of those simple delights great to serve for any occasion ... one of those 'looks simple but you can't just eat one' kind of cookie. I suspect the cream of tartar makes for a crispy light cookie. NOTE: any fine coconut can be used when making these cookies, do not substitute with medium or coarse coconut, they just do not work for these cookies. Fine coconut is readily available in the baking section of most stores.
Provided by Gerry
Categories Dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Cream shortening with sugar.
- Add beaten egg and extract.
- Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
- Add the fine dessicated coconut and mix throughly.
- Roll into small balls, put on a greased cookie sheet, press down with a fork.
- Bake for 15 minutes at 325, cookie should be nicely colored.
- A reminder that ovens vary, so do watch your cookies!
- Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.
Tips:
- Use fresh coconut: Freshly shredded coconut adds a more vibrant flavor and texture to the cookies compared to store-bought desiccated coconut.
- Properly measure the ingredients: Accurately measuring the ingredients ensures the right balance of flavors and textures in the cookies.
- Chill the dough: Chilling the dough before baking helps the cookies hold their shape better and prevents them from spreading too much.
- Bake the cookies until golden brown: Baking the cookies until they are golden brown ensures they are cooked through and have a slightly crispy exterior.
- Let the cookies cool completely: Allowing the cookies to cool completely before slicing and serving helps them set and prevents them from crumbling.
Conclusion:
These coconut krispie cookies are a delightful treat that combines the flavors of coconut, oats, and chocolate chips. With their chewy texture and crispy edges, they are sure to be a hit among cookie lovers. The slice-and-bake method makes them easy to prepare, making them a convenient option for busy home bakers. Whether you enjoy them as a snack, dessert, or packed lunch treat, these cookies are sure to satisfy your sweet tooth.
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