Best 2 Coconut Slice And Bake Cookies Recipes

COCONUT KRISPIE COOKIES (SLICE AND BAKE)

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.

COCONUT SLICE-AND-BAKE COOKIES

Steps:

• Heat oven to 350° F. Spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 6 to 8 minutes; let cool. In a medium bowl, mix together the flour, baking powder, salt, and cooled coconut. With an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Add the egg and vanilla extract and beat to combine. Reduce the mixer speed to low and gradually mix in the flour mixture just until combined (do not overmix). Form the dough into two 12-by-1½-inch logs. Wrap them tightly in plastic wrap and refrigerate until firm, about 2 hours or up to 2 days. Cut the logs into ⅜-inch slices and place on baking sheets, spacing them 2 inches apart. Sprinkle with sugar and bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. Transfer the cookies to a rack to cool. Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 2 weeks.