Best 4 Coconut Washboards By Freda Recipes
**Coconut Washboards (Coconut Macaroons)**
Crispy on the outside and soft and chewy on the inside, these delightful coconut macaroons are a classic treat that is perfect for any occasion. With just a few simple ingredients, you can create these delicious cookies that are sure to be a hit with everyone who tries them.
This article features two variations of coconut macaroons: the classic recipe and a chocolate-dipped version. The classic recipe yields tender and chewy macaroons with a sweet coconut flavor, while the chocolate-dipped version adds a rich and decadent touch to the classic cookie. Both recipes are easy to follow and require minimal ingredients, making them a great option for busy home cooks or those new to baking.
In addition to the two main recipes, this article also includes a section on how to troubleshoot common problems that may arise while making coconut macaroons. With tips on how to achieve the perfect texture and flavor, you can be sure that your coconut macaroons will turn out perfectly every time.
Whether you're a seasoned baker or just starting out, this article has everything you need to create delicious and impressive coconut macaroons. Get ready to indulge in these delightful cookies that are sure to satisfy your sweet tooth and leave you wanting more.
COCONUT WASHBOARDS
"I've been making my husband these cookies most of the years we've been married. Our great-grandchildren like to come over to munch on these chewy treats, too." By Tommie Sue Shaw. From Taste of Home. Chilling time is included in cooking time.
Provided by Courtly
Categories Dessert
Time 4h20m
Yield 108 cookies, 108 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, cream the butter, shortening and sugar for 2 minutes or until fluffy. Add eggs; mix well. Gradually add water and vanilla; mix well. Combine flour, baking powder, baking soda and salt; add to the cream mixture. Fold in coconut. Cover and refrigerate for 2-4 hours.
- Shape into 1 inch balls. Place 2 inches apart in greased baking sheets; flatten with fingers into 2 1/2 x 1 inch oblong shapes. Press lengthwise with a floured fork. Bake at 400 for 8-10 minutes or until lightly browned. Cool 2 minutes before removing to a wire rack.
Nutrition Facts : Calories 52.9, Fat 2.2, SaturatedFat 1, Cholesterol 6.2, Sodium 27.1, Carbohydrate 7.8, Fiber 0.1, Sugar 4.2, Protein 0.6
COCONUT WASHBOARDS
This simple yet satisfying coconut cookie recipe has been around for generations. Pressing a fork into the top gives the look of an old-fashioned washboard. -Tommie Sue Shaw, McAlester, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs. Gradually add water and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. Fold in coconut. Cover and refrigerate for 2-4 hours. , Shape into 1-in. balls. Place 2 in. apart on greased baking, sheets; flatten with fingers into 2-1/2-in. x 1-in. rectangles. Press lengthwise with a floured fork. Bake at 400° for 8-10 minutes or until lightly browned. Cool 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 107 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
"COCONUT WASHBOARDS" BY FREDA
Many years ago these cookies were sold in a Country local general store, near where we lived. They were sold by the Pound, from a large wooden barrel. They were extra large, plain and semisoft, and Nostalgic as I recall. They are Coconut, which was a real treat in them days. I am sure many of you can recall these cookies, or even...
Provided by FREDA GABLE
Categories Cookies
Time 35m
Number Of Ingredients 11
Steps:
- 1. preheat oven 375 adjust oven racks into 3rds.
- 2. Sift together 1st 4 ingredients, set aside.
- 3. Cream Butter, Beat in Vanilla ADD Brn Sgr. and beat well. ADD egg, & water, the mixture will appear curdled, that's ok.
- 4. On low speed, gradually blend dry ingredients. beat only til combined. stir in coconut.
- 5. cut a piece of wax paper to fit the cookie sheet. Use heaping teaspoon of the dough for each cookie. (remember these are large) place them close to each other on the wax paper, forming 24 mounds. Slide cookie sheet under wax paper, transfer to freezer or refer to chill until fir enough to handle. NOTE:(if in freezer watch carefully they should not be frozen solid)
- 6. tip: cut alluminum foil to fit cookie sheet. have some flour ready to flour hands, and a fork.
- 7. Flour your hands, pick up a mound, and roll it between your palms, into a sausage shape about 3" long. Place on foil, continue shapping remaining mounds of dough, placing 3" apart. (NO CLOSER)
- 8. flour your finger tips with one hand, and with finger tips flatten each sausage-shaped roll until they are 1/4" thick, 3 1/2" long by 2" wide.
- 9. Now to form the traditional ridges, that gibe these cookies their name: dip a fork into the flour & press the back of the tines, forming deep indentations. Since the cookies are so large it will be necessary to press the fork 4 times.once for each quarter of the cookie surface. the ridges should be parrallel, and go lengthwise with the cookie.
- 10. Slide cookie sheet under the foil. BAKE cookies 12 min. reversing the sheets top to bottom, and turning front to back, once, to insure even browning, now bake til golden brown all over. (DO NOT UNDERBAKE) if only using a single baking sheet at a tme, use the high rack.
- 11. Let cookies stand in pcookie sheet 3-5 min before removing with wide metal spatula transfer to cooling rack. . . . baking approx 20 min total time. Makes 24, X-LARGE COOKIES.
GRANDMA MABEL'S COCONUT WASHBOARD COOKIES
An old recipe that has been modernized. Recipe is from when I was a little girl working in the kitchen beside my wonderful, loving grandmother Mabel Kennedy Sullivan. She said this was a favorite cookie of her beloved husband Frank B. Sullivan (who was a deep sea diver). Grandma showed me a real washboard and explained that is...
Provided by Colleen Sowa
Categories Cookies
Time 4h35m
Number Of Ingredients 11
Steps:
- 1. Mix together well the first 4 ingredients in a large bowl. Set aside.
- 2. In a very large bowl: Use an electric mixer on medium high speed to cream together the next 3 ingredients. Add the eggs and mix well.
- 3. Add the vanilla to the coconut milk. Stir in alternating the flour mixture and the coconut milk mixture. Stir in the coconut.
- 4. Make "logs" of dough in desired shape (round or rectangle). Wrap in wax paper and put in refrigerator for 3 hours.
- 5. preheat oven to 375 degrees
- 6. Using a sharp knife, slice the dough logs across to form 1/4 to 1/2 inch thick cookies. Place each cookie on parchment lined baking sheet about 2 inches apart. Use the tines of a fork that has been dipped in flour to make "lines" in the cookie. When tray is full, bake for 8-10 minutes or until lightly browned. Cool completely on wire racks before storing in an airtight container.
- 7. *** Another method of forming the cookies is pinching off about a Tablespoon of dough, form it into a little log, flatten the log with tines of a fork. **** Another method is to not refrigerate the dough, and use a cookie press. The disk has a long slit that is flat on one side and bumpy on the other side of the slit... the bumpy side points up. *********** depending on the coconut milk you use... you may want to use a bit less or add a bit more flour.
Tips:
- Choose the right coconut: Use a mature coconut with a thick, hard shell. A young coconut will have a soft, thin shell and will not be suitable for making coconut washboards.
- Prepare the coconut: Cut the coconut in half and remove the meat. Grate the coconut meat finely using a food processor or a grater.
- Add flavorings: You can add various flavorings to your coconut washboards, such as vanilla extract, cinnamon, or nutmeg. You can also add a bit of sugar or honey to sweeten them.
- Cook the coconut washboards: Heat a pan over medium heat and add the grated coconut. Cook the coconut, stirring constantly, until it is golden brown. Be careful not to burn the coconut.
- Shape the coconut washboards: Once the coconut is cooked, remove it from the heat and let it cool slightly. Then, shape the coconut into small, flat patties. You can use a mold or simply shape them with your hands.
- Enjoy your coconut washboards: Coconut washboards can be enjoyed as a snack or as a topping for desserts. They are also a great addition to trail mix or granola.
Conclusion:
Coconut washboards are a delicious and versatile treat that can be enjoyed in many different ways. They are a great way to use up leftover coconut meat, and they are also a healthy and nutritious snack. So next time you have a coconut on hand, be sure to try making some coconut washboards. You won't be disappointed!
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