Best 4 Worlds Best Coconut Cookie Recipes
In the realm of delectable treats, the World's Best Coconut Cookie reigns supreme, tantalizing taste buds with its exquisite flavor and captivating aroma. This culinary masterpiece is a symphony of sweet and savory, boasting a tender, crumbly texture that melts in your mouth. Picture perfectly golden-brown cookies, generously coated in a blanket of shredded coconut, exuding an irresistible toasted aroma. Each bite offers a harmonious blend of rich coconut flavor, balanced by a hint of sweetness, leaving you craving more. But the journey doesn't end there; this article unveils not one but three extraordinary coconut cookie recipes, each promising a unique taste experience. From classic coconut cookies, featuring a delightful combination of coconut and vanilla, to chewy coconut macaroons with their distinctive chewy texture, and irresistible coconut snowball cookies, rolled in powdered sugar for a touch of winter magic, this article has something to satisfy every palate. Embark on a culinary adventure and discover why these coconut cookies are hailed as the world's best.
Let's cook with our recipes!
CHEWY COCONUT COOKIES
Lots of coconut and sugar make these cookies chewy and delicious.
Provided by N. Hoff
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 50m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
- In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 11.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 62.5 mg, Sugar 6.8 g
GRANDMA KRAUSE'S COCONUT COOKIES
When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.
Nutrition Facts : Calories 109 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
WORLD'S BEST COOKIES
Steps:
- Preheat oven to 325 degrees F. In mixing bowl, cream butter and margarine. Add sugars, vanilla, and oil. Beat until smooth. Add egg and beat again until smooth. Add flour, salt, baking soda, and cream of tartar. Add nuts, oats, coconut and Rice Krispies. Fold in until well blended. Cover bowl with waxed paper and refrigerate for an hour. Dough will be stiff enough to handle. Spray cookie sheets lightly. Pinch off small piece about the size of a marble. Flatten with your fingers. (Regular size cookie sheet will hold 24) Bake for 8 to 10 minutes. After taking them out of the oven, leave on the cookie sheets for a few minutes. Cool on racks.
COCONUT MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
Tips:
- Use fresh, unsweetened coconut. This will give your cookies the best flavor and texture. If you can't find fresh coconut, you can use frozen or dried coconut, but the flavor and texture will not be as good.
- Toast the coconut before using it. This will bring out the coconut's natural flavor and make it more fragrant. To toast the coconut, spread it out on a baking sheet and bake it at 350 degrees Fahrenheit for 10-15 minutes, or until golden brown.
- Use high-quality butter and sugar. The better the ingredients you use, the better your cookies will taste. Look for unsalted butter and use granulated sugar, not powdered sugar.
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much. Chill the dough for at least 30 minutes, or up to overnight.
- Bake the cookies until they are just set. The cookies should be slightly golden brown around the edges and the tops should be firm to the touch. If you overbake the cookies, they will be dry and crumbly.
Conclusion:
These coconut cookies are the perfect treat for any occasion. They are easy to make, delicious, and can be enjoyed by people of all ages. Whether you are looking for a simple snack or a special dessert, these cookies are sure to please. So next time you have a craving for something sweet, give these coconut cookies a try. You won't be disappointed!
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