BUTTERY COCONUT COOKIES RECIPE - FOOD.COM
These cookies are buttery and chewy with extreme coconut flavor, they are a sweet cookie, for a less sweeter taste you may reduce the white sugar by 2 tablespoons if desired, for some reason these are not as good if you double the recipe into one bowl, to double I would suggest to make two separate recipes into two bowls ---if you are a coconut-lover you will love these, I have made these cookies many times, they are very good! --- serving is only estimated and recipe may be doubled successfully.
Total Time 18 minutes
Prep Time 10 minutes
Cook Time 8 minutes
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Generously grease a baking/cookie sheet.
- In a small bowl combine the flour with baking soda and salt.
- In a medium bowl cream butter with both sugars and coconut extract.
- Add in egg and beat until smooth and creamy.
- Add in flour mixture; beat until combined (batter will be slightly thick).
- Mix in coconut until well combined.
- Drop by heaping teaspoonfuls onto prepared baking sheet spacing about 3 inches apart.
- Bake 8-10 minutes until lightly golden brown.
- Cool on baking sheet then transfer to wire racks.
Nutrition Facts : Calories 90.2, FatContent 4.3, SaturatedFatContent 2.9, CholesterolContent 15.2, SodiumContent 73.9, CarbohydrateContent 12.4, FiberContent 0.3, SugarContent 8.2, ProteinContent 0.9
COCONUT BUTTER COOKIES - BIGOVEN.COM
"Crisp at the edges, wonderfully chewy in the middle, deliciously coconuty throughout...these tasty cookies are the perfect harmony of creamy butter, coconut and sugar. They're sure to delight everyone!"
Total Time 4 hours 30 minutes
Prep Time 20 minutes
Yield 36
Number Of Ingredients 10
Steps:
- "In a medium mixing bowl, combine flour, baking soda, and salt; set aside. In the bowl of a standing mixer, combine butter and sugars. Beat on medium speed with the paddle attachment until smooth and fluffy. Add egg, vanilla and coconut extracts, and continue beating. Scrape down sides of bowl, and spoon in flour mixture, beating till combined. Add coconut and mix. Transfer dough to a smaller bowl (if necessary), cover and refrigerate for at least four hours or overnight. When ready to bake, preheat oven to 350 degrees F. Using a medium-size cookie scoop, or by heaped tablespoonfuls, drop the dough onto parchment-lined baking sheets, leaving at least a 2 to 3-inch gap between each mound. Place one baking sheet at a time onto center rack of preheated 350 degree F oven. For soft chewy cookies; bake until centers are very lightly browned, about 7 to 8 minutes. For crisper chewy cookies; bake until centers are golden brown, about 9 to 10 minutes. Cool on baking sheet for at least two minutes before transferring to wire rack to cool completely. Makes about 36 cookies. Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well."
Nutrition Facts : Calories 75 calories, FatContent 3.63465175771675 g, CarbohydrateContent 10.5825510789484 g, CholesterolContent 12.6236111111111 mg, FiberContent 0.330791905847486 g, ProteinContent 0.380479941233097 g, SaturatedFatContent 2.54157756069707 g, ServingSize 1 1 Serving (20g), SodiumContent 907.890805743552 mg, SugarContent 10.2517591731009 g, TransFatContent 0.207232095009997 g
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