COCONUT FLOUR COOKIE RECIPE RECIPES

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JEWELED COCONUT DROPS RECIPE: HOW TO MAKE IT



Jeweled Coconut Drops Recipe: How to Make It image

Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield about 3-1/2 dozen.

Number Of Ingredients 11

1/3 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 large egg yolk
2 teaspoons orange juice
1 teaspoon almond extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3-3/4 cups sweetened shredded coconut, divided
1 cup seedless raspberry preserves, warmed

Steps:

  • Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

Nutrition Facts : Calories 220 calories, FatContent 11g fat (8g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 142mg sodium, CarbohydrateContent 31g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

OLD-FASHIONED COCONUT PIE RECIPE: HOW TO MAKE IT



Old-Fashioned Coconut Pie Recipe: How to Make It image

My husband says it's not good cooking unless it's made from scratch. This is an old-fashioned way of making coconut pie from scratch. —Barbara Smith, Franklin, Georgia

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 11

1 cup sugar
1/4 cup all-purpose flour
Dash salt
3 large egg yolks
2 cups whole milk
1-1/2 teaspoons vanilla extract
1-1/4 cups sweetened shredded coconut, divided
1 pie shell (9 inches), baked
MERINGUE:
3 large egg whites
6 tablespoons sugar

Steps:

  • In a large saucepan, combine the sugar, flour and salt. Combine egg yolks and milk; stir into dry ingredients until smooth. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell. , For meringue, beat egg whites in a bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar is dissolved. Spread meringue over hot filling. Sprinkle with remaining coconut. , Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator.

Nutrition Facts : Calories 408 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 210mg sodium, CarbohydrateContent 60g carbohydrate (42g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

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