Christmas Cookies – Coconut Cookies

Coconut is one of those ingredients that seems to get little attention until the holidays arrive. Here are some recipes that you will want to keep on hand throughout the year.

Coconut macaroni You can make these favorites in minutes, so keep the ingredients on hand in your pantry for a quick, freshly baked snack anytime.

Will need:

2 1/2 cups of grated coconut

1/3 cup all-purpose flour

1/8 teaspoon salt

2/3 cup sweetened condensed milk

1 teaspoon vanilla

Combine the coconut, flour, and salt. Add the milk and vanilla. The mixture will be a bit stiff. Drop tablespoons an inch apart on a greased or parchment lined baking sheet. Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Remove to wire racks to cool. Now, wasn’t it that easy? Makes about 36 cookies.

Try Cherry snowballs, a classic Christmas gift. Will need:

• 1 cup butter, softened
• 1/2 cup of powder sugar
• 1 tablespoon of water
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup quick-cooking oatmeal
• 1/2 teaspoon salt
• 36 maraschino cherries, well drained.

For the coating you will need

• 2 cups of powdered sugar
• 2/4 to 1/3 cup milk
• 2 cups coconut flakes, finely chopped

To make the cookie, cream together the butter, sugar, water, and vanilla. Combine the flour, oats, and salt and gradually add to the creamy mixture.

Shape a full scoop of dough around a cherry, forming a ball. Place 2 inches apart on ungreased baking sheet. Bake at 350 degrees F. for about 18-20 minutes or until the base is light golden brown. Remove to a wire rack to cool.

While the cookies are cooling, make the coating by combining the sugar and milk to achieve a smooth consistency for dipping. Dip the cookies and roll in the chopped coconut. Let stand and finish cooling. Makes about 36 cookies.

Would you prefer a little chocolate with your coconut? Are here Chocolate and Coconut Neapolitans that you will surely love. To make these cookies you will need:

• 1 cup butter, softened
• 1 1/2 cups of sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon of almond extract
• 4 drops of red food coloring
• 1/2 cup shredded coconut, finely chopped
• 4 1/2 teaspoons chocolate syrup
• 1/2 cup semisweet chocolate chips
• 1 1/2 teaspoons of vegetable shortening

Line a 9 by 5 by 3-inch loaf pan with wax paper and set aside.

In a bowl, whisk together the butter and sugar. Beat the egg and vanilla. Combine the flour, baking powder, and salt and gradually add to the creamy mixture, mixing well.

Divide the dough into thirds. Add almond extract and red food coloring to one serving, spread evenly in prepared skillet.

Add coconut to second serving and spread evenly over third layer.

Add the chocolate syrup to the third serving and spread over the second layer.

Cover with foil and freeze for 4 hours or overnight.

Preheat oven to 350 degrees F. You will also need ungreased cookie sheets or sheets lined with parchment paper.

Unwrap the bread and cut it in half lengthwise. Cut each serving lengthwise into 1/4-inch slices. Place 2 inches apart on baking sheet and bake 12-14 minutes or until edges are light golden brown. Remove to wire racks to cool.

In a microwave, melt the chocolate chips and shortening. Stir until blended and smooth. Dip one end of each cooled cookie in chocolate and place on wire racks set on wax paper (to catch drips).

The recipe makes about 5 dozen cookies. Store in a single layer between sheets of wax paper in an airtight container.

For all you candy lovers, here is one for you. Heavenly Caramel Coconut Cookies they are easy to make and awesome on the holiday cookie tray. Great cookie to make with children and be careful, they are addictive.

Will need:

• 12 graham crackers (4 3/4 by 2 1/2 inches)
• 2 cups miniature marshmallows
• 3/4 cup butter
• 3/4 cup packed brown sugar
• 1 teaspoon caster sugar
• 1 teaspoon vanilla extract
• 1 cup sliced ​​almonds
• 1 cup of grated coconut

To make these cookie bars, live a 15-by-10-inch baking sheet with aluminum foil. Let the children place graham crackers in the bottom and top with the marshmallows. Meanwhile, in a saucepan over medium heat, cook and stir the butter, sugar, and cinnamon until the butter melts and the sugar dissolves. Remove from heat and add the vanilla.

Pour this hot mixture over the marshmallows. Then the kids can sprinkle the almonds and coconut on top.

Bake at 350 degrees F. for 14 to 16 minutes or until golden brown. Let cool completely then cut into 2-inch squares. Cut each square in half to make triangles. Makes about 6 dozen. You can also drizzle a ribbon of melted chocolate chips on top. Try this with caramel chips. Delicious.

Here you have one more than sure that you will want to include Christmas. They are called Jeweled coconut fries and they will add one more layer to your festive table, that is, if you can keep them long enough.

Will need:

• 1 cup butter, softened
• 1 cup of sugar
• 2 tablespoons of milk
• 1 1/2 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 cup finely chopped red and green candied cherries
• 3/4 cup walnuts, chopped
• 1 cup of grated coconut

To make the cookies, cream the butter and sugar in a bowl. Add the milk and vanilla. Add the flour, cherries, and walnuts.

Form two 8-inch logs. Sprinkle coconut on waxed paper, placing each log on waxed paper, roll into coconut. Wrap each log and refrigerate several hours or until firm.

Preheat oven to 375 degrees F. Cut cookies from logs into 1/4-inch slices. Place on ungreased or parchment-lined baking sheets and bake for 10 to 12 minutes or until edges are light golden brown.

Let cool on wire racks. You may want to sprinkle warm cookies with a little powdered sugar, but this is optional. Makes about 5 dozen cookies.

With these few simple recipes and a few common ingredients, you just baked 22 dozen cookies that will delight your family and excite your friends when you show up at the cookie exchange. Make a little of each at your next gathering for an instant holiday cookie sheet. Hide some in airtight containers for later, and don’t forget how delicious and easy they are when you’re suddenly in the mood for a treat any time of year. Enjoy.