Best 4 Coconut Crunch Cookies Recipes
Immerse yourself in the delectable world of coconut crunch cookies, where crispy edges and chewy centers dance harmoniously on your palate. Whether you prefer classic recipes passed down through generations or innovative variations that tantalize your taste buds, this article will guide you to the ultimate coconut crunch cookie experience. From the perfect balance of sweetness and texture to tips for achieving that irresistible crunch, we'll explore the secrets of creating these delectable treats that will leave you and your loved ones craving more. So, prepare your apron and let's embark on a culinary journey to discover the best coconut crunch cookie recipe that will elevate your baking repertoire to new heights of deliciousness.
Let's cook with our recipes!
COCONUT CRUNCH COOKIES
These sweet drop cookies are loaded with coconut and chocolate chips. Their crisp edges and soft centers add up to a perfect cookie.-Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the coconut, chocolate chips and almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 138 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT CRUNCH COOKIES
Found this in my Taste of Home magazine. As I love both coconut and chocolate, I thought I'd post it here to save for when I start my holiday baking. The recipe states these are a sweet drop cookie and loaded with coconut and chocolate chips. Their crisp edges and soft centers add up to a perfect treat. Sounds good to me!
Provided by Bonnie G 2
Categories Drop Cookies
Time 40m
Yield 40-48 cookies
Number Of Ingredients 12
Steps:
- In large mixing bowl, cream butter and sugars until light and fluffy.
- Beat in eggs and extracts.
- Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
- Stir in coconut, chocolate chips and almonds.
- Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Bake at 375°F for 9-11 minutes or until lightly browned.
- Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 191.9, Fat 11.2, SaturatedFat 5.8, Cholesterol 23.4, Sodium 156.6, Carbohydrate 20.8, Fiber 1.4, Sugar 13.8, Protein 2.9
COCONUT CRUNCH COOKIES
This is one of the best cookies I have had in my life! Seriously, it's in my top 3! (The other 2 I already posted.) I got it from my good friend, Kelly. When I asked her for it, thinking it was some "granny's family secret" recipe, she whipped out her TOH cookbook, flipped it open, pointed and laughed. Really?? A cookbook...
Provided by Christine Whisenhunt
Categories Chocolate
Time 20m
Number Of Ingredients 12
Steps:
- 1. Note: She never puts the almond extract or the almonds in hers, so I've only had them that way, and I can say that they are amazing without! Make them whichever way suits your tastes best. :)
- 2. Cream butter and sugars together, then beat in the eggs and extract(s). Mix dry ingredients together in a seperate bowl and add gradually to creamed mixture. Stir in chocolate chips, coconut, and almonds (if desired). Drop by rounded teaspoons, 2 inches apart, onto ungreased cookie sheet. Bake at 375 degrees for 9-11 minutes, or until lightly browned. Cool before removing from baking sheet to racks.
- 3. 1 cookie = 138 calories, 8g fat (4g sat fat), 17mg cholesterol, 94mg sodium, 15g carbs, 1g fiber, 2g protein.
COCONUT CRUNCH COOKIES RECIPE - (4.3/5)
Provided by ackmayhew
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the coconut, chocolate chips and almonds. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks.
Tips:
- Use unsweetened shredded coconut to prevent the cookies from becoming too sweet. If you only have sweetened coconut on hand, reduce the amount of sugar in the recipe by 1/4 cup.
- Toast the coconut before adding it to the cookie dough. This will enhance its flavor and give the cookies a more golden brown color.
- Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes, or until they are just beginning to brown around the edges. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely on a wire rack before enjoying them. This will help them to set and firm up.
Conclusion:
Coconut crunch cookies are a delicious and easy-to-make treat that are perfect for any occasion. With just a few simple ingredients, you can create these tasty cookies that are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give coconut crunch cookies a try!
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