Best 9 Island Cookies Recipes

BIG ISLAND-STYLE STONE COOKIES

Steps:

• Preheat oven to 325 degrees. Line cookie sheet with parchment paper or grease lightly.
• Cream butter with sugar until light and fluffy. Add eggs and cream; mix well. Add baking soda and vanilla; mix well. Add flour; mix well.
• Dough may be crumbly. Form by hand into 2-inch balls, place on cookie sheet and flatten.
• Bake until very firm and brown, about 35 minutes. Check cookies frequently in the last few minutes to be sure they don't burn. As long as they feel at all soft in the middle, they need more baking time. Cool and store in airtight container.
• The writer of the food article had this note: They're done when they no longer give at all when pressed in the center. If they're the least bit soft, leave them in the oven. I actually took mine out a little too early - I was afraid they were getting too brown - and although they were hard, they weren't rock hard. I consider this a plus, but if you really want that tooth-breaking goodness, push the envelope and bake 'em 'til they're solid.

WHITE CHIP ISLAND COOKIES RECIPE - (3.9/5)

Steps:

• PREHEAT oven to 375° F. COMBINE flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

ISLAND TREASURE COOKIES

Steps:

• Preheat oven to 375. In small bowl combine flour, baking powder, baking soda and salt. In large bowl with electric mixer at medium speed, beat butter, sugars and vanilla until creamy. Beat in egg. Gradually blend in flour mixture. Stir in coconut, nuts and chocolate. Drop dough by slightly rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until edges are lightly browned. Let stand 2 minutes. Remove to wire racks to cook completely.

CHOCOLATE ISLAND COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, chocolate and coffee. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-15 minutes or until edges are browned. Remove to wire racks to cool. , For frosting, combine the chocolate, sour cream and butter in a small bowl until smooth. Add enough sugar to achieve spreading consistency. Frost cooled cookies. Sprinkle with coconut.

CRANRAISIN WHITE CHIP ISLAND COOKIES

Steps:

• 1. COMBINE flour, baking powdwer, baking soda & salt in small bowl. Beat butter, brown sugar, granulated sugar & vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut, cranraisins and nuts. Drop by round tablespoons onto ungreased baking sheets.
• 2. BAKE in preheated 375 degree oven for 8-11 minutes or until edges lightly brown. Let cool on baking sheets or cooling rack for 2 minutes.

VANCOUVER ISLAND COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl.
• Beat margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat egg, molasses, and vanilla into butter mixture until blended. Stir flour mixture into butter mixture until dough forms; fold in oats and coconut until just combined.
• Roll dough into 1 1/4-inch balls and place 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until edges are lightly browned, about 12 minutes. Allow to cool on the baking sheet for 5 minutes; remove to cool completely on a wire rack.

COCONUT ISLAND COOKIES

Steps:

• Sift the flour, salt and soda together.
• melt the chocolate in the coffee over low heat.
• Cream the shortening and gradually add the brown sugar.
• Add the egg and the chocolate mixture, mixing until well blended.
• Add the sour cream alternately with the dry ingredients.
• Stir in the coconut.
• Drop by spoonfuls onto greased sheet.
• Bake 375.
• 12-15 minutes.
• Frost while warm and sprinkle with coconut.
• Frosting:.
• heat the chocolate, sour cream and butter in double boiler, stirring until the chocolate melts.
• remove from the heat and blend in icing sugar till it is spreadable.

KITTY'S WHITE CHIP ISLAND COOKIES WITH WALNUTS

Steps:

• 1. Preheat oven to 350 degrees
• 2. Combine flour, baking powder, baking soda and salt in a medium sized bowl
• 3. Cream together butter, sugars and egg, than add vanilla
• 4. Slowly stir in flour mixture in intervals
• 5. Stir in coconut, chips and walnuts
• 6. Use small scoop to place dough evenly on baking sheet
• 7. Bake 8 1/2 - 11 minutes at 350 degrees
• 8. Remove cookies from baking sheet and cool on waxed paper

ISLAND COOKIES

Steps:

• 1. Combine flour, baking powder, baking soda, and salt in small bowl. Beat butter, brown sugar, sugar, and vanilla in large mixer bowl util creamy. Beat in egg. Gradually blend in flour mixture. Stir in morsels, coconut and walnuts or pecan which ever you use. Drop by slightly rounded tablespoon onto ungreased baking sheet. Bake in a preheated 375 oven for 8 to 11 minutes or until edges are lightly browned. Let stand for 2 minutes, remove to wire racks to cool completely. Note: May substitute any of the following Nestle Toll House Semi-Sweet Chocolate Morsels, Semi-Sweet Chocolate Mini Morsels, Mint-Chocolate Morsels, Premier White Morsels, or Butterscotch Morsels.