Best 5 Toasted Coconut Vanilla Einkorn Cookies Recipes

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Are you looking for a delicious and healthy snack or dessert recipe? If so, you're in the right place! Toasted coconut vanilla einkorn cookies are a delightful and nutritious treat that can satisfy your sweet tooth without compromising your health. Made with wholesome ingredients like einkorn flour, coconut, and vanilla, these cookies offer a delightful combination of flavors and textures. They're perfect for a quick snack, a lunchbox treat, or a dessert to enjoy with friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

TOASTED COCONUT COOKIES



Toasted Coconut Cookies image

Not sure where I picked up this recipe. I like the addition of oats and nuts which a lot of other coconut cookie recipes don't have. I don't like too much coconut so the oats and nuts tone down the coconut taste. I usually toast the coconut and nuts while preheating the oven.

Provided by nranger7

Categories     Drop Cookies

Time 1h5m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 13

1/2 cup butter
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups quick-cooking oats
1 1/2 cups flaked coconut, toasted
3/4 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 375 degrees.
  • In a mixing bowl, cream butter, shortening and sugars until fluffy.
  • Add eggs and vanilla, beat well.
  • Combine flour, baking powder, baking soda and salt.
  • Gradually add to creamed mixture.
  • Fold in oats, coconut and nuts.
  • Drop by tablespoonfuls onto greased baking sheets.
  • Bake at 375 degrees for 10-11 minutes or until golden brown.
  • Cool 2-3 minutes before removing to a wire rack.

Nutrition Facts : Calories 92.9, Fat 5.1, SaturatedFat 2.1, Cholesterol 11.1, Sodium 75.3, Carbohydrate 10.8, Fiber 0.5, Sugar 6, Protein 1.3

TOASTED COCONUT COOKIES



Toasted Coconut Cookies image

These cookies have coconuts, walnuts and oats to make them a satisfying snack no matter what time of day. They're a hit with everyone who tries them.-Cindy Colley, Othello, Washington

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 5 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1-1/2 cups quick-cooking oats
1-1/2 cups sweetened shredded coconut, toasted
3/4 cup chopped walnuts, toasted

Steps:

  • In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack.

Nutrition Facts : Calories 190 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 164mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

TOASTED-COCONUT COOKIES



Toasted-Coconut Cookies image

Categories     Cookies     Dairy     Dessert     Bake     Quick & Easy     Coconut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 100 cookies

Number Of Ingredients 9

1 1/2 cups sweetened flaked coconut
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla

Steps:

  • Preheat oven to 375°F.
  • In a shallow baking pan spread coconut evenly and lightly toast in middle of oven, stirring once, until pale golden, 4 to 5 minutes. Cool coconut.
  • Into a small bowl sift together flour, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in egg and vanilla and stir in flour mixture and coconut until combined well.
  • Arrange teaspoons of dough about 1‚ inches apart on ungreased baking sheets and bake in batches in middle of oven until golden, 8 to 10 minutes. Cool cookies on sheets 1 minute and with a metal spatula transfer to racks to cool. Cookies keep in an airtight container at room temperature 1 week.

TOASTED COCONUT VANILLA EINKORN COOKIES RECIPE - (4.5/5)



Toasted Coconut Vanilla Einkorn Cookies Recipe - (4.5/5) image

Provided by coconutrecipes

Number Of Ingredients 5

1 cup salted butter, softened
1/2 cup + 2 tablespoons sugar
2 teaspoons vanilla extract
3 cups all purpose Einkorn flour
desiccated or flaked dried coconut

Steps:

  • Cream butter and sugar together in a mixer with a paddle attachment until light and fluffy. Mix in vanilla. Add flour and mix on medium low speed until a stiff, sticky dough forms. Scrape bowl down and scoop dough out into about 1 inch balls and roll in dried coconut. Place on an ungreased cookie sheet and press down into a thin disk with the bottom of a glass or hands. Cookies will not puff and spread much. Bake for 10-15 minutes in preheated oven, or until coconut is golden brown. Cool on sheet for 1-3 minutes before removing. Recipe courtesy Sarah Shilhavy

GRANDMA KRAUSE'S COCONUT COOKIES



Grandma Krause's Coconut Cookies image

When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 11

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned oats
1 cup sweetened shredded coconut

Steps:

  • In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.

Nutrition Facts : Calories 109 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

- Use unsweetened coconut flakes to control the sweetness of the cookies. - Toasting the coconut enhances its flavor and gives the cookies a golden color. - Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much. - Bake the cookies until the edges are golden brown and the centers are set. Overbaking will make them dry. - Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them to firm up. - Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These toasted coconut vanilla einkorn cookies are a delicious and healthy treat that is perfect for any occasion. They're made with wholesome ingredients like einkorn flour, coconut flakes, and vanilla extract. They're also gluten-free and refined sugar-free, making them a great option for people with dietary restrictions. The cookies are soft and chewy with a hint of coconut flavor. They're perfect for enjoying with a cup of coffee or tea.

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