Best 8 Worlds Best Coconut Cookie Recipes

GRANDMA KRAUSE'S COCONUT COOKIES

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.

SWEDISH COCONUT COOKIES

Steps:

• Combine all ingredients except coconut in large bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in coconut.
• Divide dough in half; shape each half into 12x2-inch log. Wrap each log in plastic food wrap; refrigerate at least 2 hours until firm.
• Heat oven to 350°F. Cut logs into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake 10-14 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.

CHEWY COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
• In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

WORLD'S BEST COOKIES

Steps:

• Preheat oven to 325 degrees F. In mixing bowl, cream butter and margarine. Add sugars, vanilla, and oil. Beat until smooth. Add egg and beat again until smooth. Add flour, salt, baking soda, and cream of tartar. Add nuts, oats, coconut and Rice Krispies. Fold in until well blended. Cover bowl with waxed paper and refrigerate for an hour. Dough will be stiff enough to handle. Spray cookie sheets lightly. Pinch off small piece about the size of a marble. Flatten with your fingers. (Regular size cookie sheet will hold 24) Bake for 8 to 10 minutes. After taking them out of the oven, leave on the cookie sheets for a few minutes. Cool on racks.

COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

THE WORLD'S BEST COOKIES

Steps:

• Preheat oven to 325 degrees
• Cream together the butter and sugars until light and fluffy
• Stir in egg, oil, vanilla.
• Combine flour, baking soda and salt.
• Combine with egg mixture until well blended.
• Stir in the rest of the ingredients.
• Place on ungreased cookie sheet into balls the size of walnuts and flatten with a fork in criss cross pattern.
• Bake for 12 minutes.
• Cool on cookie sheet for a few minutes before removing.

WORLD'S BEST COOKIE

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream together the butter or margarine and sugars.
• Stir in egg, oil, vanilla, baking soda and flour. Mix until well blended.
• Stir in the rest of the ingredients. Drop on cookie sheets. If desired, sprinkle with sugar before baking. Bake for 12 - 15 minutes.

WORLD'S BEST COOKIES

Steps:

• Cream together the shortening and sugar.
• Add egg, canola and vanilla, beat well.
• Mix in oats, cornflakes, coconut and walnuts.
• Stir well.
• Blend together the flour, baking soda and salt.
• Add to creamed mixture and stir well.
• Refrigerate 15 minutes.
• Preheat oven to 325°F.
• Drop rounded teaspoons onto an ungreased cookie sheet about 2" apart.
• Press down with a fork, dipped in cold water.
• Smooth any cracks around the edge with your fingers.
• Bake at 325°F degrees for 12 minutes (You can half the recipe but why?).