Toasted Coconut Cookies

Name: Toasted Coconut Cookies
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 30
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 165 grams packed brown sugar; 165 grams packed brown sugar; 114 grams butter, softened; 128 grams flaked coconut, toasted; 128 grams flaked coconut, toasted; 2 eggs; 250 grams all-purpose flour; 122 grams quick-cooking oats; 1 teaspoons salt; 103 grams shortening; 150 grams sugar; 2 teaspoons vanilla extract; 88 grams chopped walnuts, toasted

Toasted Coconut Cookies is a dessert that serves 30. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 195 calories, 3g of protein, and 12g of fat. A mixture of coconut, baking soda, brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 25 minutes. If you like this recipe, you might also like recipes such as Toasted Coconut Cookies, Toasted Coconut Banana Bread with Vanilla Toasted Coconut Glaze, and Toasted Coconut Toffee Cookies.

Instructions

In a bowl, cream butter, shortening and sugars until fluffy.

Ingredients you will need

Shortening

Butter

Cream

Equipment you will use

Bowl

Add eggs and vanilla; beat well.

Ingredients you will need

Vanilla

Egg

Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts.

Ingredients you will need

Baking Soda

Coconut

All Purpose Flour

Nuts

Oats

Salt

Drop by tablespoonfuls onto greased baking sheets.

Equipment you will use

Baking Sheet

Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack.

Equipment you will use

Wire Rack

Oven

Equipment

Ingredients

Servings:

1teaspoon

baking powder 1teaspoon

baking soda 165grams

packed brown sugar 165grams

packed brown sugar 114grams

butter, softened 128grams

flaked coconut, toasted 128grams

flaked coconut, toasted 2

eggs 250grams

all-purpose flour 122grams

quick-cooking oats 1teaspoons

salt 103grams

shortening 150grams

sugar 2teaspoons

vanilla extract 88grams

chopped walnuts, toasted

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.