Coconut Cookies

Coconut Cookie | Recipe on www.bxtchesbeblogging.com

I love Coconut Macaroons and I really wanted a cookie that was similar to what that cookie offered my tastebuds. I had a recipe for a coconut cookie, but it was more thin and crispy than thick and chewy. And while thin and crispy may be good for some, I’m more of a thick and chewy kind of girl. 

So, with a little tweaking, I was able to come up with this delicious morsel of buttery goodness. 

This is another pudding cookie and the thing I adore about these type of recipes, is  that you can really transform them into totally different cookies by using the same base and changing up a few ingredients.

I hope you enjoy the newest addition to our cookie family but if you don’t enjoy coconut, you will not enjoy this cookie and while that hurts my heart just a bit, you have been warned.

As always, read the entire recipe and all of the notes prior to starting this process.

Yield: 2 Dozen

Coconut Cookies

Coconut Cookie | Recipe on www.bxtchesbeblogging.com
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3.4 ounce box coconut cream pudding (NOT PREPARED)
  • 2 sticks unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 cup white sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 2/3 cups sweetened coconut flakes

Instructions

PREHEAT OVEN TO 350°F. LINE A BAKING SHEET WITH PARCHMENT PAPER

SIFT TOGETHER:

  1. Flour
  2. Baking Soda
  3. Salt

After dry ingredients are sifted, add the pudding mix and stir. TIP: The pudding mix does have some coconut flakes in it, which makes it very difficult to sift. Adding after dry ingredients are sifted is going to save you some frustration.

USING A HAND MIXER OR A STAND MIXER WITH A PADDLE ATTACHMENT (RECOMMENDED), CREAM:

  1. Butter
  2. Brown Sugar
  3. White Sugar

It's important to cream the butter and sugar until light and fluffy. About 5 minutes. Be sure to scrape down the sides of your bowl periodically.

Once butter and sugars are thoroughly creamed, add eggs one at a time, mixing well after each addition.

Add vanilla extract, mix well.

Slowly add dry ingredients, be sure to mix well and scrape down the sides of your bowl. Mix until the dry ingredients are incorporated.

Once dry ingredients are mixed well, add sweetened coconut flakes.

Using a spoon or cookie scoop, drop onto prepared baking sheet and bake in a 350° oven for 13-15 minutes or until edges are golden brown.

Notes

This cookie is also super delicious with some chopped pecans. Depending on how nutty you like your cookies, use 1/2 cup - 1 cup chopped pecans.

Depending on whatever tool you choose to use to scoop these cookies, your cooking time could increase or decrease accordingly. I use the #24 red scoop and when using that scoop, my cookies take about 13 minutes at 350°.

While you can certainly use spoons to scoop your cookies, using a scoop ensures tha all your cookies will be the same size and shape.

Adding pudding to this cookie makes it somewhat delicate. Let cool completely to avoid the cookie from falling apart.

The scoop I use yields me about 24 cookies. Depending on the tool you use to scoop your cookies, you could yield more or less.

Nutrition Information

Yield 24 Serving Size 1
Amount Per Serving Calories 246Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 141mgCarbohydrates 34gFiber 1gSugar 22gProtein 2g

All nutritional information presented and written within this site are intended for informational purposes only. BxtchesBeBlogging are not dietary experts in any capacity. Please consult a healthcare professional regarding any health conditions or concerns.

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