Date Fruit and Nut cookies – Gluten Free

– made up by Boug 2017

Bake: 350°F for 8-10 min

Ingredients:

·       13 oz. baking dates

·       1/2 cup coconut oil

·       1/2 cup pistachios

·       2 eggs

·       1/3 cup blueberries

·       1/4 cup cashews

·       1/4 cup craisins (cherry flavored)

·       7 oz. unsweetened coconut flakes

·       1 cup gluten free granola

Method:

1.  Break up baking dates, and blend together with coconut oil.

2.  Add eggs – blend until smooth

3.  Add rest of ingredients, and gently blend together until they combine.

4.  Using two spoons – place about 1 rounded teaspoon onto parchment papered baking sheets – about 1 inch apart

5.  Flatten gently – coat cup (or gloved fingers) with coconut oil to avoid sticking.

6.  Bake until set – about 8 to 10 minutes in 350F oven

Tuckers

from  https://www.bonappetit.com/recipe/tuckers
REFRIGERATE
300F
Bake: 25 to 30 minutes

Ingredients

• 2 1/2 cups unsweetened shredded coconut
• 4 large egg whites
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon food-grade pure rose extract (not rose water); optional
• Red liquid food coloring
• White sanding sugar

Recipe Preparation

• Cook first 3 ingredients in a medium sauce- pan over medium-low heat, stirring occasionally, until mixture is hot, dry to the touch, and starts pulling away from sides of pan, about 10 minutes.
• Scrape dough into a heatproof bowl. Stir in vanilla and rose extract, if using. Add 1 drop of food coloring; stir well. Press plastic wrap on top of dough. Chill for at least 5 hours or overnight.
• Preheat oven to 300°. Line a baking sheet with parchment paper or a silicone baking mat and stack it on top of a second sheet (this keeps cookie bottoms from browning too quickly).
• Roll 1 tablespoon of dough into a ball. With your fingers, pinch the ball to form a 3-sided pyramid that ends in a point. Dip into white sanding sugar.
• Bake cookies until lightly golden on top and slightly firm to the touch, 25-30 minutes. Let cool on sheet on a wire rack. DO AHEAD: Tuckers can be made 3 days ahead. Store cookies airtight at room temperature.

Toasted Coconut Wafers

375F oven - Bake 10 to 12 Minutes - REFRIGERATE

Ingredients:
1 cup butter, softened
1 1/4 cups sifted powdered sugar
1/2 tsp almond extract (or vanilla)
1/8 teaspoon salt
1 egg yolk
2 1/4 cups all-purpose flour
1 cup shredded coconut, toasted
1 beaten egg white
1 1/2 cups shredded coconut

Directions:
1. in a large mixing bowl beat softened butter - about 2 to 4 minutes
Add powdered sugar, almond extract and salt.
Beat until combined, scrape down sides of bowl occasionally.
Beat in egg yolk.
Beat in as much flour as you can with mixer, switch to wooden spoon if it becomes too stiff.
Stir in remaining flour and the 1 cup toasted coconut.

2. Divide dough in half. Shape each half into log about 1 1/2" wide.
Brush in egg white and roll in the 1 1/2 cups coconut.
Wrap each roll in plastic wrap or waxed paper. Chill in refrigerator for 4 to 24 hours or until firm.

3. Using sharp knife, cut dough into 1/4 inch thick slices. Place about 1/2 " apart on parchment covered cookie sheet.

4. Bake in 375F oven for 10 to 12 minutes or until edges are lightly browned.
Cool on cookie sheet for 1 minute. Transfer cookies to wire rack. cool.

Mor Mors Coconut Cookies

350F - 10 minutes

Preparation time: 10 minutes
Baking time: 10 minutes
Yield: 15

Jan Schippits earned an honorable mention for this delicate, macaroon-like cookie with a hint of almond flavoring.
1/2 cup sugar
1 egg
2 cups sweetened, shredded coconut
2 tablespoons flour (could sub almond flour for gluten free)
1/2 teaspoon almond extract
1. Heat oven to 350 degrees. Whisk together sugar and egg until smooth; stir in coconut, flour and almond extract. Mix well.
2. Drop dough by teaspoon on a Parchment covered baking sheet. Bake until edges are lightly browned, about 10 minutes. Transfer to wire racks; cool.

Nutrition information per cookie:
97 calories, 42% of calories from fat, 5 g fat, 4 g saturated fat, 14 mg cholesterol, 13 g carbohydrates, 0.8 g protein, 37 mg sodium, 0.6 g fiber

This was cut out of Chicago Tribune - found it at this link http://articles.chicagotribune.com/2003-12-03/entertainment/0312030118_1_cookie-dough-chocolate-chip-original-recipes/3

Almond Macaroons - Gluten Free

http://recipes.sparkpeople.com/recipe_details.asp?nutrition_id=51741052

Nutritional Info

• Fat: 2.0g
• Carbohydrates: 1.5g
• Calories: 24.5
• Protein: 0.8g 
• Fiber: 0.7g

Ingredients

1.5 cups Almond Milk
1.5 cups Soy Milk - Chocolate
1.5 cups sugar
1 large egg
1/2 cup baking cocoa
2 cups coconut - sweetened, flaked
1 cup slivered almonds

Directions

In 2 quart saucepan cook almond milk, soy milk and sugar until reduced to about 1 cup.
This is a sub for sweetened condensed milk.
Cool to room temperature, add 1/2 cup cocoa and lightly beaten egg and mix together
Add coconut and either slivered or sliced almonds.
Mix well, form small balls and flatten on cookie sheets lined with baking parchment.
Bake in 350F oven for about 10 minutes

Serving Size: makes 64 1" cookies

Number of Servings: 64

These turn out sticky and almost candy-like. Use wax paper between layers to avoid sticking together.

Cranberry-Pecan Bars

350°F YIELD: 36 bars

1 cup all-purpose flour
2 tbsp. Sugar
1/3 cup margarine or butter
½ cup finely chopped pecans
1 ¼ cups sugar
2 tbsp. All-purpose flour
2 beaten eggs
2 tbsp. Milk
1 tbsp. Finely shredded orange peel
1 tsp. Vanilla
1 cup chopped cranberries
½ cup coconut
½ cup finely chopped pecans

For crust, in a medium mixing bowl combine the 1 cup flour and the 2 tbsp. Sugar. Using a pastry blender, cut in the margarine till mixture resembles coarse crumbs. Stir in ½ cup pecans. Press flour mixture into the bottom of an ungreased 13x9x2” baking pan. Bake in a 350° oven for 15 minutes.
Meanwhile in a large mixing bowl combine the 1 ¼ cups sugar and the 2 tbsp. Flour. Stir in the eggs, milk, orange peel and vanilla. Fold in the cranberries, coconut and ½ cup pecans. Spread over partially baked crust. Bake in a 350° oven for 25 to 30 minutes more or till top is lightly browned. Cool in pan on a wire rack. While still warm, cut into bars. Cool completely.

Coconut Snowballs

350F  - 15 Minutes - Child friendly

1 Cup Oatmeal
3/4 Cup Nuts
1/4 Cup Sugar
1 Cup Flour
1 cup Butter - softened (2 sticks)
1/2 teaspoon vanilla
3/4 cup Coconut

Combine all Dry ingredients EXCEPT Coconut.
Mix with wet ingredients
Shape into one inch balls and roll in Coconut
Bake 15 min - until brown

2009 - made by Marty

Macaroons - Holiday

12 – 15 Min 325°F

3 egg whites
½ cup sugar
¼ cup flour
dash salt
¼ teaspoon rum extract
3 cups coconut
½ to 1 teaspoon red colored sugar

Heat oven to 325F. Grease and lightly flour cookie sheet. In large bowl, beat egg whites until foamy. Add sugar, flour salt and rum extract; blend well. Stir in coconut. Drop dough by rounded tablespoonfuls 2 inches apart onto greased and floured cookie sheet. Sprinkle with colored sugar.
Bake at 325F for 12 to 15 minutes or until set and lightly browned. Immediately remove from cookie sheet. Yield:16 cookies

Oatmeal Macaroons

10 Min 350°F

1 1/4 cups all purpose flour
1 tsp. baking soda
1 cup margarine, softened
1 cup packed brown sugar
2 eggs
1/2 tsp. almond extract
3 cups quick or old fashioned oats - uncooked.
4 oz flaked or shredded coconut

In medium bowl, combine flour and baking soda. In large bowl, cream margarine and sugar until light and fluffy. Blend in eggs and almond extract. Add flour mixture; mix well. Stir in oats and coconut. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake in preheated 350°F oven 10 minutes or until light golden brown. Let cookies cool 1 minute before removing them from sheets to wire racks.

S'More's Bars

Easy. And very yummy! Cut them small. I added Macadamia nuts 

24 graham crackers (12 double ones)

2 cups miniature marshmallows (white not colored)

1 cup semi sweet chocolate chips

1 cup salted cashews

1/2 cup butter

1/2 cup dark brown sugar, firmly packed

1 tsp vanilla extract

Optional: toasted coconut

Spray a 9x13 cake pan with Pam or line with parchment

Line the bottom of the pan with a layer of graham crackers - ok to overlap

Sprinkle graham crackers with marshmallows

Sprinkle marshmallows with Chocolate Chips

Sprinkle Chocolate Chips with cashews.

Sprinkle cashews with toasted coconut if using.

In a small saucepan over low heat, combine the butter and brown sugar - stir constantly til dissolved.

Turn off heat, move to cool burner, stir in the vanilla.

Drizzle sugar mixture over the cakepan.

Bake at 350F for 10 to 12 minutes or until marshmallows are golden on top. Cool in the pan on a wire rack.

When cook, remove from pan - use pizza cutter to cut into 1" squares

They can be wrapped, sealed in freezer bag and frozen for up to two months.

2010: did wrap in wax paper

Mock Macaroons

Preheat to 350F

1 box Angel Food Cake Mix
10 oz Flaked Coconut
½ cup water
Optional: 4 tbsp Baking Cocoa

Blend Angel food cake mix and coconut together until combined. If using cocoa, blend well also.
After all dry ingredients combined, add water – keep mixing – it will blend
Drop by LEVEL teaspoon on parchmented cookie sheet.
Bake 9 to 11 minutes or until lightly browned.

2024 suggestion: 

• use finer desiccated coconut to more easily push this thru a Ziploc bag with corner cut out
• make dough in advance, place in bag and roll flat. When removed from fridge, cut off top of bag, and use pizza cutter to cut to size while firm from fridge.
   

 

Mock Macaroons

Mock Macaroons -first made 2006

Bake: 350°F for 7-10 min

Ingredients:

·       1 box angel food cake mix

·       1 bag flake coconut

·       ½ cup water

Method:

1.  In large bowl mix together angel food cake mix and flake coconut until well blended

2.  Add water – mix (and mix and mix). At first, you won’t think it will come together, but it will

3.  Either drop by level teaspoon or place in pastry bag with large opening, and drop onto parchment paper covered baking sheet. Allow 1 inch between cookies

4.  Bake at 350F for 7 to 10 minutes - Check bottoms for doneness – they will brown sooner than tops

Option:

You can add some cocoa – 3 to 4 tablespoons – to give chocolate flavor. Add during step 1.

This is a weight watcher recipe – first made in 2006 by Boug