Tag Archives: coconut

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

 


Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

Making Refrigerator Cookies.

Oatmeal Coconut Crispies

The Oatmeal Coconut Crispies are a refrigerator cookie.  The dough is softer;  it is formed into “logs” about 2 inches in diameter, wrapped  in wax paper and refrigerated for several hours or overnight.  When ready to bake,  the log dough is cut into 1/4 inch slices and baked. Refrigerator cookies have a rich flavor, lightly browned, uniform thin slices and a crisp, crunchy texture. This recipe is  from the original Betty Crocker’s Cooky Book, 1963

How-To Make Refrigerator Cookies

Wrapping Cookie Dough Logs

Wrapping Cookie Dough Logs


Slicing Cookie Dough

Slicing Cookie Dough Log in 1/4 Slices


Oatmeal Coconut Crispies ready to bake

Oatmeal Coconut Crispies ready to bake

The Oatmeal Coconut Crispies are good cookies to freeze for later.  Baked cookies can be stored frozen for 9-12  months.  Having baked cookies  on hand in the freezer is handy to have available whenever there is a request to furnish cookies for a special event, tea, drop-in visitors or spoil your co-workers.  I have never kept a bag of cookies that long!

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

The Valentine Sweet Sugar Cookies  and the Shamrock Cookies were rolled cookies.  After mixing the dough, it was refrigerated for a few hours, then rolled at room temperature and cut out with cookie cutter, baked and iced.  Using a cookie cutter makes the same size and shape, depending how thick they are cut will vary the texture from soft to crisp.  They are baked until lightly browned and have a rich delicate flavor.

Valentine Sugar Cookies

Valentine Sugar Cookies


Shamrock Sugar Cookies

Shamrock Sugar Cookies

Oatmeal Coconut Crispies
Print Recipe
5 from 1 vote

Oatmeal Coconut Crispies

A refrigerator crispy cookie with favorite flavors of oatmeal and coconut, a good cookie to serve and freeze for later.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Servings: 5 dozen
Author: Julia Ann

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 1 cup flaked coconut

Instructions

  • Into large mixing bowl, cream butter, shortening and sugars.
  • Add the eggs and vanilla, cream until fluffy.
  • Into smaller bowl, measure the flour by dipping method.
  • Add the soda and salt, whisk to blend.
  • Stir into the shortening mixture.
  • Blend in the oats and coconut. The dough will be soft.
  • Divide the dough in half.
  • Form the dough into logs with a 2 inch diameter.
  • Wrap in wax paper, refrigerate overnight.
  • Heat over to 400 F.
  • Line baking sheets with parchment paper or light grease pans.
  • Cut the log into 1/4 inch slices.
  • Bake 10 to 12 minutes until lightly browned.
  • The cookies do spread, allow 2 inches between cookies.

Notes

This is adapted from Betty Crocker's Cooky Book, 1963.

 

Cookies are such a handy snack.  The only trouble is it can be too handy to nibble on  all day.  “I just ate one …… at a time.”  Haven’t you heard that from your children, or yet, your own thoughts. 

Suggestions for more cookies:

 

Olive Oil Coconut Sugar Cookies

Olive Oil Coconut Sugar Cookies                                  Olive Oil Coconut Sugar Cookies

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies                                                 Loaded Oatmeal Cookies

Grand Canyon Hermit Cookies

Grand Canyon Hermit Cookies                                             Grand Canyon Hermit Cookies

Visit these sites: Simply Recipes,   Sally’s Baking Addiction,   Shugary Sweets

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Coconut Layer Cake with Fluffy Coconut Icing

 

Coconut Layer Cake with Fluffy Coconut Icing under goes some changes.

Coconut Cake made with Coconut Oil

Coconut Cake made with Coconut Oil

Sometimes I do not want to create, adapt or be inspired for recipes.  This was one of those times when I reviewed some of my own desserts.  So Coconut Layer Cake with Fluffy Coconut Icing was the treat of the week.  I am now  using more Coconut Oil  and less butter and  shortening.  Olive oil is still my ‘go-to’ oil for much of my cooking and baking.

Coconut Oil 360

I did adapt my own recipe, I did not have coconut extract, so I added 1/2 cup of shredded coconut.  The other change I made was in the jam  between layers.  In the original recipe that follows below, I used apricot preserves.  Since I did not have the preserves, I used strawberry jam between the layers.    The jam shows up in the serving of cake.

Strawberry Jam Between layers of Coconut Cake

Strawberry Jam between layers of Coconut Cake

The “Original” Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing

This is a yummy cake for the coconut lovers out there.   Instead of vanilla extract, I have used coconut extract to get more of the coconut taste.  Another idea, which I have not tried, would be to use coconut milk instead of regular milk.  The recipe makes a small cake, best to  bake in the older 8″x 1″ cake pans.

My aunt loved to cook and bake saving recipes from booklets put out by companies.  Two booklets I have are of about the same vintage, 1922: The New Royal Cook Book by Royal Baking Powder Co. and “The Rumford Way of Cookery and Household Economy”.

Serve a luncheon of Ham Salad Spread and Vegetable Fusilli Salad and a sweet dessert of Coconut Layer Cake with Fluffy Coconut Icing.

 

A serving of Coconut Cake _580

Coconut Layer Cake with Fluffy Coconut Icing

A light and moist yellow coconut layer cake with a hint of apricot preserves under the fluffy white boiled icing and toasted coconut.
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Julia Ann

Ingredients

  • 2 cups flour
  • 1/8 teaspoon sea Salt
  • 3 teaspoon baking powder
  • 1/4 cup unsalted butter
  • 1 cup sugar
  • 1/2 teaspoon coconut extract
  • 2 eggs
  • 1 cup milk
  • 1 jar apricot preserves
  • COCONUT FILLING and ICING
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 2 egg whites at room temperature
  • 1/2 teaspoon coconut extract
  • 1/8 teaspoon cream of tartar
  • 1 cup sweet shredded coconut
  • 1/4 cup toasted coconut

Instructions

  • Preheat oven 350 F.
  • Grease and line 2 9-inch cake pans with parchment paper; grease the parchment paper.
  • Measure the flour, salt and baking powder together in a small bowl; whisk to blend.
  • In a large mixing bowl, cream the butter and sugar until fluffy.
  • Add the coconut extract and beaten eggs; beat just to blend.
  • Add the dry ingredients alternating with the milk.
  • Mix well after each addition and until smooth.
  • Pour the batter into prepared cake pans.
  • Bake 12 to 15 minutes.
  • Insert toothpick in the middle of the cake, when done, the toothpick will come out clean.
  • (This is a small batter.)
  • Cool on a rack for 5 minutes before turning out of the pans.
  • _______________________________________________________________
  • COCONUT FILLING AND ICING
  • Put sugar and water in heavy saucepan; cook until it is 238 F or soft ball stage.
  • Meanwhile beat the egg whites and cream of tartar in a large bowl until stiff.
  • When the sugar syrup has reached the correct temperature, dip the bottom of the pan in cold water for 1 second to stop the cooking.
  • Beat the stiff egg whites at high speed while pouring in a stream of sugar syrup.
  • Add the vanilla.
  • Continue beating until icing has cooked, about 5 minutes.
  • Spread the apricot preserves between the 2 layers before adding icing.
  • Put icing between layers, sides and top.
  • While icing is soft sprinkle with grated coconut and toasted coconut.

Notes

This was adapted from The New Royal Cook Book, Royal Baking Powder Co., New York, U.S.A., 1922, p 15...................... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2015 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Olive Oil Coconut Sugar Cookies

 

Olive Oil Coconut Sugar Cookies

Olive Oil Coconut Sugar Cookies

Butter or Olive Oil?

When cooking and baking I use olive oil and butter interchangeably or together in many recipes.  I had not thought about the difference until I wanted to make some cookies and had only extra virgin olive oil.  A little research, The Olive Press recommended using olive oil in all baking goodies.  Using a recipe from The Fannie Farmer Cookbook, I adapted an old-fashioned sugar cookie to an Olive Oil Coconut Sugar Cookie.  I have not made it with butter, so do not have a good reference to compare.  It was a firm cookie, not soft or crisp.  The other objective, I wanted to show the conversion chart for butter to olive oil.

Conversion Chart:  Butter to Olive Oil

1 teaspoon butter = 3/4  teaspoon olive oil
1 tablespoon butter = 2 1/4  teaspoons olive oil
1/4 cup butter = 3  tablespoons olive oil
1/3 cup butter = 1/4 cup olive oil
1/2 cup butter = 1/4 cup + 2 tablespoons olive oil
2/3 cup butter = 1/2 cup olive oil
3/4 cup butter = 1/2 cup + 1  tablespoon olive oil
1 cup butter = 3/4 cup olive oil

 There are many benefits in using Olive Oil.

Olive oil is a monounsaturated fat which comes from  a plant,  the Olea europaea. the olive tree  grown primarily in the Mediterranean countries such as Italy, Greece, and Spain.  Monounsaturated fatty acids are said to be a healthy dietary fat, along with peanuts, cashews and avocados.  These fats help to reduce  the LDL cholesterol or the “bad cholesterol”.

When thinking of olive oil, cooking usually comes to mind first.  Cosmetics, medicine, soaps and even fuel for lamps all may be made from olive oil.  However, when discussing benefits it is related to our health.  There have been multiple studies made to assess benefits of olive oil.

Examples of healthy benefits

1. Protection of the cardiovascular system.
2. Prevention of stoke.
3.  Lowering the risk of depression.
4.  Reduction of breast cancer risk.
5.  Maintaining healthy cholesterol levels.
6.  Extra virgin olive oil may protect against Alzheimer’s disease.
7.  Prevent acute pancreatitis by using extra virgin olive oil.
8.  Protect the liver with the use of extra virgin olive oil.

 

Olive Oil Coconut Sugar Cookies

Coconut cookies batter

Coconut cookie batter made with extra virgin olive oil.

This recipe made about 36 cookies.

Oven ready Olive Oil Coconut Sugar Cookies

Oven ready Olive Oil Coconut Sugar Cookies

I like to roll the  teaspoons  of dough into a ball, then flatten with a bottom of a glass dipped into sugar.  It gives a prettier and sweeten top to the cookie.

Out of the oven, Olive Oil Coconut Sugar Cookies

Out of the oven, Olive Oil Coconut Sugar Cookies.

Olive Oil Coconut Sugar Cookies

A new take on an old fashioned sugar cookies, using olive oil instead of butter. Adapted from The Fannie Farmer Cookbook.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Servings: 3 doz
Author: Julia Ann

Ingredients

  • 1 1/4 cups flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup finely chopped coconut
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon coconut flavoring
  • 1 tablespoon evaporated milk undiluted

Instructions

  • Preheat oven 350 F.
  • Line cookie sheets with parchment paper.
  • Measure and mix together: flour, salt, baking powder and coconut; set aside.
  • In a large mixing bowl, cream the olive oil and sugar, beat until light and blended.
  • Add the egg, vanilla and coconut flavoring, beat thoroughly.
  • Add the dry ingredients to the oil and sugar mixture, adding 1/2 cup at a time.
  • Blend well.
  • Roll teaspoons of batter into a ball and place on cookie sheet 1 inches apart.
  • Flatten with bottom of glass dipped in granulated sugar.
  • Bake 8-10 minutes until lightly browned.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®
brings you great recipes for your cooking experience. ©2007-20178 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “
Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®
All rights reserved.

 

Olive Oil Coconut Sugar Cookies

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience.  ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.