Any recipes for eggless coconut cookies?

Question

What kind of coconut can i use for the cookies, fresh grated or `dried?

Answer 1

Coconut Chews

INGREDIENTS
2 2/3 cups flaked coconut
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup chocolate syrup
2 teaspoons vanilla extract

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
Mix together coconut, flour, salt, syrup and vanilla. Drop the dough by rounded teaspoonfuls onto a lightly greased cookie sheet.
Bake for 10 minutes or until slightly firm. Remove the cookies from cookie sheet immediately and cool completely before eating.

Answer 2

Eggless Coconut Refrigerator Cookies
prep-15 min oven temp-375 bake time-about 10 min.

1 cup butter
2 cup sugar
1 tsp vanilla
1 cup fresh or dried coconut
3 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp salt

Cream together butter, sugar, and vanilla. Add coconut and beat until will mixed.
Sift together flour, baking powder, and salt.
Add a little of the coconut mixture at a time, beating will after each addition. Dough will be sticky.

Divide dough into 4 parts. Put each one on a sheets of wax paper. Dampen hands and shape dough into long rolls, 1inch in diameter.

Wrap rolls. Refrigerate or freeze until firm enough to slice easily.

Using a serrated knife, cut into 1/2-inch-thick slices. Place 2 inches apart on a well oiled cookie sheet.

Bake at 375 for about 10 min, or until edges begin to brown.

Remove cookies to wire racks to cool

Answer 3

Coconut Chocolate Cookies
INGREDIENTS
1 2/3 cups sweetened condensed milk
3 (1 ounce) squares unsweetened chocolate
2 cups shredded coconut
1 pinch salt
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
Combine milk and chocolate in double boiler over low heat. Stir frequently until chocolate has melted. Remove from heat and pour into mixing bowl. Stir in coconut, pecans, vanilla and salt. Mix well. Drop by teaspoonfuls onto cookie sheets.
Bake for about 15 minutes, or until firm.

or

Coconut Bon Bons
INGREDIENTS
1/4 cup butter
1 pound confectioners' sugar
1 cup sweetened condensed milk
2 cups flaked coconut
9 (1 ounce) squares semisweet chocolate
2 tablespoons shortening
DIRECTIONS
In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.

Answer 4

apart from banana, you additionally can use a million/4 cup basic applesauce, or a million/4 cup silken tofu jumbled jointly a blender until eventually delicate. additionally, the two arrowroot powder or floor flax seeds blended with warm water until eventually concerning the consistency of a blended egg (a million/4 cup very final mixture equals one egg). additionally, you ought to in basic terms google "vegan (however variety of cake you like) cake recipe" or in basic terms p.c.. up any respectable vegan cookbook & you will discover a lot of recipes, i'm particular. Vegan Cupcakes Take Over the worldwide is staggering in case you do not already have it. :) additionally, there are various basic chocolate cake recipes that don't call for eggs (or milk) in any respect, yet use vinegar & baking soda instead. it rather is frequently noted as melancholy cake or conflict cake (because of the fact it originated for the time of the melancholy while people could not have the money for milk & eggs and those issues have been rationed for the time of wars), and there are different styles of melancholy cake too. The greater basic one to bypass by way of that call is a sort of spice cake.

Answer 5

Coconut Macaroons


INGREDIENTS:
6 tablespoons cocoa
1/2 cup milk
1/2 cup shortening
1-1/2 cups sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
2 cups oatmeal
1 cup coconut flaked
PREPARATION:
Add cocoa, milk, shortening and sugar together. Bring to a boil. Boil till reaches *soft ball stage*. Remove from heat. Add remaining ingredients. Drop on waxed paper and let cool.
*soft ball stage* - test with fork tines, dip into boiling mixture let drip over COLD water. If it forms a soft ball in the water, you're ready to go.

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Banana Coconut Cookie Bars

3 cups chocolate cookie crumbs or vanilla cookie crumbs
1/2 cup butter, softened
2 tablespoons sugar
1 cup chocolate chips or vanilla chips
1 (14 ounce) can sweetened condensed milk
2 bananas, sliced (not overly ripe)
1/2-1 cup coconut flaked
2 tablespoons butter
1 teaspoon vanilla
1/2 teaspoon salt

Preheat oven to 375° and grease 13 by 9" pan Mix cookie crumbs,butter and sugar until thoroughly blended& reserve 1/3 of mixture.
Press the remaining mixture into bottom of baking dish.
Bake for 8- 10 minutes until lightly browned.
Remove pan from oven and sprinkle cookie base with chocolate chips and return pan to oven until chocolate chips are shiny, spread evenly and set aside.
In medium saucepan combine condensed milk, banana, coconut and butter.
Cook over low heat, stirring constantly until thickened.
Remove from heat and stir in vanilla extract and salt.
Spread over cookie crumb base in pan.
Sprinkle reserved cookie crumb mixture over filling.
Return to oven for 8-10 minutes until topping is slightly browned.
Cool thoroughly and cut into bars.

Answer 6

I have made all kinds of cookies and other baked goods with egg substitute with great success. Egg subsititute does contain egg whites, but it works well. I use use it because I am allergic to egg yolks. If you are trying to avoid eggs altogether, the powedered egg substitutes found in health food stores also work well for baking.