Coconut Washboard Cookies Recipe Eggless Cooking


Home Cooking In Montana Coconut Washboard Cookies... Sweet 2

Whisk flour, baking powder, baking soda, salt, and nutmeg together in a bowl. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes.


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Set aside. In an electric stand mixer, use the paddle at medium high to cream butter and brown sugar until light and fluffy. Add egg mixture. Scrape sides if needed. Reduce speed to low, add flour mixture and coconut. Do not over mix. Dump dough onto lightly floured surface. Use a ruler and shape into a 15 inch log.


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In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs. Gradually add water and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. Fold in coconut. Cover and refrigerate for 2-4 hours.


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Old school coconut washboard cookies loaded with shredded coconut and brown sugar flavor. Just like grandma used to make only better.Detailed Recipe Here:.


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How To Make "coconut washboards" by freda. 1. preheat oven 375. adjust oven racks into 3rds. 2. Sift together. 1st 4 ingredients, set aside. 3. Cream Butter, Beat in Vanilla.


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Combine flour, baking powder, baking soda and salt; add to the cream mixture. Fold in coconut. Cover and refrigerate for 2-4 hours. Shape into 1 inch balls. Place 2 inches apart in greased baking sheets; flatten with fingers into 2 1/2 x 1 inch oblong shapes. Press lengthwise with a floured fork. Bake at 400 for 8-10 minutes or until lightly.


Home Cooking In Montana Coconut Washboard Cookies... Sweet 2

Place the cut cookies on the prepared pans. Bake, one pan at a time, 12 to 15 minutes, or until the edges are lightly browned. Cool the cookies on the pans on a wire rack for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely. Melt the white chocolate in the microwave or a double boiler.


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Directions to make Coconut Washboard Cookies. Beat the butter on high for about 30 seconds or until it is creamy. Add the brown sugar, baking powder, ground cinnamon, ground nutmeg and salt to the bowl. Beat well until combined. Next beat the pure vanilla extract, pure almond extract, and egg until well combined.


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Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. Fold in coconut. Cover and refrigerate for 2-4 hours. Shape into 1-in. balls. Place 2 in. apart on greased baking. sheets; flatten with fingers into 2-1/2-in. x 1-in. rectangles. Press lengthwise with a floured fork.


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Beat in vanilla , coconut extract, the whole egg and egg yolk. In another bowl, sift together flour, baking powder, baking soda and salt. Stir flour mixture into butter mixture. Stir in coconut. Chill and cover for 20 minutes or until firm. With floured hands, shape dough into 2 and 1/2 inch logs. Put logs 3 inches apart on buttered baking sheets.


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Add egg, vanilla extract and almond extract and continue beating until combined. Beat in flour and shredded coconut until incorporated. Divide dough in half and wrap each half in plastic wrap and chill for 2 hours or until easy to handle. Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side.


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Combine flour, baking powder, baking soda, salt, and nutmeg in bowl. Working in 3 batches, grind coconut sugar in spice grinder until fine and powdery, about 1 minute. 2. Using stand mixer fitted with paddle, beat butter and ground sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and milk and mix until combined, about.


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2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside. 3. Whisk together the egg and milk in a small bowl.


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Place dough in refrigerator for 60-90 minutes. When ready to bake preheat oven to 400˚F. Roll out dough into balls about 1 inch across. Place on lined baking sheets about 2 inches apart. Flatten with back of fork and sprinkle lightly with granulated sugar. Bake for 8-10 minutes or until under sides become golden.


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How To Make grandma mabel's coconut washboard cookies. 1. Mix together well the first 4 ingredients in a large bowl. Set aside. 2. In a very large bowl: Use an electric mixer on medium high speed to cream together the next 3 ingredients. Add the eggs and mix well. 3. Add the vanilla to the coconut milk.


Coconut Washboard Cookies Recipe Eggless Cooking

Set aside. Cream butter, and cream in sugar until light and fluffy. Beat in egg, vanilla and almond extract. Add flour mixture and blend until well combined. Add coconut and stir. Divide mixture in half. Pat (or roll) each half into a 10 x 9 rectangle between two sheets of parchment or wax paper. Preheat oven to 350 F.