SESAME COCONUT COOKIES
Make and share this Sesame Coconut Cookies recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 50m
Yield 72 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F.
- Line baking sheets with parchment paper.
- In a bowl beat butter and sugar on medium speed with an electric mixer until light and fluffy, about 2 minutes.
- Add flour 1/2 cup at a time, mixing on low speed until well combined.
- With a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans.
- Divide dough into thirds.
- Roll into logs about 1 1/2-inches in diameter.
- Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
- Using a sharp knife, cut logs into 1/4-inch thick slices.
- Transfer to prepared baking sheets, about 1 1/2 inches apart.
- Bake until edges are golden, 20-30 minutes.
- Transfer sheets to a wire rack to cool.
- Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
SESAME COCONUT COOKIES
This recipe comes to us from Jorjett Strumme of Seaside, Oregon, one of the runners-up in our Cookie of the Week contest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Line baking sheets with Silpats (French nonstick baking mats).
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add flour a half cup at a time, mixing on low speed until well combined.
- Remove bowl from mixer; with a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans. Divide dough into thirds. Roll into logs about 1 1/2 inches in diameter. Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
- Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to prepared baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 20 to 30 minutes. Transfer sheets to a wire rack to cool. Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
SESAME COCONUT COOKIES
I had similar cookies from a bake sale and they were delicious. This is an approximate replication - might work with only 2 sticks of butter - they are very buttery!
Provided by Carolyn Haas @Linky1
Categories Cookies
Number Of Ingredients 6
Steps:
- Beat butter and sugar on medium speed until light and fluffy.
- Add flour 1/2 cup at a time until well mixed.
- On low speed, or by hand, mix in the sesame seeds, coconut and pecans.
- Divide dough in thirds and roll into logs about 1 1/2 inches in diameter. You can roll the logs in colored sugar if you like. Wrap in waxed paper. Chill for about 2 hours.
- Preheat oven to 300ºF. Cut each log into 1/4 inch slices. Place 1 1/2 inches apart on baking sheets lined with parchment paper.
- Bake for 20-30 minutes until cookies are just barely starting to brown. Leave on cookie sheet for a couple minutes and then finish cooking on wire racks.
HEALTHY SESAME COCONUT COOKIES
A low sugar, subtle little cookie with added health benefits: sesame, coconut, sunflower seeds and oats make this treat good for you! The recipe for this cookie developed from an idea for coconut halvah which became a need for a tea time treat. Now it's a favourite. The preparation time does not include chilling times.
Provided by Ancel
Categories Dessert
Time 35m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 9
Steps:
- Mix together coconut, sunflower seeds, sesame seeds, oats and salt.
- Add tahini, honey and egg.
- Mix in flour to form a firm dough, adding more flour if needed.
- Roll into a sausage shape, about 1 1/2 inches in diameter.
- Place in fridge for 30 minutes, or place in freezer for 10 minutes.
- Cut in thin slices (just less than a half inch) and place on baking tray.
- Bake at 350 degrees for 15 - 20 minutes, until lightly browned.
- Cool on wire tray.
Nutrition Facts : Calories 84.4, Fat 5.2, SaturatedFat 1.2, Cholesterol 10.6, Sodium 14.5, Carbohydrate 8.1, Fiber 1.4, Sugar 3.8, Protein 2.6
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