Best Sesame Coconut Cookies Recipes

SESAME COCONUT COOKIES

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

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.

HEALTHY SESAME COCONUT COOKIES

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.

SESAME COCONUT COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in the coconut, sesame seeds and almonds. , Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 1-2 hours or until firm., Unwrap dough and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 300° for 25-30 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

SESAME COCONUT COOKIES

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.

SESAME COCONUT COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in the coconut, sesame seeds, and almonds. Shape into three 10 inch rolls; wrap each in plastic wrap. Refrigerate for 1-2 hours or until firm.
• Unwrap dough and cut into 1/4-inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 300F for 25-30 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.