Swedish Coconut Cookies Food

SWEDISH COCONUT COOKIES

Steps:

• Combine all ingredients except coconut in large bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in coconut.
• Divide dough in half; shape each half into 12x2-inch log. Wrap each log in plastic food wrap; refrigerate at least 2 hours until firm.
• Heat oven to 350°F. Cut logs into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake 10-14 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.

SWEDISH CHOCOLATE BALLS (OR COCONUT BALLS)

Steps:

• Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended.
• Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.

SWEDISH COCONUT COOKIES

Steps:

• Combine all ingredients except coconut in large bowl. Beat at low speed with a hand mixer, scraping bowl often, until well mixed. Stir in coconut.
• Divide dough in half; shape each half into a 12 by 2-inch log. Wrap each log in plastic food wrap; refrigerate for at least 2 hours until firm. Preheat oven to 350 degrees F.
• Cut logs into ¼-inch slices. Place 2 inches apart onto parchment lined cookie sheets. Bake 10 to 14 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.

SWEDISH COCONUT COOKIES

Steps:

• Set oven to 350 degrees.
• Cream butter, shortening and sugar with vanilla.
• Sift the flour, baking soda and baking powder.
• Add the flour mixture to the butter mixture along with the coconut and nuts (if using).
• Mix to form a roll.
• Chill in the fridge for 2 or more hours.
• Slice and bake on a greased cookie sheet OR drop by teaspoonfuls onto cookie sheet.
• Bake for 8-10 minutes, or until lightly brown.

SWEDISH COCONUT COOKIES

Steps:

• In large bowl, combine, flour, sugar, butter, baking powder, baking soda and vanilla.
• Beat on low, scraping bowl often, until well blended, 3-4 minutes.
• Stir in coconut.
• Divide cookie dough into halves, shape into a roll 12 x 2.
• Wrap in wax paper, refrigerate until firm- around 2 hours.
• Heat oven to 350°.
• Cut rolls into 1/4" to 1/2" slices.
• Place 2-inches apart on ungreased cookie sheet.
• Bake 9-14 minutes.
• Cool slightly, then remove from pan.

SWEDISH CINNAMON COOKIES

Steps:

• Cream the butter and sugar until light and fluffy. Add the molasses and mix well.
• Dissolve the baking soda in the egg yolk in a small bowl. Stir into the creamed mixture.
• Add the flour and cinnamon and mix well.
• Roll dough into small balls, roll in additional white sugar to coat.
• Place on greased cookie sheet. Bake 14--16 minutes at 350 degrees or until the cookies are slightly firm.

SWEDISH DREAM COOKIES (DROMMAR)

Steps:

• Sift together flour and salt.
• Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in ammonium carbonate and almond extract until combined well. Mix in flour mixture at low speed just until blended, then stir in coconut. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 300°F.
• Roll dough into 1-inch balls and arrange 1 inch apart on greased baking sheets.
• Bake cookies in batches in upper third of oven until pale golden around edges, 18 to 22 minutes. Transfer cookies to a rack to cool.