Beth and Dave (my sister and brother-in-law) first tried this cookie on a Royal Caribbean cruise. RC willingly shares their recipe, but it calls for praline paste which is expensive and hard to find. So, they found another recipe that was similar and called for toffee bits, which are commonly found in the baking aisles with chocolate chips. There are other variations calling for different types of cereal, baking chips and nuts. These are so addictive. Crispy on the outside, yet chewy in the middle. Really the perfect cookie.
Coconut Ranger Cookies
½ cup butter, room temp.
1 cup Heath toffee bits
½ cup white sugar
½ cup brown sugar
1 tsp. vanilla extract
1 egg plus 1 egg yolk
2 cup each all purpose-flour
¾ tsp. baking soda
1/2 tsp. salt
¼ cup finely chopped almonds
2 T. cream of coconut (Coco Lopez or Goya)
2¼ cups sweetened, shredded, flaked coconut
1. Beat together butter and both sugars until light and fluffy. Add egg and egg yolk, and vanilla.
2. Combine flour, baking soda and salt. Gradually add into butter mixture. Add in chopped almonds, cream of coconut, toffee bits, and flaked coconut. Line baking pan with parchment. Use a medium scoop to measure out dough and roll into balls, then flatten to about ½" thick. Cover with plastic and refrigerate at least 8 hours or overnight. Allow 2 to 3 inches of space around each cookie because they will spread when baking.
3. Bake at 325° for 12-14 minutes, just until edges start to brown. Remove from oven and let rest on baking sheets for 10 minutes to finish baking.
Tips
Cookies may look undercooked in the center when the edges turn brown, but they will finish baking on the tray when they come out of the oven.
Author: unknown
Source: Beth and Dave
Coconut Ranger Cookies
½ cup butter, room temp.
1 cup Heath toffee bits
½ cup white sugar
½ cup brown sugar
1 tsp. vanilla extract
1 egg plus 1 egg yolk
2 cup each all purpose-flour
¾ tsp. baking soda
1/2 tsp. salt
¼ cup finely chopped almonds
2 T. cream of coconut (Coco Lopez or Goya)
2¼ cups sweetened, shredded, flaked coconut
1. Beat together butter and both sugars until light and fluffy. Add egg and egg yolk, and vanilla.
2. Combine flour, baking soda and salt. Gradually add into butter mixture. Add in chopped almonds, cream of coconut, toffee bits, and flaked coconut. Line baking pan with parchment. Use a medium scoop to measure out dough and roll into balls, then flatten to about ½" thick. Cover with plastic and refrigerate at least 8 hours or overnight. Allow 2 to 3 inches of space around each cookie because they will spread when baking.
3. Bake at 325° for 12-14 minutes, just until edges start to brown. Remove from oven and let rest on baking sheets for 10 minutes to finish baking.
Tips
Cookies may look undercooked in the center when the edges turn brown, but they will finish baking on the tray when they come out of the oven.
Author: unknown
Source: Beth and Dave
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."
) These do sound good.
