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When baking these tasty treats, try covering your baking sheets with Reynold's Non-Stick foil. It is amazing! No spray required and everything just slides right off.
The best part when covering your sheets with foil - zero clean-up! You just remove the foil, toss it, and put the cooled pans away!
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| Hawaiian Tea Cookies |
Ingredients
(16 servings (2 cookies each) - 200 calories per serving)
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| 1 cup |
flaked coconut |
| 1/2 cup |
butter |
| 1/3 cup |
brown sugar (firmly packed) |
| 1 large |
egg |
| 1/2 tsp |
vanilla extract |
| 1-1/4 cups |
all-purpose flour |
| 1/2 tsp |
baking powder |
| 1/4 tsp |
salt |
| 3/4 cup |
caramel ice cream topping |
| 1/4 cup |
powdered sugar |
| 16 large |
marshmallows (halved) |
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- Preheat oven to 375 degrees.
- Spread coconut on ungreased cookie sheet.
- Place in oven on middle rack.
- Bake for 5 minutes, stirring halfway through baking time.
- Remove from oven to cool.
- When cool, place toasted coconut into small mixing bowl and set aside.
- Leave oven on.
- In large mixing bowl, cream together butter and brown sugar.
- Add egg and vanilla.
- Beat mixture until light and well-blended.
- Stir in flour, baking powder, and salt.
- Mix until stiff dough forms.
- Shape into 32 balls.
- Place 1 inch apart on ungreased cookie sheets.
- Flatten each ball slightly.
- Place in oven for 7 to 10 minutes or until cookies are golden brown only on the edges.
- While cookies bake prepare the topping.
- In saucepan, combine ice cream topping and powdered sugar.
- Heat until thin and bubbly.
- When cookies are removed from oven, place cut side of marshmallow half on top of each cookie.
- Press down so they stick to the cookies.
- Dip marshmallow topped cookies into caramel sauce.
- Dip into coconut.
- Cool until set.
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