Rocky Mountain Recipes 8-6-12

Chocolate, Oat, and Coconut Cookie Cluster
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Coconut-Pineapple Macaroons

Patty Spellman • Yuma, Colo.

4 c. Sweetened Coconut, shredded

5 Egg Whites, at room temperature

1-1/3 c. Sugar

1/2 Almonds, blanched or slivered, finely ground

2/3 c. All-purpose Flour

3/4 c. Dried Pineapple, chopped

Heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Rinse coconut in cool water and pat dry. Place egg whites in a large bowl and mix on high speed until soft peaks form. Gradually add sugar, beating until meringue is very thick, about 7 minutes. Add coconut, then almonds, flour and pineapple pieces. Drop by rounded tablespoons onto prepared sheets, spacing mounds about 1 1/2 inches apart. Bake macaroons until light brown outside and dry looking, about 20 minutes. Makes 36 macaroons.

Hello Dollies

Joyce Ramey • Greeley, Colo.

1 stick Butter

1-1/2 c. Graham Cracker Crumbs

1-1/2 c. Flaked Coconut

1-1/2 c. Chocolate Chips

1 c. Nuts, chopped

1 (15 oz) can Sweetened Condensed Milk

Melt butter in a 9-by-13-inch pan. Sprinkle crumbs, coconut, chips and nuts on top in the order given. Pour milk over all. Bake in a 350 degree oven for 30 minutes. Cool and cut in squares.

Apple Oat Cookies

Helen Druse • Lafayette, Colo.

2 c. Flour

1 t. Baking Powder

1 Tbsp. Lemon Rind, grated

1/2 t. Cloves

3/4 c. Sugar

3/4 c. Packed Brown Sugar

3 Eggs

3 c. Apple, chopped

2 c. Quick Cooking Oats

1/2 c. Walnuts, chopped

1 c. Margarine

1/2 c. Raisins

1/2 t. Salt

1 t. Cinnamon

1/2 t. Nutmeg

Sift flour, baking powder, salt and spices. Cream margarine and sugars. Beat in eggs and lemon rind. Beat in flour. Stir in remaining ingredients. Drop by spoonfuls on cookie sheet. Bake at 350 degrees for 15 to 17 minutes. Makes 6 dozen.

German Spice Cookies

Iola Egle • Bella Vista, Ark.

1 c. Shortening

2 c. Brown Sugar, firmly packed

3 Eggs

2/3 c. Molasses

1 t. Vanilla

6-1/2 c. Flour, sifted

2 t. Ground Cinnamon

1 t. Baking Soda

1 t. Ground Ginger

1 t. Ground Cloves

1 t. Ground Nutmeg

1/2 t. Salt

1/3 c. Buttermilk

Cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add molasses and vanilla. Sift together flour, baking soda, salt and spices. Add dry ingredients alternately with buttermilk to creamed mixture. Chill dough for at least 1 hour. Shape dough into balls the size of a walnut and place about 2 inches apart on greased baking sheets. Bake in a 350 degree preheated oven about 15 minutes or until golden brown. Remove from baking sheets. Cool for 3 minutes on baking sheet and then on racks. Makes 8 dozen.

Best Boiled Cookies

Diana Walter • Littleton, Colo.

1 1/2 c. Oatmeal

4 Tbsp. Peanut Butter

1/2 t. Vanilla

1/4 c. Walnuts, chopped

8 Tbsp. Whipped Topping

2 Tbsp. Coconut

1/8 c. Margarine

1/4 c. Milk

In a bowl, put oatmeal, peanut butter, vanilla and nuts. Set aside. In a heavy saucepan, put whipped topping, coconut, margarine and milk. Bring this to a boil, stirring gently. Boil for 1 minute. Take from burner and add mixture from the bowl. Stir together. Drop by teaspoons onto waxed paper and let dry. Makes 18 cookies.

No Bake Cookies

Chris Bryant • Johnson City, Tenn.

8 Tbsp. Margarine

1/2 c. Milk

2 c. Sugar

3 Tbsp. Cocoa

8 Tbsp. Peanut Butter

1 t. Vanilla

3 c. Quick Cooking Oats

Melt margarine in saucepan. Add milk, sugar and cocoa. Boil 1 minute. Remove from stove and add peanut butter. Stir until peanut butter dissolves. Add a pinch of salt and vanilla. Add oats. Stir in well and drop by spoonfuls on waxed paper.


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