Chocolate Cherry Coconut Scuffins Recipes

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CHERRY COCONUT SCUFFINS



Cherry Coconut Scuffins image

Provided by Valerie Bertinelli

Time 45m

Yield 48 mini muffins

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 cups unrefined coconut sugar
1 cup coconut oil, at room temperature
2 large eggs
1 cup fat-free plain Greek yogurt
1 teaspoon almond extract
1 1/2 cups dried cherries, roughly chopped
3/4 cup sweetened shredded coconut

Steps:

  • Special equipment: two 24-cup mini muffin tins or four 12-cup mini muffin tins; mini muffin liners and a small cookie scoop
  • Preheat the oven to 350 degrees F. Prepare two 24-cup mini muffin tins with muffin liners.
  • In a medium bowl, combine the flour, baking powder, baking soda and fine salt. Set aside. In a bowl of a stand mixer fitted with the paddle attachment, add the coconut sugar and oil. Beat on high until well combined, about 4 minutes. Add the eggs one at a time, beating after each addition. Add the yogurt and almond extract and beat on medium-low to incorporate. With the mixer on the lowest speed, add the dry ingredients, and mix just until the batter comes together. Fold in the cherries and 1/2 cup of the coconut.
  • Using a small scoop, fill the prepare muffin tins about three-quarters of the way full. Sprinkle the remaining coconut over the muffins. Bake until a toothpick comes out clean and the coconut is toasted on top, 10 to 15 minutes. Place on a wire rack to cool for 10 minutes before serving.

CHERRY CHOCOLATE TRUFFLES WITH COCONUT



Cherry Chocolate Truffles With Coconut image

Provided by Food Network Kitchen

Categories     dessert

Time 4h45m

Yield 18 to 24 truffles

Number Of Ingredients 7

12 ounces bittersweet or semisweet chocolate
1 cup heavy cream
1 tablespoon unsalted butter
Pinch of salt
1/2 teaspoon vanilla extract
/2 teaspoon cherry extract
Shredded coconut, for coating

Steps:

  • Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
  • Whisk in the vanilla and cherry extracts. Stir the ganache until it is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
  • Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in shredded coconut. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)

COCONUT CHERRY MUFFINS



Coconut Cherry Muffins image

This is one of those no effort required recipes. If you're partial to coconut and short on time these quick and tasty muffins give satisfying rewards. Sophisticated tastes however, look the other way!

Provided by Fili Eve

Categories     Quick Breads

Time 45m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 13

1 cup flour
1/2 cup desiccated coconut
1/2 cup caster sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 egg (lightly beaten)
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 cup canola oil
1/2 cup glace cherries
1 tablespoon desiccated coconut
1 teaspoon granulated sugar
1 teaspoon brown sugar

Steps:

  • Preheat oven to 190C/375F/gas 5.
  • Sift into a large bowl flour, baking powder, salt and caster sugar finally adding coconut.
  • Cut cherries into pieces.
  • In separate bowl whisk egg, milk, vanilla extract and oil until smooth.
  • Make a well in centre of dry ingredients and add egg mixture, stir until just combined.
  • Add cherries being careful not to overwork the batter.
  • Spoon into greased or paper lined muffin cups 3/4 full.
  • Topping. Mix remaining sugar and coconut, sprinkle evenly on top of muffins.
  • Bake at 375 (Gas 5) for 20-25 minutes.

Nutrition Facts : Calories 279.8, Fat 12.7, SaturatedFat 3.2, Cholesterol 20.5, Sodium 318.8, Carbohydrate 38.6, Fiber 0.9, Sugar 21.2, Protein 3.6

CHERRY-COCONUT SLICES



Cherry-Coconut Slices image

My mother got this recipe from a woman named Emmie Oddie, a well-known home economist in Canada who had a column in a farming newspaper. Oddie would test reader recipes in her own kitchen and write about it. These tasty sweets are so rich that you need only a small piece. -Judy Olson, Whitecourt, Alberta

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 32 bars.

Number Of Ingredients 11

3 cups graham cracker crumbs
1-1/2 cups miniature marshmallows
1 cup unsweetened finely shredded coconut
1/2 cup chopped maraschino cherries
1 can (14 ounces) sweetened condensed milk
1 teaspoon maple flavoring
FROSTING:
1 cup packed brown sugar
1/3 cup butter, cubed
1/4 cup 2% milk
1 cup confectioners' sugar

Steps:

  • In a large bowl, mix cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan., For frosting, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil, stirring constantly; cook and stir 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners' sugar until smooth. Spread over crumb mixture; refrigerate until set, about 1-1/2 hours., Cut into bars. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 169 calories, Fat 6g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 82mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

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