Chocolate Coconut Fingers Recipes

CHOCOLATE COCONUT BALLS

Steps:

• In a large bowl combine confectioners sugar with coconut and condensed milk.
• Shape the mixture into 1-inch balls and place onto a pan lined with wax paper. Place in refrigerator until firm.
• In a microwave-safe glass bowl, melt the chocolate chips with shortening, removing to stir once or twice until smooth.
• Dip each ball into the chocolate allowing the excess chocolate to drip off. Place the chocolate balls onto the waxed paper; let stand until set. Store in refrigerator.

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

CHOCOLATE COCONUT CANDIES

Steps:

• In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.

LADYFINGERS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
• Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
• Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

CHOCOLATE LADYFINGERS

Steps:

• Preheat the oven to 400 degrees F.
• Sift the cake flour and cocoa powder together in a small mixing bowl and set aside. Place the egg whites in a large mixing bowl and whip until foamy with an electric mixer set on medium speed. Make a French meringue by adding the sugar 1 tablespoon at a time. When you whip egg whites, add the sugar slowly to allow the whites to gain some volume. When you have volume, add the rest of the sugar. Increase the mixer speed to medium-high and whip to stiff but not dry peaks, about 5 minutes. When the whites are slightly stiff, reduce the mixer speed to low to allow even more air to be incorporated without over whipping the egg whites. Let the egg whites continue to whip for about another 2 minutes. Stop whipping them if they begin to look dry or separated.
• Very gently, fold the egg yolks into the whipped egg whites with a rubber spatula until they are partially incorporated. Carefully fold the sifted mixture into the egg mixture. It is important to fold as gently as possible to avoid deflating the batter. Remember to fold all the way to the bottom of the bowl to fully incorporate both mixtures.
• Place the batter in a pastry bag fitted with a 3/4-inch plain tip. To pipe the ladyfingers, hold the pastry bag at a slight angle and allow the tip to touch the parchment paper as you start to pipe. Squeeze gently, applying even pressure as you pipe the desired length, then stop squeezing and lift the tip straight up, leaving a small tail on the end of each ladyfinger. Pipe evenly shaped ladyfingers about 3/4-inch wide on a parchment paper-covered sheet pan. Space them about 1/2-inch apart to allow them room to spread as they bake. Dust the tops of the ladyfingers with powdered sugar to give them a nice crust.
• Bake the ladyfingers until light and evenly browned, about 5 minutes. (The browning may be difficult to discern with the chocolate ladyfingers.) Remove from the oven and immediately move to a wire rack to prevent the heat of the pan from continuing to bake the ladyfingers. Set aside until ready to use. When cooled, the ladyfingers can be stored in an airtight container at room temperature for up to 2 days, or in the freezer, well wrapped in plastic wrap, for up to 2 weeks.

COCONUT FINGERS

Steps:

• 1. Cut the crust off the bread and slice into nice finger size strips. Lay strips out to dry while getting everything ready. Preheat the oven to 350 degrees.
• 2. Set up a cooling rack. A bowl with the condensed milk in it. A seperate bowl with the coconut in it. Have a baking sheet ready.
• 3. Take one strip roll in the condensed milk then into the coconut. Place onto the baking sheet. Place in the oven. Cook until lightly brown, turn over and lightly brown the other side. Take out of oven and place on cooling rack to cool.

CHOCOLATE FINGERS, THE BAR TO BEAT ALL BARS! (NO BAKE)

Steps:

• Line a 20 x 31 cm (8 x 12 inch) container with plastic clingfilm.
• Melt the butter over a very low heat completely in a saucepan, then add the condensed milk and keep mixing until the butter "disappears', i.e.) there is no yellow showing in the mixture.
• Combine condensed milk mixture with all the dry ingredients of the chocolate fingers part of the recipe and mix well.
• Press mixture into a 20 x 31 cm (8 x 12 inch) container.
• Ice with chocolate icing.
• Refrigerate until firm.
• Once firm, make a central cut to cut the slice in half and then gently use the clingfilm to ease the slice out of the pan and cut it into fingers or squares on a cutting board.
• Store in an airtight container in the refrigerator.

CHOCOLATE COCONUT FINGERS RECIPE

Steps:

• Boil until sugar dissolves Cut fingers of stale bread Roll in mixture, then coconut

CHOCOLATE COCONUT BARS

Steps:

• Combine the crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake at 350° for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set.