Chocolate Coconut Macadamia Drops Recipe For Lasagna

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CHOCOLATE COCONUT MACADAMIA DROPS



Chocolate Coconut Macadamia Drops image

These candies are quick to make, but allow 15-30 minutes for them to set up in the fridge before serving. Cook time is chill time. Very nice on a dessert tray...Posted for ZWT 5.

Provided by alligirl

Categories     Candy

Time 30m

Yield 30 candies, 10 serving(s)

Number Of Ingredients 4

6 ounces bittersweet chocolate, coarsely chopped
4 ounces white chocolate, coarsely chopped
1 (7 ounce) jar macadamia nuts, coarsely chopped
1 cup shredded coconut

Steps:

  • Microwave chocolate in glass bowl at 50% power, in 30 second increments, stirring after each, until chocolate is melted and smooth when stirred.
  • Stir in nuts and coconut, mixing well to combine.
  • Drop the mixture by heaping teaspoons onto wax paper lined baking sheets.
  • Refrigerate until firm, approximately 15-30 minutes. Enjoy!

Nutrition Facts : Calories 259, Fat 22.9, SaturatedFat 7.7, Cholesterol 2.4, Sodium 35.6, Carbohydrate 14.1, Fiber 2.2, Sugar 11.7, Protein 2.6

CHOCOLATE MACADAMIA NUT CANDY



Chocolate Macadamia Nut Candy image

Provided by Valerie Bertinelli

Categories     dessert

Time 45m

Yield 24 candies

Number Of Ingredients 6

2 cups dry-roasted macadamia nut halves with sea salt
1/2 cup roughly chopped dried papaya
1/2 cup roughly chopped dried pineapple
10 ounces bittersweet chocolate chips (about 2 cups)
1/2 cup toasted coconut flakes, optional, to garnish
Hawaiian pink salt, optional, to garnish

Steps:

  • Line a 24-count mini muffin tin with cupcake liners. In a large bowl, mix together the macadamia nuts, papaya and pineapple.
  • Over a double boiler or in the microwave, melt the chocolate. Pour the melted chocolate over the nut and fruit mixture and stir to combine. The nuts and fruit should be completely coated in chocolate. Divide the mixture evenly among the cupcake liners, about 2 tablespoons in each. Sprinkle the toasted coconut or Hawaiian pink salt over the melted chocolate to garnish, if desired. Refrigerate to set for about 30 minutes.

MACADAMIA-COCONUT COOKIE



Macadamia-Coconut Cookie image

Provided by Sandra Lee

Categories     dessert

Time 31m

Yield About 2 1/2 dozen

Number Of Ingredients 6

One 17.5-ounce package sugar cookie mix
1 egg
1 stick butter, melted
3/4 cup flaked sweetened coconut
1/2 cup chopped macadamia nuts (recommended: Mauna Loa)
1/2 cups white chocolate chips, for drizzle

Steps:

  • Preheat oven to 375 degrees F.
  • In a large mixing bowl, combine all ingredients for cookies except the white chocolate chips. Stir until soft dough forms.
  • Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.
  • Melt white chocolate chips in microwave in 30 second intervals, stirring each time, until smooth. Drizzle over cookies.

CHOCOLATE MACADAMIA MACAROONS



Chocolate Macadamia Macaroons image

This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate-sinful and delicious! -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 10

2 cups sweetened shredded coconut
1/2 cup finely chopped macadamia nuts
1/3 cup sugar
3 tablespoons baking cocoa
2 tablespoons all-purpose flour
Pinch salt
2 large egg whites, lightly beaten
1 tablespoon light corn syrup
1 teaspoon vanilla extract
4 ounces semisweet chocolate, melted

Steps:

  • Preheat oven to 325°. In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 136 calories, Fat 9g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE LASAGNA



Chocolate Lasagna image

Make and share this Chocolate Lasagna recipe from Food.com.

Provided by Mebriella

Categories     Dessert

Time 1h50m

Yield 30 serving(s)

Number Of Ingredients 9

36 Oreo cookies
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
2 tablespoons milk, cold
1 (12 ounce) container Cool Whip, divided
2 (4 ounce) packages chocolate instant pudding
3 1/4 cups milk, cold
1 1/2 cups mini chocolate chips

Steps:

  • Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
  • Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
  • Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
  • In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
  • Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Nutrition Facts : Calories 241.1, Fat 14.2, SaturatedFat 8.5, Cholesterol 18.3, Sodium 239, Carbohydrate 27.8, Fiber 1.2, Sugar 20, Protein 2.8

CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE)



Chocolate Drops (Coconut & Oatmeal No Bake) image

Quick & simple "cookie" recipe that requires no baking. Mom used to make these often, and I would always steal cookies before they had fully cooled and set (you know what I'm talking about!)

Provided by Kat2355

Categories     Drop Cookies

Time 5m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 7

2 cups white sugar
1/2 cup milk
1 teaspoon vanilla (optional)
1/2 cup butter or 1/2 cup margarine
1/2 cup cocoa
1 cup coconut
3 cups oatmeal

Steps:

  • Heat sugar, milk, vanilla, cocoa and butter to boil.
  • Boil for 3 minutes only (use a timer).
  • Take pot off stove.
  • Mix in remaining ingredients.
  • Drop by spoonful onto ungreased waxed paper.
  • Let cool before eating.
  • Makes 4 dozen.

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