NO-BAKE CHOCOLATE COCONUT COOKIES
These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.
Provided by Tammy Oberlin
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 157 calories, Carbohydrate 26.4 g, Cholesterol 0.4 mg, Fat 5.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 55.7 mg, Sugar 18.2 g
CHOCOLATE PEANUT CLUSTERS
There are a few recipes I absolutely have to pull out every Christmas, and this is one of them. The chocolate covered peanuts are so tasty.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 dozen.
Number Of Ingredients 4
Steps:
- In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.
Nutrition Facts :
CHOCOLATE CANDY CLUSTERS
I give these as gifts and bring them to parties-they're always a hit! Try using peanuts in place of walnuts. You'll love their sweet-salty taste! -Taylor Carroll, Parkesburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 dozen.
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, melt white chocolate and chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in walnuts and pretzels. , Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.
Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 41mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE COCONUT NUT CLUSTERS
Make and share this Chocolate Coconut Nut Clusters recipe from Food.com.
Provided by Karen..
Categories Candy
Time 45m
Yield 48 clusters
Number Of Ingredients 4
Steps:
- Line 4 miniature muffin pans with candy cups; set them aside. (Or you can skip the paper candy cups and just drop these by the spoonful onto wax paper lined cookie sheets.).
- Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets.
- Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
- Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips in the microwave according to the package directions.
- Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups (or directly onto lined cookie sheets). Chill until set, about 45 minutes.
- If desired, melt additional chocolate according to the package directions.
- Pour the contents into a zipper bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters.
- Chill until drizzle is set, about 15 minutes.
- Store in an airtight container in the refrigerator.
CHOCOLATE CASHEW COCONUT CLUSTERS
Steps:
- Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.
- Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.
CRUNCHY NUT CLUSTERS
Customizing these candies is a snap. Just choose the nuts -- either macadamias or pecans -- then blend them with toasted coconut and the chocolate of your choice.
Provided by LMillerRN
Categories Candy
Time 2h30m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Line 4 miniature muffin pans with candy cups; set them aside. Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets. Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
- Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips -- white or semisweet -- in the microwave according to the package directions. Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups. Chill until set, about 45 minutes.
- Melt the remaining chocolate according to the package directions. Pour the contents into a ziplock bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 1388.6, Fat 103.7, SaturatedFat 48.1, Cholesterol 17.9, Sodium 277.2, Carbohydrate 112.6, Fiber 8, Sugar 104.3, Protein 14.3
NO-BAKE CHOCOLATE CLUSTERS
These little cookies are a bunch of good things all at once: crunchy and chewy, sweet and salty, craggy and never neat, or ever the same, which is just as they should be. The must-have ingredients are melted chocolate, either dark or white (or both), and cornflakes. The coconut is optional, and the cranberries are up for grabs - you can swap them for raisins or small bits of other dried fruit. Since these require nothing but melting and stirring, and because the ingredients are so basic, these can be a spur-of-the-moment cookie, a boon when there's often not enough time.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 20m
Yield 40 cookies
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper or a baking mat or with 40 mini-muffin liners.
- If you're using white chocolate, use 6 tablespoons/85 grams butter. For semisweet chocolate, use 8 tablespoons/113 grams butter. Put the butter in a small saucepan, top with the chocolate and cook over very low heat, stirring almost constantly, until smooth. (Alternatively, you can stir in a heatproof bowl set over simmering water or in a microwave-safe bowl in a microwave, stirring in 20-second increments.)
- Meanwhile, toss the cornflakes, cranberries and coconut, if using, in a large bowl. Pour over the melted chocolate and gently stir in with a flexible spatula. Some of the cereal will break - it's inevitable - but keep working until you've coated all of the flakes.
- Use a medium cookie scoop or two spoons to shape sweets either on the lined baking sheet or in the paper liners. Gently press the mixture into the scoop or a spoon, binding the elements, before releasing the scoop or scraping the mixture off the spoon with another spoon onto the sheet or into the liners. Finish with salt and sprinkles, if using.
- Refrigerate or freeze (my preference) for about 30 minutes, or until set, before serving. To keep, cover and refrigerate for up to a week or freeze for up to a month. These are good straight from the fridge or just a few minutes out of the freezer.
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- Line a medium baking sheet with wax paper or parchment paper. Clear some room in the freezer for this sheet. Set aside.
- To melt the chocolate, use the double boiler method or do the following. Add chocolate to a medium, microwave-safe bowl. Heat in 20-second increments until melted. Stir in between heating increments, until smooth.
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