Chocolate Coconut Peaks Recipes

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COCONUT PEAKS



Coconut Peaks image

I found this gem on a slip of paper in a cookbook I got at a yard sale. The candies get great flavor from browned butter. I've received many requests for this recipe over the years.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 6

1/4 cup butter
3 cups sweetened shredded coconut
2 cups confectioners' sugar
1/4 cup half-and-half cream
1 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

  • Line a baking sheet with waxed paper; set aside. In a large saucepan, cook butter over medium-low heat until golden brown, about 5 minutes. Remove from the heat; stir in the coconut, sugar and cream. , Drop by rounded teaspoonfuls onto prepared baking sheet. Refrigerate until easy to handle, about 25 minutes., Roll mixture into balls, then shape each into a cone. Return to baking sheet; refrigerate for 15 minutes. , Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip bottoms of cones into chocolate; allow excess to drip off. Return to waxed paper to harden. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 205 calories, Fat 12g fat (8g saturated fat), Cholesterol 8mg cholesterol, Sodium 69mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE COCONUT PEAKS



Chocolate Coconut Peaks image

A must every holiday (or any time in between). I think this came from a MilNot can, but I am only guessing. I like them fine without the chocolate. Time does not include set times.

Provided by Hoosier Margie

Categories     Candy

Time 10m

Yield 36 serving(s)

Number Of Ingredients 6

1/4 cup butter (no substitute)
2 cups confectioners' sugar
1/4 cup evaporated milk
1/2 teaspoon vanilla
7 ounces flaked coconut
3/4 cup semisweet chocolate

Steps:

  • Melt butter in heavy 1 1/2 quart saucepan.
  • Heat until a deep golden brown.
  • Remove from heat.
  • Stir in sugar, milk and vanilla.
  • Add coconut.
  • Drop by teaspoon onto wax paper.
  • Cool (in refrigerator) and shape into cones.
  • Melt chocolate over hot water (or in the microwave).
  • Twirl the bottoms of candies in the chocolate and set on waxed paper.
  • (If you have extra chocolate, twirl the tops too.) Chill until firm.
  • If you know these will have to set out where it is extra warm, you can mix some paraffin in the chocolate to help it stay set.
  • The mix should not be more than one to one.

DARK CHOCOLATE COCONUT CREAM TART



Dark Chocolate Coconut Cream Tart image

You know that famous candy bar with creamy coconut covered in chocolate with a little almond top? Well I decided to make a tart inspired by that delicious treat and cousins, let me tell you, this decadent dessert tastes just like that candy bar (but it's so much better).

Provided by Kardea Brown

Categories     dessert

Time 2h20m

Yield One 10-inch tart (6 to 8 servings)

Number Of Ingredients 23

6 tablespoons unsalted butter, melted, plus more for the tart pan
3/4 cup sliced almonds, toasted
1 cup crushed chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers (17 cookies) (crushed not crumbs)
1/3 cup granulated sugar
1/4 teaspoon kosher salt
One 4-ounce semisweet chocolate bar, chopped
1/3 cup heavy whipping cream
1 tablespoon light corn syrup
One 13.5-ounce can coconut milk
1 cup whole milk
4 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of kosher salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 1/4 cups sweetened flaked coconut, toasted
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon almond extract, optional
Toasted coconut chips, optional
Toasted sliced almonds, optional
Dark chocolate curls, optional

Steps:

  • For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
  • Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
  • For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
  • Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
  • For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
  • Spoon the whipped cream over the tart and garnish as desired.

CHOCOLATE COCONUT CANDY BARS



Chocolate Coconut Candy Bars image

Theses candies are highly addictive and taste very similar to an Almond Joy® bar.

Provided by kcpjstokes

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h50m

Yield 20

Number Of Ingredients 8

2 cups graham cracker crumbs
½ cup butter, melted
¼ cup white sugar
2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
½ cup chopped pecans
1 (8 ounce) chocolate candy bar, chopped
3 tablespoons creamy peanut butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix the graham cracker crumbs, butter, and sugar in a bowl. Press the mixture into the prepared baking dish to form a crust. Combine the coconut, sweetened condensed milk, and pecans in another bowl until well mixed. Spread coconut mixture over the cracker crust.
  • Bake in the preheated oven until set, about 15 minutes. Set aside to cool completely, about 1 hour.
  • Melt the chocolate bar and peanut butter in a small saucepan over very low heat, cooking and stirring until smooth, about 2 minutes. Spread the chocolate mixture evenly over the cooled coconut bars. Cool until set, about 15 minutes. Cut into bars before serving.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.5 g, Cholesterol 21.6 mg, Fat 16 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 8.7 g, Sodium 147.6 mg, Sugar 25.4 g

COCONUT PEAKS



Coconut Peaks image

A delightful and easy cookie; recipe is from Denmark. The recipe makes 30 small or 20 large peaks. I strongly recommend that you add the extra step of dipping in chocolate as it gives the cookie that extra dimension and wow factor. I add a bit of butter to the melted chocolate and drip it on top of the peaks. I have updated the recipe measurements thanks to Hokies' hard work - the conversion from metric to cups did not work out, too much of some ingredients, too little of others. The current recipe reflects the accurate measurements after have scaled ingredients and cross checked cup measurements.

Provided by Deantini

Categories     Drop Cookies

Time 20m

Yield 20 large peaks, 20 serving(s)

Number Of Ingredients 6

1/4 cup butter, this is 3 tbsp of melted butter, I would say that you could get away with 2 1/2 tbsp melted butter (50 g)
2 eggs, if your eggs are very large I would recommend that you only use 1 egg
6 tablespoons sugar (85 g)
2 2/3 cups sweetened coconut
2 tablespoons lime peel (or lemon peel, I used 1 tbsp and added an extra tbsp of coconut)
2 ounces bittersweet chocolate (or your preferred chocolate type)

Steps:

  • Preheat oven to 350°F.
  • Melt butter.
  • In a bowl mix egg and sugar. Add coconut, lime peel and melted butter.
  • Let the mixture set for 10 minute.
  • Form the peaks using 2 spoons (or one spoon and fingers) and place peaks on a cookie sheet lined with parchment paper.
  • Large peaks - bake for approx 10-11 min or until golden.
  • Small peaks - bake for approx 7-8 min or until golden.
  • If using - melt chocolate of your choice and dip bottoms of the peaks and let cool or drizzle chocolate on top of peaks.

MINI CHOCOLATE-COCONUT CAKES



Mini Chocolate-Coconut Cakes image

Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h40m

Yield Makes 20

Number Of Ingredients 22

Vegetable oil cooking spray
1 1/2 cups all-purpose flour
1/2 cup almond flour
1 1/2 cups sugar
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
Coarse salt
1/3 cup vegetable oil
3/4 cup sour cream
3/4 cup warm water
1 large egg plus 1 large egg yolk
1/4 cup water
1/4 cup sugar
1/2 teaspoon pure almond extract
3/4 cup plus 1 tablespoon sugar
1/3 cup water
1 tablespoon light corn syrup
3 large egg whites, room temperature
1/2 teaspoons pure almond extract
Gel-paste food coloring in red or pink
2 1/2 cups sweetened shredded coconut

Steps:

  • Make the cakes: Preheat oven to 350 degrees. Generously coat two 6-compartment nonstick sphere-shaped silicone molds with cooking spray, and transfer to a rimmed baking sheet.
  • Sift flours, sugar, cocoa, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat in oil, sour cream, warm water, egg, and egg yolk with mixer on low speed. Continue to beat until smooth, about 2 minutes.
  • Working in batches, divide batter among molds (3 tablespoons each). Bake, rotating sheet halfway through, until a toothpick inserted into center of each comes out clean, about 25 minutes. Let cakes cool in molds set on a wire rack for 15 minutes. Run a knife around edges of each cake to remove from molds. Let cakes cool completely on rack.
  • Meanwhile, make almond syrup: Heat water and sugar in a small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract. Brush cakes all over with warm almond syrup. Let stand for 15 minutes.
  • Meanwhile, make the frosting: Bring 3/4 cup sugar, the water, and corn syrup to a boil in a small saucepan over medium-high heat. Cook until a candy thermometer reaches 230 degrees.
  • Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon sugar.
  • Once syrup reaches 230 degrees, immediately pour it down sides of bowl in a slow, steady stream with the mixer on medium-low speed. Raise speed to medium-high. Beat until cooled and stiff, but not dry, peaks form, about 5 minutes. Add almond extract and 1 drop food coloring. Continue to beat for 1 minute.
  • Frost cakes using a small offset spatula, then coat each with coconut.

NO BAKE DOUBLE CHOCOLATE COCONUT PIE



No Bake Double Chocolate Coconut Pie image

If you love chocolate and coconut, this is the only dessert for you! A rich and refreshing chocolate and coconut dream! Note: To toast coconut, spread in shallow pan and bake in 375 degree oven, 10 minutes or until golden.

Provided by DDWORSKY

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 9

3 tablespoons butter
3 (1 ounce) squares semisweet chocolate, chopped
2 ½ cups flaked coconut, toasted
2 (1.3 ounce) envelopes whipped topping mix
1 cup milk
1 (3.9 ounce) package instant chocolate pudding mix
1 ½ cups milk
2 bananas, sliced
8 maraschino cherries

Steps:

  • Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
  • In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
  • Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.

Nutrition Facts : Calories 368 calories, Carbohydrate 51.9 g, Cholesterol 17.5 mg, Fat 16 g, Fiber 4.4 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 323.3 mg, Sugar 35 g

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Top Asked Questions

How do you make coconut chocolate cake mix?
Melt the chocolate your favorite way: with a double-boiler or in the microwave. Now, add in your [favorite coconut chips] or shreds. Fold the melted chocolate and coconut together until everything is well mixed. Using a small cookie scoop, scoop and drop dollops of coconut chocolate mixture onto the sheet (or plate) you prepared earlier.
How do you make chocolate coconut clusters?
These chocolate coconut clusters are meant to be quick ‘n easy, with no fuss. Simply melt together your favorite chocolate & coconut flakes or shreds, then scoop and chill it. After your first round, feel free to play around with different add-ins—you’ll soon be making your favorite custom chocolate candy clusters! Just remember to have fun.
How do you make chocolate coconut bars with peanut butter?
Melt the chocolate bar and peanut butter in a small saucepan over very low heat, cooking and stirring until smooth, about 2 minutes. Spread the chocolate mixture evenly over the cooled coconut bars. Cool until set, about 15 minutes. Cut into bars before serving.
How long do you cook coconut bars in the oven?
Directions. Bake in the preheated oven until set, about 15 minutes. Set aside to cool completely, about 1 hour. Melt the chocolate bar and peanut butter in a small saucepan over very low heat, cooking and stirring until smooth, about 2 minutes. Spread the chocolate mixture evenly over the cooled coconut bars.

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