Chocolate Coconut Slices Recipes

COCONUT CHOCOLATE SLICES

Steps:

• Beat cream cheese, granulated sugar and vanilla until smooth. Stir in coconut and nuts. Refrigerate until easy to handle. , Meanwhile, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg, chocolate and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Refrigerate until easy to handle, about 30 minutes., Roll dough between waxed paper into a 14x4-1/2-in. rectangle. Remove top piece of waxed paper. Shape coconut filling into a 14-in. roll; place on dough, 1 in. from a long side. Roll dough around filling and seal edges. Wrap and refrigerate 2-3 hours or overnight., Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets, reshaping if necessary. Bake until set, 8-10 minutes. Cool 1 minute before removing to wire racks.

CHOCOLATE COCONUT SLICES

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg, chocolate and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour. , In another bowl, beat cream cheese and vanilla until smooth. Stir in coconut and nuts. Refrigerate for 1 hour., Shape dough into an 8-1/2x6-in. rectangle. Shape coconut mixture into an 8-1/2-in. log; place on dough. Wrap dough around filling, sealing the seam. Wrap in plastic and refrigerate for 2-3 hours or until firm., Cut into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake at 375° for 10-12 minutes or until set. Remove to wire racks.

CHOCOLATE COCONUT ROUGH SLICE

Steps:

• BASE:.
• Cream butter and sugar.
• Add sifted flour, baking powder and cocoa.
• Add coconut.
• Mix well and spread into slice tin.
• Bake at 350'F/175'C for 25minutes.
• Remove from oven and while hot ice with the topping.
• TOPPING:.
• Melt butter and add other ingredients.
• Add a little milk to mix if necessary.
• Stir over a low heat to dissolve and spread over hot base.
• Cut into bars before completely cold.

CHOCOLATE COCONUT SLICE

Steps:

• Preheat the oven to 180C/160C fan/Gas 4. Line a shallow 20 x 30cm tin with baking paper. In a small saucepan or microwave oven, melt the butter and leave it to cool.
• In a large bowl, mix the coconut and sugar together, then add the melted butter and lightly beaten eggs and stir to combine. Stir the chopped chocolate through the mixture.
• Press the mixture into the prepared tin and bake for 20 minutes until firm. Leave the slice in the tin for about 5 minutes after you’ve removed it from the oven, then cut into rectangles and transfer onto a wire rack to cool completely

CHOCOLATE COCONUT SLICE

Steps:

• Preheat oven to 180°C.
• Grease a 16x26cm baking pan and line with baking paper. Break up the wholewheat buscuits into a large mixing bowl with the coconut and sugar. Into the same bowl sift in the cocoa and self-raising flour and stir.
• Melt the butter and pour of the dry ingredients, add vanilla essence and stir till well combined. (I usually add the essence to the melted butter first).
• Spoon mixture into prepared pan and press down to level. Bake for 15 minutes or until cooked.
• Icing: Sift icing sugar and cocoa into a small mixing bowl. Add the hot water and stir well. Ice slice while it is still warm.
• Cut into squares to serve.