Chocolatecoconutroughslice Recipes

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COCONUT CHOCOLATE SLICES



Coconut Chocolate Slices image

These crispy cookies with a chewy coconut center travel really well. When my son was in the Army, I often sent boxes to him, and he told me they always arrived in perfect condition. —Cheri Booth, Gering, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4 dozen.

Number Of Ingredients 14

3 ounces cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1/2 cup finely chopped nuts
COOKIE DOUGH:
6 tablespoons butter, softened
1 cup confectioners' sugar
1 large egg, room temperature
2 ounces semisweet chocolate, melted and cooled
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

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.

Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

PAIN AU CHOCOLAT (CHOCOLATE-FILLED CROISSANT)



Pain au Chocolat (Chocolate-Filled Croissant) image

This light, flaky French-style croissant roll is filled with delicious chocolate. The entire family will love it! Using the bread machine saves a lot of energy.

Provided by KJKENDA

Categories     Bread     Yeast Bread Recipes

Time 4h

Yield 9

Number Of Ingredients 12

¼ cup warm water
2 ¼ cups bread flour
2 tablespoons instant nonfat dry milk
1 tablespoon white sugar
½ teaspoon salt
2 tablespoons butter, softened
1 ½ teaspoons instant yeast
½ cup butter, softened
1 egg yolk
1 tablespoon milk
8 (7 ounce) bars chocolate candy bar, broken into pieces
8 ounces semisweet chocolate chunks

Steps:

  • Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.
  • Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5 inch rectangle on the waxed paper; wrap and chill until ready to use.
  • Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 8x12 inch rectangle. Place the butter on half of the dough, leaving a 1/2 inch border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
  • Roll the dough out to a 6x14 inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.
  • Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14 inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
  • Repeat step 5, chilling for 30 minutes.
  • In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
  • Roll the dough out into a 12x21 inch rectangle. Cut the dough into thirds in both directions, to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. Press the edges together to seal.
  • Place the pastries onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush the top of the pastries with the remaining egg yolk mixture.
  • Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer pastries to wire racks. Serve warm or at room temperature.

Nutrition Facts : Calories 1326.1 calories, Carbohydrate 152.9 g, Cholesterol 101.3 mg, Fat 78.1 g, Fiber 6 g, Protein 15.7 g, SaturatedFat 47.4 g, Sodium 336.5 mg, Sugar 117.5 g

CHOCOLATE COCONUT ROUGH SLICE



Chocolate Coconut Rough Slice image

This one comes from my old handwritten recipe book which I have had since I was a teenager :) If you like the confectionery "Chocolate Coconut Roughs" then I hope you will like this. My slice tin size is 30cm long, 20cm wide and 2.5cm high.

Provided by Jen T

Categories     Bar Cookie

Time 40m

Yield 24 bars

Number Of Ingredients 12

125 g butter
1 cup flour
1 cup coconut
1/2 cup brown sugar
1 tablespoon cocoa
1 teaspoon baking powder
1 pinch salt
1 cup icing sugar
1 cup coconut
1 teaspoon vanilla
1 tablespoon cocoa
1 tablespoon butter (melted)

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.

Nutrition Facts : Calories 145.5, Fat 9.4, SaturatedFat 7.1, Cholesterol 12.4, Sodium 59.5, Carbohydrate 15.4, Fiber 1.4, Sugar 9.9, Protein 1.2

CHOCOLATE COCONUT SHORTBREAD SLICE



Chocolate Coconut Shortbread Slice image

My old host mom always make this for visiters and I loved it. When my sister came to AUS to visit me first time, she loved it too and took some to Japan. and all of my family in Japan loved it!!!

Provided by tomoko matsunaga

Categories     Dessert

Time 35m

Yield 15 serving(s)

Number Of Ingredients 11

125 g butter
1/2 cup caster sugar
1 cup coconut
1 pinch salt
1 cup self-raising flour
3 tablespoons condensed milk
1 teaspoon vanilla
1 cup icing sugar
1 teaspoon butter, melted
1 cup coconut
1 tablespoon cocoa

Steps:

  • Preheat oven for 300*F.
  • 8.
  • In a bowl, mix butter and caster sugar until creamy.
  • Add self-raising flour, coconut, pinch of salt and mix well.
  • Grease a square slab pan with butter.
  • Press evenly into prepared pan.
  • Bake until the top gets nice and brown color.
  • while baking biscuits base, prepare icing for the top.
  • Mix all icing ingredients well.
  • When biscuits base baked, spread icing mixture all over the top while base is still hot.
  • cool in pan.
  • Cut into pieces and eat!

Nutrition Facts : Calories 237.1, Fat 14.7, SaturatedFat 11.1, Cholesterol 19.8, Sodium 174.7, Carbohydrate 25.8, Fiber 2.1, Sugar 17.4, Protein 2

CHOCOLATE COCONUT SLICES



Chocolate Coconut Slices image

"I search all year long for new recipes to try and give away to friends and family, and I make hundreds of cookies each year. These cookies taste just like a Mounds bar." -Linda Kappelt, Linesville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 12

6 tablespoons butter, softened
1 cup confectioners' sugar
1 large egg
2 ounces unsweetened chocolate, melted and cooled
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
FILLING:
1/3 cup cream cheese, softened
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1/2 cup finely chopped pecans

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.

Nutrition Facts : Calories 91 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

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