Coconut Choco Delights Recipes

COCONUT DELIGHTS RECIPE BY TASTY

Steps:

• First, crush the biscuits or crackers into a fine meal in a bowl.
• To this, add sweetened condensed milk and mix well until the batter becomes a sticky consistency.
• Take two tablespoons of batter and roll into a ball.
• In a separate bowl, empty the packet of fine desiccated coconut and coat the ball in the coconut flakes.
• Repeat with the rest of the mixture until done.
• Once the balls are well-coated with the coconut, place in a container and refrigerate for 2-3 hours.
• Retrieve and serve.
• Enjoy!

COCONUT CHOCOLATE DELIGHTS

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in cookie crumbs. Add the coconut, almonds and vanilla; mix well. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave-safe bowl, combine chocolate chips and shortening. Microwave on high until melted, stirring every 15 seconds; stir until smooth. Dip balls into melted chocolate; shake off excess. Place on waxed paper until set. Store in an airtight container in the refrigerator.

COCONUT CRUNCH DELIGHT

Steps:

• In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

COCONUT-CHOCO DELIGHTS

Steps:

• Heat oven to 350 degrees. Line two standard cupcake pans with 14 foil or paper liners.
• Cupcakes: In a medium-size bowl, whisk flour, baking powder and salt.
• In a large bowl, with an electric mixer, beat together shortening, butter and sugar until creamy. Add egg whites and beat until very light and foamy about 3 minutes. Add half the flour mixture, followed by evaporated milk and then remaining flour mixture. Stir in coconut extract
• and coconut. Spoon a scant 1/3 cup batter into each cupcake liner.
• Bake at 350 degrees for 25 to 27 minutes, or until lightly browned on top. Remove from pan; cool completely on a wire rack.
• Frosting: Place chocolate in the bowl of a food processor. Heat evaporated milk just until it simmers; pour over chocolate. Let sit 10 minutes, then pulse processor until smooth. Add sugar and extract. While processor is running, add butter gradually. Process until thickened
• to good piping consistency. If needed, refrigerate 5 minutes to firm. Transfer to a large piping bag fitted with a medium-size tip. Beginning at the edge of one cupcake, pipe frosting in a concentric circl. Repeat with all cupcakes. (You may also simply spread frosting onto cupcakes.).

COCONUT CHOCOLATE DELIGHTS

Steps:

• Combine flour and cocoa in top of a double boiler. Stir well to blend.
• Add egg and sweetened condensed milk; beat until smoothly blended.
• Cook over simmering water, stirring occasionally, until thick enough to hold its shape, about 15 minutes.
• Remove from heat; stir in butter and almond extract. Cool.
• Drop by teaspoonful into coconut. Toss in coconut and shape into balls.
• Chil for 1 hour or until firm. Store in airtight container in refrigerator.