Coconut Christmas Trees Recipes

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COCONUT YULE TREES



Coconut Yule Trees image

People say they love my coconut macaroon-like Christmas trees because they look so festive. Once decorated, these trees light up a room-just like the real thing. -Michelle Retterer, Marysville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 dozen.

Number Of Ingredients 7

3 cups sweetened shredded coconut
2 cups confectioners' sugar
1/4 cup butter, softened
1/4 cup half-and-half cream
1 teaspoon almond extract
2 to 4 ounces dark chocolate candy coating
Vanilla frosting, green sugar and assorted sprinkles

Steps:

  • In a large bowl, combine the first five ingredients. Drop by tablespoonfuls onto a waxed-paper lined baking sheet; refrigerate, covered, 1 hour. Shape into trees; return to baking sheet., In a microwave, melt chocolate coating; stir until smooth. Spoon over or dip trunks of trees; allow excess to drip off. Place on waxed paper; let stand until set. Decorate trees as desired with frosting, green sugar and sprinkles.

Nutrition Facts : Calories 130 calories, Fat 7g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 51mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.

COCONUT CHRISTMAS TREES



Coconut Christmas Trees image

These are very cute little Christmas trees. You can make the trees any color you want buy adding a couple of drops of food coloring to the coconut, or leave them white and use colored sugar. Cook time is chill time, prep time is estimate, it depends on how long it takes you to decorate. You also can use cinnamon candies instead of the colored mini M&M's. Merry Christmas!

Provided by GrandmaG

Categories     Candy

Time 2h

Yield 24 serving(s)

Number Of Ingredients 8

3 cups flaked coconut (do not use frozen, it is too moist)
2 cups powdered sugar
1/4 cup butter or 1/4 cup margarine, softened to room temp.
1/4 cup light cream
1 teaspoon almond extract (for even tastier trees use lemon or orange extract)
4 ounces chocolate-flavored candy coating
green sugar (optional if you didn't tint the coconut)
miniature M&M baking bits or red cinnamon candies

Steps:

  • In large Bowl combine coconut, sugar, butter, light cream, and extract.
  • (If useing food coloring add it too).
  • Drop by tablespoonfuls onto a cookie sheet lined with wax paper; chill for about an hour.
  • Using your fingers, shape into trees with trunks.
  • In a microwave bowl, melt chocolate coating.
  • Dip trunks of trees in chocolate and set on wax paper to harden.
  • Decorate trees with green sugar and mini M&M's.
  • I would keep the trees chilled until ready to serve or take to party.

Nutrition Facts : Calories 105.1, Fat 5.4, SaturatedFat 4.2, Cholesterol 6.7, Sodium 38.4, Carbohydrate 14.5, Fiber 0.4, Sugar 13.8, Protein 0.4

COCONUT MERINGUE TREE



Coconut Meringue Tree image

We found the more stable Swiss meringue to be the best option for this majestic edible tree, since there is a fair amount of piping involved in its construction. Don't skip the step of letting the meringues dry in the oven - it will finish the drying process without coloring them. If you find your meringues taking on color before they are done baking, make sure your oven temperature is correct and lay a sheet of foil gently over the top of them to avoid more color.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 8

7 large egg whites, at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
2 teaspoons pure vanilla extract
1 teaspoon pure coconut extract
2 cups cold heavy cream
1/4 cup cold cream of coconut (such as Coco López)
1/4 cup confectioners' sugar, plus more for dusting

Steps:

  • Preheat the oven to 225 ̊ F. Line 2 baking sheets with parchment paper. Trace an 8-inch and a 4-inch circle on 1 sheet of parchment. Trace a 6-inch, 2-inch and 1-inch circle on the second sheet. Flip over both sheets (the circles should still be visible).
  • Bring a few inches of water to a simmer in a medium saucepan over low heat. Put the egg whites in the bowl of a stand mixer and set the bowl over the saucepan (don't let the bowl touch the water). Whisk in the granulated sugar and cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 165 ̊ F on an instant-read thermometer, 4 to 5 minutes.
  • Transfer the bowl to the stand mixer and fit with the whisk attachment; add the cream of tartar. Beat on high speed until glossy with very stiff peaks, 2 to 3 minutes. Add 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract. Reduce the speed to medium and beat until the mixer bowl is no longer hot to the touch, 2 to 3 more minutes.
  • Transfer about half of the meringue to a pastry bag fitted with a large star tip. Starting with the largest traced circle, pipe a ruffled edge around the perimeter. Use some of the remaining meringue from the bowl to fill the circle so the middle is just slightly higher than the piped border. Pipe a second smaller circle of ruffles on top to create a tiered effect. Repeat with the 6-, 4- and 2-inch circles, creating 2 tiers of ruffles on each. Pipe the 1-inch circle, finishing with a peak on top. Transfer the baking sheets to the oven and bake until the meringues are crisp but not browned, about 2 hours. Turn off the oven and let the meringues cool in the oven.
  • When ready to assemble, beat the heavy cream in a large bowl with a mixer on medium speed until foamy. Add the cream of coconut and confectioners' sugar, then beat on medium-high speed until soft peaks form, 30 seconds to 1 minute. Add the remaining 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract and whisk just to combine.
  • Dust all 5 meringue tiers lightly with confectioners' sugar. Set the 8-inch layer on a serving platter or cake stand and spread a thick layer of whipped cream on top, just to where the ruffles start. Repeat with the remaining meringue layers and whipped cream, working from the largest to the smallest meringues to build the tree. Dust with more confectioners' sugar.

CHOCOLATE CHRISTMAS TREES



Chocolate Christmas Trees image

Something I want to try next Christmas. These are little decorative (and edible) trees that can be stuck into cupcakes, cakes, or whatever you like. If you don't want to use toothpicks, the trees can be laid flat rather than standing up. I guessed at the number of servings.

Provided by Kathy

Categories     Dessert

Time 50m

Yield 36 serving(s)

Number Of Ingredients 5

1 cup semi-sweet chocolate chips
1 teaspoon shortening
edible glitter or colored sprinkles
wooden toothpick
wax paper

Steps:

  • Draw multiple Christmas tree outlines (1 1/2 to 2 inches high) on a piece of paper. You can also trace around a cookie cutter.
  • Put the paper with the drawings on a cookie sheet. Lay a piece of wax paper on top. You don't have to use a cookie sheet, but it allows you to move the trees before they are set.
  • Heat the chocolate and shortening in a saucepan over lot heat (or microwave). Stirring frequently until melted. Pour into decorating bag with a plain tip or into a ziploc bag with a corner snipped.
  • Pip chocolate tree outline and fill in center with random branches. IMMEDIATELY place a toothpick at the bottom of the tree, about 1/3 - 1/4 inch into the base of the tree.
  • Sprinkle with edible glitter or colored sprinkles if desired.
  • Refrigerate until chocolate hardens.

Nutrition Facts : Calories 23.4, Fat 1.5, SaturatedFat 0.9, Sodium 0.5, Carbohydrate 3, Fiber 0.3, Sugar 2.5, Protein 0.2

CHOCOLATE CHRISTMAS TREES



Chocolate Christmas Trees image

It is easy to make chocolate Christmas trees and they make great toppers for Christmas cakes, cupcakes, or desserts. The finished trees are fragile and melt easily, so I usually wear plastic gloves when handling them.

Provided by Anonymous

Time 8h15m

Yield 20

Number Of Ingredients 1

2 (4 ounce) bars 85% dark chocolate, chopped

Steps:

  • Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and cool slightly.
  • Line a baking sheet with parchment paper. Spoon melted chocolate into a small resealable plastic bag and cut off a small corner.
  • Pipe Christmas tree shape onto the parchment paper and allow to harden in a cool place overnight.
  • Once the chocolate has hardened, carefully remove chocolate trees from paper and use to decorate Christmas cakes or desserts.

Nutrition Facts : Calories 59.5 calories, Carbohydrate 6.7 g, Cholesterol 0.6 mg, Fat 3.6 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.6 g, Sodium 0.7 mg, Sugar 5.3 g

CHERRY, COCONUT, AND PISTACHIO PUFF PASTRY CHRISTMAS TREE



Cherry, Coconut, and Pistachio Puff Pastry Christmas Tree image

This puff pastry Christmas dessert is filled with delicious Bing cherries, coconut, and pistachios. It's flaky, sweet, and perfect for any festive holiday party.

Provided by Aroma and Essence

Categories     Christmas Desserts

Time 1h20m

Yield 12

Number Of Ingredients 5

1 cup canned, pitted Bing cherries in syrup
1 (17.3 ounce) package frozen puff pastry (2 sheets), thawed
¼ cup unsweetened desiccated coconut
½ cup lightly salted pistachio nuts, coarsely ground
1 large egg, beaten

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Drain cherries and reserve juice for another use. Finely chop cherries and place in a bowl with coconut; mix well. Let sit until coconut absorbs excess liquid from the cherries, about 5 minutes.
  • Place 1 puff pastry sheet on a clean counter and lightly score a large triangle shape into it, like a Christmas tree; don't cut all the way through. Repeat with the second puff pastry sheet.
  • Set aside 2 tablespoons of the coconut-cherry mixture. Spread the rest inside the scored triangle on the first sheet of pastry. Sprinkle with ground pistachios and place the second pastry sheet on top, lining up the triangles. Transfer to one of the prepared baking sheets.
  • Cut out the shape of the tree along the triangular score line, and remove the outer pastry scraps. Make horizontal cuts on the tree from the outer edges in toward the middle, leaving about 1 inch intact in the center to resemble a trunk. Gently lift each horizontal strip, making sure to lift both sheets of pastry, and twist it a couple of times to expose the filling.
  • Use the puff pastry scraps to cut out a star shape for the top of the tree and a tree trunk for the bottom. Make sure to use both layers of pastry. Fill the trunk and star with the reserved cherry mix.
  • Place the star, trunk, and any extra pastry scraps onto the remaining baking sheet. Brush all pastry pieces with beaten egg.
  • Bake in the preheated oven until puffed and browned all over, 25 to 30 minutes. Gently lift parchment paper onto wire racks and allow to cool completely before serving, about 20 minutes.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 23.2 g, Cholesterol 15.5 mg, Fat 19.6 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 130.8 mg, Sugar 3.5 g

COCONUT CHRISTMAS MICE



Coconut Christmas Mice image

Off-the-charts cuteness makes it nearly impossible for guests to resist these fluffy, coconutty treats. Luckily, they're really easy to make—no oven needed. Merry Christ-mouse to you! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3 dozen.

Number Of Ingredients 6

3 cups sweetened shredded coconut
2 cups confectioners' sugar
1/3 cup sweetened condensed milk
1/4 cup sliced almonds
2 teaspoons miniature semisweet chocolate chips
38 pieces black shoestring licorice (2 inches each)

Steps:

  • Pulse coconut, confectioners' sugar and milk in a food processor until coconut is finely chopped. For each mouse, roll 1 tablespoon coconut mixture into a ball; taper 1 end to resemble a mouse. Attach sliced almonds for ears and licorice pieces for tails. Press miniature chocolate chips, tip side down, into place for eyes. Store in an airtight container.

Nutrition Facts : Calories 79 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 25mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

MATCHA & COCONUT TREES



Matcha & coconut trees image

Bake a batch of these Christmas tree-shaped biscuits over the holiday season. They're flavoured with green tea and coconut

Provided by Agnes Prus

Categories     Afternoon tea, Dessert, Treat

Time 40m

Yield Makes about 35

Number Of Ingredients 11

50g desiccated coconut , plus extra to decorate
60g icing sugar
150g plain flour , plus extra for dusting
2 tsp matcha powder
125g cold butter , chopped
1 egg yolk
1 lime , zested and 1 tsp juice
about 100g icing sugar
about 3 tsp milk
green food colouring (optional)
tree-shaped biscuit cutter

Steps:

  • Finely grind the desiccated coconut with the icing sugar in a coffee grinder or food processor. Mix together the flour and matcha powder, then add to the coconut mixture. Add the remaining ingredients and a pinch of salt, and quickly knead everything to a smooth dough. Wrap and leave in the fridge for at least 30 mins.
  • Heat the oven to 160C/140C fan/ gas 3. Roll out the dough on a floured work surface to a thickness of about 5mm and, using the tree-shaped cutter, press out the trees. Put them on baking sheets lined with baking parchment and bake for about 10-15 mins. To make sure they stay nice and green, the trees should hardly be browned. Remove from the oven and leave to cool.
  • For the icing, tip the icing sugar into a small bowl and gradually add the milk, stirring until smooth. Add a few dops of food colouring, if you like. Decorate the biscuits with it, then sprinkle with desiccated coconut. Set aside until completely dry. Will keep in an airtight container for up to three days. Recipe adapted from Let it Snow by Agnes Prus (£7.99, Hardie Grant). Photographs © Frauke Antholz.

Nutrition Facts : Calories 73 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium

SUGAR-DUSTED MACAROON TREES



Sugar-Dusted Macaroon Trees image

This classic cookie takes on the shape of a snow-dusted evergreen.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 40m

Yield Makes 18

Number Of Ingredients 6

2 1/2 cups finely shredded unsweetened coconut
3/4 cup granulated sugar
2 large egg whites, lightly beaten
5 teaspoons pure vanilla extract
Pinch of kosher salt
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Thoroughly combine coconut, granulated sugar, egg whites, vanilla, and salt in a large bowl using your hands or a wooden spoon. Form 2 tablespoons of the mixture at a time into 2-inch-tall trees with your hands, using your fingertips to make pointed tops. Transfer each tree to a parchment-lined baking sheet, spacing them 1 inch apart.
  • Bake until edges are golden and trees are firm, 12 to 14 minutes. Let cool on baking sheet on a wire rack at least 15 minutes. Cookies can be made up to 1 day ahead; dust with confectioners' sugar just before serving.

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