Coconut Logs Recipes

COCONUT & MALLOW LOG

Steps:

• Crush biscuits.
• Half cherries and put into mixture.
• Half marshmallows if using big ones, or just put mini marshmallows into mixture.
• (i use 1/2 a bag, no need to measure).
• Pour in condensed milk.
• Mix together.
• Place a large piece of greaseproof paper out flat and cover with the coconut.
• Place mixture into a log shape onto the paper and roll in the coconut. Add more if needed.
• Roll up in paper tight to keep log shape.
• Place this into a fridge to set for a couple of hours.
• Can be eaten straight from the fridge or is less heavy if left out before eating.
• I sometimes add a tablespoon of toffee sauce into the mix.
• Try it, it's just so easy.
• Enjoy.

COCONUT LOGS

Steps:

• Combine all ingredients except Confectioners' sugar and work to form a stiff dough.
• Cut dough into quarters. On a lightly floured surface, roll each piece into a rope about 1/2 inch in diameter.
• Cut ropes into 2 inch long pieces. Place on a greased cookie sheet and bake in a preheated 350F oven until golden brown, about 12 to 15 minutes.
• Remove cookies to a rack to cool. Store airtight in a cool place. May be frozen. Dust with Confectioners' sugar just before serving. Makes about 30 pieces.

YUMMY COCO-NUTTY PAVLOVA LOG

Steps:

• Preheat the oven to 325 degrees F.
• Butter a baking sheet and line it with buttered parchment paper. Set aside.
• Mix the vinegar, cornstarch and vanilla in a small bowl and set aside. In a stand mixer, whisk the egg whites until soft peaks form. With the mixer running, slowly add 1/4 cup of sugar. Continue beating to stiff peaks. Slowly whisk the vinegar mixture into the meringue until well incorporated.
• Spread the meringue evenly on the prepared baking sheet. Sprinkle the coconut, walnuts, almonds and pecans evenly over the meringue. Bake until the coconut begins to turn golden and the whites are shiny and springy, about 10 to 12 minutes. Cool completely.
• Meanwhile, combine the strawberries and drained pineapple in a bowl and set aside.
• In a clean bowl whisk the heavy cream and remaining 1 tablespoon of sugar to stiff peaks and reserve.
• Use a knife to release the edges and remove the meringue from the pan. Gently flip the meringue onto a parchment-lined surface, nut side down. Spread the whipped cream over meringue and sprinkle evenly with strawberry mixture, leaving a 1-inch border around the perimeter of the meringue. Leave a little extra room at 1 of the short ends to help seal the pavlova when it's rolled. Starting with the short side with more fruit, slowly roll the meringue into a log, keeping the roll as tight as possible and tucking in the fruit as you go. Use a serrated knife to slice the ends for clean edges. Cut into 2-inch slices and transfer to a serving dish for serving.

MARSHMALLOW LOG

Steps:

• Sprinkle coconut evenly on a sheet of waxed paper. In a medium bowl, stir together marshmallows, graham cracker crumbs, condensed milk, walnuts and cherries. Shape into a log. Place on waxed paper and roll in coconut. Wrap with waxed paper and refrigerate until firm.

PEANUT BUTTER LOGS

Steps:

• In a large bowl, cream butter, peanut butter and confectioners' sugar; stir in cereal. Divide dough in half. Cover and refrigerate 1 hour or overnight. Working with half of dough, scoop into tablespoonfuls and shape into 1/2-in.x2-in.-thick logs. Place on waxed paper-lined pans., In a microwave-safe bowl, melt chocolate chips; stir until smooth. Dip or drizzle over logs. If desired, sprinkle with peanuts. Chill until set. Repeat with remaining dough. Store in an airtight container in the refrigerator.