Coconut Chocolate Chip Squares Recipe Recipe For Shrimp

CHOCOLATE COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
• In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
• Bake for 30 minutes. Let cool before cutting into bars.

COCONUT SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Melt shortening over low heat. Pour into 9 inch baking pan. Layer bread crumbs evenly in bottom of pan.
• Layer coconut, chocolate chips, butterscotch chips and nuts over bread crumbs. Drizzle condensed milk over top.
• Bake 25 to 30 minutes. Let cool before cutting into bars.

COCONUT CURRY SHRIMP

Steps:

• In a large pot whisk together the coconut milk, lime juice, curry powder and ginger. Slowly bring to a low boil over low heat. Simmer for until slightly reduced and thickened, about 7 to 10 minutes. Taste for seasoning and add salt and or pepper, if needed. Add the shrimp and simmer, covered, until the shrimp are fully cooked, about 12 to 15 minutes. Transfer the curry to a serving bowl and serve with lime wedges.

BUTTERSCOTCH COCONUT SQUARES

Steps:

• Grease a 9-in. square pan with 1-1/2 teaspoons butter; set aside. In a microwave or heavy saucepan, melt the butterscotch chips, peanut butter and remaining butter until smooth. Cool for 20 minutes. Stir in marshmallows just until combined (do not melt marshmallows). Pour into prepared pan; sprinkle with coconut. Refrigerate, uncovered, for 2 hours or until firm. Cut into 1-1/2-in. pieces. Store in an airtight container.

CHOCOLATE CHIP SQUARES

Steps:

• In medium-size bowl,cream butter with brown sugar.
• Add white sugar and cream again.
• Add egg and vanilla and beat well.
• Measure in flour, soda and salt.
• Stir until well blended.
• Add chips and nuts stirring to combine.
• Scrape into 9X9 inch pan.
• Bake in 350*F oven for 25 to 30 minutes until set and a nice brown color.
• When cool cut into squares.

CHOCOLATE COCONUT SQUARES

Steps:

• Preheat oven to 350°F.
• In a food processor pulse biscuits or crackers until finely ground. Melt butter and in a large bowl stir together with crumbs, coconut, and salt until combined. Firmly press crumb mixture evenly onto bottom of a 9-inch square baking pan and bake in middle of oven until golden, about 15 minutes. Cool crust completely in pan on a rack.
• Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate 15 minutes.
• In a small bowl lightly beat yolks. In a saucepan heat cream over moderate heat until it just boils and whisk 1/2 cup into yolks, whisking constantly. Add mixture to remaining cream and cook over moderate heat, whisking, until an instant-read thermometer registers 160°F. Whisk custard into chocolate until just smooth and pour evenly over crust, smoothing top with a small metal offset spatula or rubber spatula. Chill confection, covered, at least 4 hours, or until firm. With a sharp thin knife cut confection into 36 squares. (Squares keep, layered between sheets of wax paper in an airtight container and chilled, 1 week.)
• Using star shapes cut out of parchment paper as a stencil, dust squares with confectioners' sugar.

CRISPY COCONUT SHRIMP

Steps:

• For the kids: In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites.
• Toss shrimp with 1 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.
• In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees; repeat with remaining shrimp.
• Reserve half the shrimp for the adults. Serve remaining shrimp with sweet-and-sour sauce.
• For the adults: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve the sauce with reserved shrimp; garnish with lime wedges, if desired.

CURRY-COCONUT SHRIMP

Steps:

• Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
• Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
• Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
• In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

OATMEAL COCONUT SQUARES WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 350°F.
• Line a 9-inch square metal baking pan with a 12- to 14-inch-long sheet of foil, letting excess hang over sides, and butter foil in pan.
• Toss together oats, flour, brown sugar, chips, coconut, baking powder, and salt in a large bowl. Beat together butter, egg, and vanilla with a fork in another bowl, then stir into oat mixture until incorporated. Spoon batter into baking pan, patting evenly.
• Bake in middle of oven until set, about 25 minutes. Remove from pan by lifting ends of foil. Cool on a rack, then cut into 16 squares.

CHOCOLATE-COCONUT SQUARES

Steps:

• Set oven to 350 degrees.
• Prepare an ungreased 13 x 9-in baking pan.
• Combine first 4 ingredients.
• Press mixture into ungreased baking dish.
• Bake for 10 minutes.
• Combine milk and coconut; mix well, spread over crust.
• Bake for another 10-12 minutes.
• Combine chocolate chips and peanut butter in a small saucepan.
• Cook, over low heat, stirring constantly until chocolate melts.
• Spread over coconut layer.
• Garnish with chopped peanuts, if desired.
• Cool and cut into bars.

CHEWY COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
• Bake 20 to 25 minutes. Let cool before cutting into bars.

FUDGY COCONUT SQUARES

Steps:

• In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and walnuts; add to the creamed mixture. Spread into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. , Combine condensed milk and coconut; carefully spread over the hot chocolate layer. Bake at 350° for 20 minutes or until coconut is lightly browned. , Combine icing ingredients until smooth; spread over warm bars. Refrigerate at least 1 hour before cutting.

CHOCOCONUT CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

COCONUT SQUARES

Steps:

• Combine the first three ingredients and pack the mixture into a buttered 8 inch square pan.
• Bake at 350 degrees for 15 minutes.
• Combine ALL remaining ingredients and pour over baked layer.
• Return to oven and bake 30 minutes longer.
• Cool completely and cut into squares.

CHEWY CHOCOLATE-COCONUT BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13 x9-inch baking pan.
• In a large bowl cream shortening, brown sugar, eggs and vanilla until well blended.
• In a small bowl mix together flour, baking powder and salt; add to the creamed mixture, mix until blended.
• Mix in the coconut & chocolate chips.
• Transfer/spread the mixture in the prepared pan.
• Bake 20-25 minutes.
• Let cool before slicing.
• Delicious!

CHEWY COCONUT SQUARES

Steps:

• Preheat in 350 degree oven.
• Cream butter and 1/4 cup sugar till light and fluffy.
• Stir in 1/2 cup flour.
• Put in greased 8 X 8"pan and bake at 350 degrees for 10 minutes.
• (You may have to press it out to a thin layer.) Meanwhile, mix remaining 1/2 cup sugar, 2 tbsps.
• flour, salt, vanilla, egg, nuts and coconut.
• Spread evenly over baked dough.
• Bake 20 to 25 minutes or till golden.
• While warm, cut into squares.

COCONUT MARSHMALLOW SQUARES

Steps:

• In a large bowl of a heavy-duty mixer, sprinkle gelatin over 1/2 cup cold water; set aside. In a heavy saucepan, combine sugar and remaining water. Cook and stir over low heat until sugar is dissolved. Cook over medium heat until a candy thermometer reads 234° (soft-ball stage), stirring occasionally. Remove from the heat; slowly pour over gelatin, beating constantly. Immediately add egg whites. Use the candy thermometer to make sure mixture is at least 160°. Continue to beat 15-20 minutes longer. Beat in vanilla. Pour into a greased 9-in. square pan. Cool for 3 hours or until firm enough to cut into squares., In a shallow bowl, combine coconut and food coloring if desired. Roll marshmallow squares in coconut. Store in an airtight container in the refrigerator.