Coconut Chocolate Patties Recipes

COCONUT-CHOCOLATE PATTIES

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, and spread coconut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven; let cool completely.
• In a medium bowl, combine toasted coconut, almond extract, and melted chocolate. Stir gently until combined. Press about 1 tablespoon coconut mixture onto a parchment-lined baking sheet. Repeat with remaining mixture. Place in the refrigerator until cookies are set, about 20 minutes. Keep in refrigerator until ready to serve.

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

CHOCOLATE COCONUT CANDIES

Steps:

• In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.

FLORIDA CHOCOLATE-DIPPED COCONUT PATTIES

Steps:

• Make the coconut filling: In a medium heatproof bowl set over a pan of simmering water, whisk together the confectioners' sugar, butter, egg white, and salt until very liquid and warm to the touch, about 10 minutes.
• Remove from the heat and, with a spoon, stir in the coconut and vanilla until well combined. Cover with plastic wrap and refrigerate for 1 to 2 hours, up to overnight.
• When ready to coat the coconut, in a small heatproof bowl set over a pan of simmering water melt the chocolate. When almost melted, turn off the heat and let the chocolate continue to melt completely, stirring occasionally. Keep the bowl over the warm water.
• Form the balls: Line a small tray with parchment paper. Using a scant ounce of the coconut mixture, roll into a small ball and place on the parchment-lined tray. Repeat with the remaining mixture, forming 18 balls.
• Arrange 18 paper or foil minicups on the tray. Place additional coconut in a shallow pan or bowl. Gently place 1 of the balls into the warm melted chocolate and, using 2 forks, roll the ball in the chocolate until well coated. Lift (do not pierce) the coated coconut ball with one of the forks, allowing some of the chocolate to drip back into the bowl. Roll in the additional grated coconut, if desired, and carefully place in 1 of the prepared cups. Repeat with the remaining coconut balls and melted chocolate. Refrigerate until the chocolate has hardened and use as desired.

CHOCOLATE COCONUT CREAM PATTIES

Steps:

• Fill a medium saucepan with an inch of water and set it over medium heat to simmer.
• In the bowl of a double boiler (or a bowl that fits snugly on top of your saucepan), combine the powdered sugar, butter, and egg white, and whisk together. Place the bowl over the saucepan of simmering water, and continue to heat and stir until the mixture is well-combined and very runny, about 5 to 10 minutes.
• Remove the bowl from the heat and stir in the coconut, vanilla, and coconut extract. Wrap the bowl with plastic wrap and refrigerate until it is firm enough to scoop about 2 hours.
• Once the candy has firmed up, line a baking sheet with waxed paper or parchment paper. Place the chocolate candy coating in a bowl, and microwave it in 30-second increments until melted and smooth, stirring after every 30 seconds to prevent overheating. Cover a baking sheet with waxed paper or parchment paper.
• Using a teaspoon, scoop small balls of the coconut mixture and flatten them into discs between your palms.
• Using two forks or dipping tools, dip the discs in the chocolate and drag the bottom against the lip of the bowl to remove excess chocolate. Place the dipped patty on the prepared baking sheet and while the chocolate is still wet, sprinkle the top with a pinch of coconut. Repeat the dipping process with the remaining coconut candy and chocolate.
• Place the dipped patties in the refrigerator to set the chocolate, about 20 minutes. Store coconut patties in an airtight container in the refrigerator for up to a month. For the best taste and texture, serve these candies at room temperature.

CREAMY PEPPERMINT OR COCONUT PATTIES

Steps:

• Beat cream cheese and extract until smooth.
• Gradually add confectioners sugar, beating well.
• Shape into 1 inch balls.
• Place on waxed paper-lined baking sheets.
• Flatten into patties.
• The bottom of a cup works great.
• Cover and refrigerate 1 hour.
• In microwave, melt chips and shortening; stir until smooth.
• Cool slightly.
• Dip patties into melted chocolate.
• Place on waxed paper.
• Store in refrigerator.
• **If you decide to use coconut extract consider sprinkling flaked coconut on top of chocolate while still soft.

COCONUT PATTIES

Steps:

• Preheat oven to 350 degrees. Use an ice pick or screwdriver to poke holes in the "eyes" of the coconut, and drain milk. Reserve milk for another use. Place coconut in the oven for 15 minutes. Wrap in a cloth towel, and hit with a hammer to crack open. Remove coconut from hard outer shell; discard shell. Use a vegetable peeler to remove thin brown coating from coconut. Grate coconut on the large holes of a box grater to yield 4 cups.
• Combine grated coconut, brown sugar, nutmeg, and water in a medium saucepan; cook over medium-low heat, stirring until sugar has melted and coconut is thoroughly coated, 3 to 5 minutes. Transfer to a bowl, and add butter, stirring until it is melted. Cool to room temperature.
• Lightly dust a clean work surface with flour, and divide dough into 2 pieces. Roll each piece to 1/8 inch thick. Use a 3 1/2-inch-round cutter to cut out disks. Reroll scraps; cut additional disks.
• Make an egg wash by combining egg and cream in a small bowl. Place 1 generous tablespoon coconut filling on each disk. Apply a light coating of egg wash to edges using a pastry brush. Fold into half-moon shapes, and press edges together with the tines of a fork to seal.
• Place patties on a baking sheet lined with a Silpat (a French nonstick baking mat) or parchment paper. Bake for 20 to 25 minutes, until golden brown. Transfer to a wire rack to cool.

CHOCOLATE COCONUT OATIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture. Stir in chocolate chips and coconut., Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. square cookie cutter. Place 1 in. apart on parchment-lined baking sheets., Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool. , Freeze option: Transfer wrapped disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Bake as directed.

COCONUT CHOCOLATE PATTIES

Steps:

• Preheat oven to 350. Spread coconut in a single layer on a baking sheet. Place in oven until golden and toasted, about 10 minutes, stirring occasionally, to color evenly. Remove from oven; let cool completely.
• In a med bowl, combine toasted coconut, almond extract and melted chocolate. Stir gently combined. Press about 1 T mixture onto baking sheet.
• Repeat with remaining mixture.
• Place in refrigerator until cookies are set, about 20 minutes. Keep in refrigerator until ready to serve.