COCONUT CREAM CHEESE TRUFFLES
Quick and easy coconut cream cheese truffles are made from just four ingredients. They are the perfect addition to a Spring tea, Easter brunch, or family dinner. Store them in refrigerator or freezer.
Provided by Marye Audet
Categories Candy
Number Of Ingredients 6
Steps:
- Bring cream cheese to room temperature.
- Beat the cream cheese until fluffy.
- Add in the vanilla.
- Beat in the powdered sugar 1 cup at a time until the cream cheese is thick and holds its shape.
- Form into 1-inch balls.
- Roll in coconut.
- Chill until you are ready to serve.
Nutrition Facts : ServingSize 1 g, Calories 105 kcal, Carbohydrate 17 g, Protein 0.7 g, Fat 4.2 g, SaturatedFat 3.2 g, Cholesterol 7 mg, Sodium 28 mg
COCONUT CREAM CHEESE
Provided by Christina
Time P1D
Number Of Ingredients 5
Steps:
- Open the cans of cold coconut milk and scoop out the solid coconut cream that should have formed on top. Save the remaining liquid for use in another recipe (like a smoothie).
- Over a large mixing bowl, place a thin cloth napkin or several layers of cheesecloth. Pour the coconut cream over it and lift the napkin to gently squeeze out some of the liquid. The coconut cream will look like a ball of soft cheese.
- Discard the liquid from the bowl, then combine the cream, syrup, and probiotic powder in it. Transfer to a sterile, lidded glass dish and keep in a warm place for 24 hours.
- Refrigerate to set. Serve at room temperature.
COCONUT CREAM CANDY
Make and share this Coconut Cream Candy recipe from Food.com.
Provided by Shawn H
Categories Candy
Time 1h
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan and heat to 238 degrees F on low heat until thick (about 45 minutes).
- Remove from heat and add vanilla.
- Place cooled mixture into bowl and knead in powdered sugar.
- Shape into small balls and roll in shredded coconut.
Nutrition Facts : Calories 202, Fat 1.7, SaturatedFat 1, Cholesterol 6.4, Sodium 141.3, Carbohydrate 46.5, Sugar 42.8, Protein 1.5
CREAM CHEESE CANDIES
These homemade mints make a perfect last-minute addition to holiday treat trays. Pretty much everyone in my neighborhood has this recipe now! -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 6 dozen.
Number Of Ingredients 4
Steps:
- Mix cream cheese and extract until blended. Beat in 1-1/2 cups confectioners' sugar. Knead in remaining confectioners' sugar., Shape into 1/2-in. balls. If desired, roll in sugar. Place on waxed paper. Flatten with a fork. Let stand until firm, 1-2 hours. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 4mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
IRISH POTATO CANDY
A cute little confection that looks just like little potatoes. This kind does not contain potatoes; they are made using cream cheese and coconut.
Provided by SAUNDRA
Categories World Cuisine Recipes European UK and Ireland Irish
Time 30m
Yield 60
Number Of Ingredients 6
Steps:
- In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.
Nutrition Facts : Calories 59 calories, Carbohydrate 9.7 g, Cholesterol 4.1 mg, Fat 2.3 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1.7 g, Sodium 19.9 mg, Sugar 9 g
COCONUT CREAM CHEESE PINWHEELS
This recipe was a first-place winner of Martha Stewart Living Television's Cookie of the Week Contest, submitted by Imelda Rodriguez of Palmdale, California. The recipe originated with her Filipina grandmother.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30 cookies
Number Of Ingredients 14
Steps:
- Using a hand-held electric mixer, cream butter and cream cheese until fluffy, about 2 minutes. Add egg, 1 cup flour, sugar, baking powder, and vanilla. Beat on low speed until combined. Gradually add remaining cup flour. Using a wooden spoon, stir until fully combined. Divide dough in half. Shape each half into a disc, wrap in plastic, and refrigerate until firm, 1 to 2 hours.
- Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
- Prepare the filling: Using a hand-held electric mixer, beat cream cheese and sugar until fluffy. With a wooden spoon, stir in coconut and chips. Set aside.
- Remove one disc of dough from refrigerator. Roll on a lightly floured surface into an 8-by-13-inch rectangle about 1/8-inch thick. With a fluted cookie cutter, cut into 15 2 1/2-inch squares. Place on prepared baking sheets, about 1 1/2 inches apart.
- Place 1 teaspoon filling in center of each square. Using a fluted pastry wheel, cut 1-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, and form a pinwheel. Press lightly to seal.
- Whisk together egg and oil. Using a pastry brush, lightly brush tops of pinwheels with egg mixture. Sprinkle with sugar.
- Transfer to oven, and bake until edges are golden and cookies are slightly puffed, 10 to 12 minutes. Transfer baking sheet to a wire rack to cool. Let cool for 5 minutes on baking sheets before transferring cookies to wire rack. Repeat with remaining disc of dough.
COCONUT-CREAM CHEESE FROSTING
I wanted a frosting for a coconut layer cake that stood up to a stronger flavor without overpowering it and without being too sweet. If frosting a layer cake, I recommend spreading melted apricot preserves over the center layer, along with some frosting.
Provided by Lilster
Categories Desserts Frostings and Icings Cream Cheese
Time 15m
Yield 20
Number Of Ingredients 9
Steps:
- Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 28.2 g, Cholesterol 26.6 mg, Fat 10.6 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 7.2 g, Sodium 108.6 mg, Sugar 26.7 g
COCONUT CANDIES
Chewy coconut candies are made with just milk, sugar, coconut and vanilla.
Provided by sal
Categories Desserts Candy Recipes
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
- Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 75.4 g, Cholesterol 2.4 mg, Fat 20.6 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 18.1 g, Sodium 24 mg, Sugar 70.3 g
CREAM CHEESE CANDIES
These little candies are so easy to make and a staple for weddings, parties, and candy trays. Cook time is hardening time.
Provided by Nicole Brummett
Categories Candy
Time 1h45m
Yield 6 dozen
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine cream cheese and extract.
- Beat in 1 1/2 cups confectioners' sugar.
- Knead in remaining confectioners' sugar until smooth.
- Shape into 1/2 inch balls.
- Roll in colored sugar if desired.
- Place on an ungreased baking sheet and flatten with a fork, or shape with a candy mold.
- Let stand for 1 hour to harden.
- Store in an airtight container in the refrigerator.
- Can also freeze these for up to 3 months in an airtight container on sheets of wax paper.
Nutrition Facts : Calories 283.4, Fat 5, SaturatedFat 3.1, Cholesterol 15.6, Sodium 42.6, Carbohydrate 60.2, Sugar 58.8, Protein 1.1
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