Coconut Lime Thai Snowballs Recipes

COCONUT LIME THAI SNOWBALLS

Coconut Lime Thai Snowballs image

Make and share this Coconut Lime Thai Snowballs recipe from Food.com.

Provided by Keolani

Categories Dessert

Time 30m

Yield 4-5 dozen

Number Of Ingredients 12

Ingredients

1 cup unsalted butter, softened
cookie
1 cup confectioners' sugar
1 teaspoon pure lime oil (or 2 T. lime juice)
1 1/2 teaspoons finely grated lime zest
1/4 teaspoon salt
2 cups all-purpose flour
1 cup unsweetened dried shredded coconut
1 cup unsweeteded shredded coconut
1 cup confectioners' sugar, sifted
1 1/2 teaspoons finely grated lime zest
2 tablespoons cornstarch, sifted

Steps:

Preheat oven to 350 with racks in the upper and lower thirds.
Combine butter and sugar and beat until light and fluffy.
Add lime oil; beat to combine.
Gently fold in lime zest, salt, flour and coconut. Blend well.
Lightly flour hands and roll dough into small,about 1-inch, balls and place about 1 1/2" apart on an ungreased baking sheet.
Bake until puffy (not browned)and bottoms are just golden, about 15 minute.
Meanwhile, combine coating ingredients in a gallon size plastic bag. While cookies are still warm, toss them in the coating.
Remove and transfer to wire rack to cool completely.

Nutrition Facts : Calories 1139.8, Fat 68.7, SaturatedFat 48.7, Cholesterol 122, Sodium 222.6, Carbohydrate 127.2, Fiber 6.2, Sugar 70.5, Protein 9.1

THAI PORK ROLL UPS

Thai Pork Roll Ups image

I gave my son "Better Homes and Gardens"anyone can cook cook book for his 15th birthday. He want to be a Chef. He pick out this recipe to prepare for a family meal. The peanut sauce made an interesting contrast to the pork and veggie flavors. He is planning to enter it in the cooking contest at the local county fair with several recipes from this site in a Thai theamed meal. Thai Coconut Rice Thai Carrot Salad Coconut Lime Thai Snowballs

Provided by chef 387790

Categories Lunch/Snacks

Time 35m

Yield 6 wraps, 6 serving(s)

Number Of Ingredients 14

Ingredients

6 (8 -10 inch) tomato tortillas or 6 (8 -10 inch) plain tortillas
1/2 teaspoon garlic salt
1/4-1/2 teaspoon ground black pepper
12 ounces pork tenderloin
1 tablespoon cooking oil
4 cups packaged shredded broccoli coleslaw mix
1 medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
peanut sauce
1/4 cup creamy peanut butter
3 tablespoons water
1 tablespoon sugar
2 teaspoons soy sauce
1 garlic clove, minced

Steps:

Preheat oven to 350 degrees F.
Wrap tortillas in foil
Bake in the preheated oven about 10 minutes or until warm.
Cut pork into 1/4 inch thick strips.
combine garlic salt and pepper in a medium bowl.
add pork strips and toss to coat evenly.
Put cooking oil in a 10 inch skillet over a medium heat. Stir in seasoned pork and cook for 4 to 6 minutes untill no longer pink turring to brown evenly.
turn heat down remove pork keep warm.
add shredded broccoli slaw mix, onion, and ginger to skillet.
cook and stir for 4 to 6 minutes untill vegetables are crips-tender. remove from heat.
Peanut sauce.
in a 1 to 1-1/12 guart saucepan cominge beanut butter , water, sugar, soysaus and garlic.
heat over medium-low heat whisking constantly until mixture is smoothe and warm Use immediately or keep warm over a very low heat stirring occationallly.

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