Coconut Meltaways Recipes

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FUDGE MELTAWAYS



Fudge Meltaways image

Rich, very delicious and attractive!

Provided by Debbie N.

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 48

Number Of Ingredients 13

½ cup butter
1 (1 ounce) square unsweetened chocolate
¼ cup white sugar
1 teaspoon vanilla extract
1 egg
2 cups graham cracker crumbs
1 cup flaked coconut
½ cup chopped walnuts
¼ cup butter
1 tablespoon milk
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1 ½ (1 ounce) squares German sweet chocolate

Steps:

  • Melt 1/2 cup butter or margarine and 1 square unsweetened chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture. Mix well.
  • Press into ungreased baking dish, 11 1/2 x 7 1/2 inch or square 9 x 9 inch pan. Refrigerate.
  • Mix 1/4 cup butter, milk, confectioners' sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.
  • Melt 1-1/2 squares sweetened chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.

Nutrition Facts : Calories 89.1 calories, Carbohydrate 10.6 g, Cholesterol 11.5 mg, Fat 5.2 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 48 mg, Sugar 8.3 g

MELTAWAYS



Meltaways image

These cute little ball shaped cookies are a perfect addition to you cookie tray. They are always appropriate for any occasion.

Provided by Kiersten

Categories     Desserts     Cookies

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
4 tablespoons fructose (fruit sugar)
½ teaspoon almond extract
½ teaspoon vanilla extract
1 tablespoon water
¼ teaspoon salt
2 cups all-purpose flour
¾ cup chopped pecans
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cream butter with an electric mixer until light. Gradually add the fructose and beat thoroughly. Beat in the almond extract, vanilla extract and water.
  • Combine the flour, salt and pecans. Add to the creamed mixture, a little at a time, beating well after each addition.
  • Roll doll into date-sized balls and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 13 to 14 minutes. Roll in confectioners' sugar while warm and then again once cool.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 12.2 g, Cholesterol 20.3 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 25.5 mg, Sugar 3.7 g

LIME MELTAWAYS FROM ''THE MARTHA STEWART SHOW''



Lime Meltaways from ''The Martha Stewart Show'' image

The recipe for these delicious lime meltaways made on "The Martha Stewart Show" is from "Martha Stewart's Cookies."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 8

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt

Steps:

  • Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
  • Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
  • Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
  • Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

MACADAMIA-COCONUT MELTAWAYS



Macadamia-Coconut Meltaways image

Make and share this Macadamia-Coconut Meltaways recipe from Food.com.

Provided by pamela t.

Categories     Dessert

Time 1h16m

Yield 52 cookies

Number Of Ingredients 7

1 cup macadamia nuts
1 cup powdered sugar
1 cup sweetened flaked coconut
1 cup unsalted butter
2 1/2 teaspoons vanilla
1/4 teaspoon salt
2 cups all-purpose flour

Steps:

  • Pulse macadamias and 1/4 C sugar in the food processor until the nuts are chopped fine.
  • Add coconut; continue to pulse until all ingredients are finely ground.
  • Mix softened butter, vanilla and salt in a large bowl on medium speed until creamy. Add the nut mixture and remaining 3/4 C sugar and mix.
  • Add flour and mix until a soft dough forms.
  • Refrigerate dough for one hour.
  • Heat oven to 325 F
  • With lightly floured hands, shape dough into balls (about the size of a teaspoon).
  • Place 1" apart on a baking sheet.
  • Bake 16 minutes or until the tops of the cookies are dry and set and the bottoms light brown.
  • Cool completely.
  • Dust tops of cookies with powdered sugar.
  • Serve.

COCONUT LEMON MELTAWAYS



Coconut Lemon Meltaways image

These melt in your mouth cookies will please everyone. They can either be baked and dry on the outside or refrigerated and moist through and through.

Provided by Ambervim

Categories     Dessert

Time 1h12m

Yield 1 Batch

Number Of Ingredients 10

1 1/2 cups almond flour (you can make this, or buy it, however most store bought Almond flour is not raw)
1 1/2 cups dried shredded unsweetened coconut (I used medium shred, but fine shred would also work well)
1/3 cup coconut flour
2 big pinch salt
6 tablespoons Agave (Maple Syrup or Honey will work)
4 tablespoons lemon juice
2 teaspoons vanilla
1 tablespoon lemon zest
1/4 cup and 1 tbs coconut oil, melted
powdered sugar, to dust

Steps:

  • Preheat oven to 200°F.
  • Mix dry ingredients in electric mixer.
  • Mix wet ingredients in bowl or cup with a spout.
  • With mixer on low, slowly stream wet into dry.
  • Stream coconut oil into the mix.
  • Form into small balls.
  • Option 1.
  • Place in oven until they crack open. This should be about an hour, maybe more.
  • When done, they will be dry on the outside and melt in your mouth moist on the inside.
  • Option 2.
  • Just refrigerate for at least 1 hour. These will be soft and moist.
  • Dust with powered sugar.

Nutrition Facts : Calories 2759.5, Fat 274.6, SaturatedFat 242.2, Sodium 127.8, Carbohydrate 86.8, Fiber 56.4, Sugar 27.9, Protein 23.8

PEPPERMINT MELTAWAYS



Peppermint Meltaways image

This recipe for peppermint meltaways is very pretty and festive-looking on a cookie platter. I often cover a plate of these peppermint cookies with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! -Denise Wheeler, Newaygo, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch
FROSTING:
2 tablespoons butter, softened
2 tablespoons 2% milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1-1/2 cups confectioners' sugar
1/2 cup crushed peppermint candies

Steps:

  • In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.

Nutrition Facts : Calories 126 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

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