Coconut Mountains Recipes

BASIC COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

COCONUT MOUNTAINS

Steps:

• Whisk the egg and sugar together until fluffy. Stir in coconut and butter or margarine. Drop dough by spoonfuls onto greased baking trays, about one inch apart.
• Bake at 350 degrees F(175 degrees C) for about 10 minutes. Cool.

COCONUT MOUNTAINS

Steps:

• Whisk the egg and sugar together until fluffy. Stir in coconut and butter or margarine. Drop dough by spoonfuls onto greased baking trays, about one inch apart.
• Bake at 350 degrees F(175 degrees C) for about 10 minutes. Cool.

GOLDEN COCONUT PYRAMIDS

Steps:

• Pre-heat oven to 180c. Grease a baking tray Beat eggs well. Stir in coconut and sugar.
• Leave to stand for 20 min.
• Dip hands in cold water, shape mixture into pyramids.
• Place on a baking tray
• Put in oven for 25-30min. Remove from tray and cool on a wire rack.

ROCKY MOUNTAIN COCONUT CAKE

Steps:

• For the cake:.
• Preheat oven to 350°F.
• Grease and flour three 9-inch round cake pans.
• Cream butter; gradually add sugar, beating well.
• Add eggs, one at a time, beating well after each addition.
• Sift flour, baking powder and salt together; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Mix well after each addition.
• Stir in vanilla.
• Pour batter into prepared cake pans.
• Bake for 25 to 30 minutes OR until a wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes; remove layers from pans and let cake cool completely.
• Spread Rocky Mountain Filling between layers and top with coconut.
• For the filling:.
• Combine sugar and water in a heavy saucepan.
• Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved.
• Beat egg whites until foamy.
• While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites.
• Turn mixer to high speed and continue beating until stiff peaks form and mixture is thick enough to spread.
• Stir in coconut, raisins, currants and almonds.

COCONUT MOUNTAINS

Steps:

• Whisk the egg and sugar together until fluffy. Stir in coconut and butter or margarine. Drop dough by spoonfuls onto greased baking trays, about one inch apart.
• Bake at 350 degrees F(175 degrees C) for about 10 minutes. Cool.

COCONUT MOUNTAINS

Steps:

• Whisk the egg and sugar together until fluffy. Stir in coconut and butter or margarine. Drop dough by spoonfuls onto greased baking trays, about one inch apart.
• Bake at 350 degrees F(175 degrees C) for about 10 minutes. Cool.

COCONUT MOUNTAINS

Steps:

• Whisk the egg and sugar together until fluffy. Stir in coconut and butter or margarine. Drop dough by spoonfuls onto greased baking trays, about one inch apart.
• Bake at 350 degrees F(175 degrees C) for about 10 minutes. Cool.

COCONUT PEAKS

Steps:

• Line a baking sheet with waxed paper; set aside. In a large saucepan, cook butter over medium-low heat until golden brown, about 5 minutes. Remove from the heat; stir in the coconut, sugar and cream. , Drop by rounded teaspoonfuls onto prepared baking sheet. Refrigerate until easy to handle, about 25 minutes., Roll mixture into balls, then shape each into a cone. Return to baking sheet; refrigerate for 15 minutes. , Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip bottoms of cones into chocolate; allow excess to drip off. Return to waxed paper to harden. Store in an airtight container in the refrigerator.