Coconut Oil Chocolate With Toasted Coconut Recipes
COCONUT OIL CHOCOLATE WITH TOASTED COCONUT.
This coconut oil chocolate is so super smooth and delicious, and it's so easy to make at home!
Provided by Kelly Roenicke
Categories Dessert
Number Of Ingredients 4
Steps:
- Place the coconut oil in a microwave safe bowl, and microwave until melted, about 15-20 seconds.
- Stir in the cocoa powder and maple syrup. Stir until very smooth.
- Add the toasted coconut and stir again.
- Pour the mixture into a mold of your choice. This one makes squares, and this one makes a chocolate bar shape.
- Carefully place the mold in the refrigerator, and allow the chocolate to chill for at least an hour.
- Make sure the chocolate has solidified, and then remove it from the mold. Store in an airtight container in the refrigerator. Chocolate should stay fresh for about 10 days.
Nutrition Facts : Calories 126 kcal, Carbohydrate 7 g, Fat 11 g, SaturatedFat 10 g, Sodium 2 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CHOCOLATE COCONUT CANDIES
These coconut candy balls disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut...then watch them vanish! -Mary Ann Marino, West Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 157 calories, Fat 9g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
TOASTED COCONUT CHOCOLATE CHIP COOKIES
I've made this recipe from Ladies Home Journal for the past 15 years. My original copy is half burned (a little problem toasting the coconut) so I thought I better get this published. The cookie dough is so delicious; tastes like a candy bar. The toasted coconut takes it to new heights!
Provided by Roxygirl in Colorado
Categories Dessert
Time 30m
Yield 18 cookies
Number Of Ingredients 12
Steps:
- Toast coconut in a medium skillet over low heat, until light brown.
- Let cool.
- Preheat oven to 350°.
- In large bowl or mixer, on low speed, mix all ingredients (except chocolate chips) together (with the shortening being soft, it mixes easily and does not have to be creamed first).
- Stir in chocolate chips.
- Drop level 1/4 cups dough, about 2-inches apart, on ungreased cookie sheet, pressing dough lightly to form rounds.
- Bake 15-20 minutes or until golden.
- Let cool a couple of minutes. Transfer cookies to cooling rack to finish cooling.
Nutrition Facts : Calories 329.9, Fat 20.8, SaturatedFat 9, Cholesterol 10.3, Sodium 209.3, Carbohydrate 35.9, Fiber 2.8, Sugar 22.2, Protein 3.2
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