Coconut Pecan Joys Recipes

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COCONUT PECAN BARS



Coconut Pecan Bars image

With a butterscotch flavor, these tasty bars have always been welcomed with open arms by my family. Since they're simple to make, kids can have fun pitching in.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 10

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Nutrition Facts : Calories 122 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

COCONUT JOYS



Coconut Joys image

If you like coconut, you'll love these no-bake, no-fuss sweets. They are cute as can be and make a satisfying after-school snack to keep in the fridge. -Flo Burtnett, North Gage, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 dozen.

Number Of Ingredients 5

1-1/2 cups sweetened shredded coconut
1 cup confectioners' sugar
1/4 cup butter, melted
1 ounce milk chocolate, melted
2 tablespoons chopped pecans

Steps:

  • In a large bowl, combine the coconut, confectioners' sugar and butter. Form into 1-in. balls. , Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with chocolate. Sprinkle with pecans. Place on a waxed paper-lined baking sheet. Chill until chocolate is firm. Store in the refrigerator.

Nutrition Facts : Calories 101 calories, Fat 6g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 38mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.

COCONUT PECAN FROSTING I



Coconut Pecan Frosting I image

Traditional frosting and filling for German Chocolate cake.

Provided by Marsha

Categories     Desserts     Frostings and Icings

Time 35m

Yield 12

Number Of Ingredients 6

1 (14 ounce) can sweetened condensed milk
3 egg yolks
½ cup butter
1 ⅓ cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
  • Allow to cool for 15 minutes before spreading on cake.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 23.5 g, Cholesterol 82.7 mg, Fat 20.5 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 9.8 g, Sodium 121.4 mg, Sugar 21.2 g

COCONUT-PECAN COOKIES



Coconut-Pecan Cookies image

This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.

Provided by thedailygourmet

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 20m

Yield 36

Number Of Ingredients 9

1 cup coconut flakes
½ cup chopped pecans
1 cup butter, softened
⅔ cup lightly packed brown sugar
⅔ cup white sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda

Steps:

  • Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
  • Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
  • Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
  • Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 12.5 g, Cholesterol 18.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 75.1 mg, Sugar 6.6 g

COCONUT-PECAN SWEET AND SALTY BARS



Coconut-Pecan Sweet and Salty Bars image

Provided by Silvana Nardone

Time 1h15m

Yield 10 bars

Number Of Ingredients 9

Gluten-free cooking spray
3/4 cup sliced raw almonds
3/4 cup unsweetened shredded coconut
1/2 cup coarsely chopped raw pecans
1/3 cup gluten-free rice cereal
1/4 cup brown rice syrup (see Cook's Note)
2 tablespoons molasses
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 325 degrees F. Grease a 10-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
  • Place the almonds, coconut, pecans, cereal, rice syrup, molasses, salt and cinnamon in a large bowl. Stir to combine and evenly coat. Transfer the coconut mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly. Bake until just firm, about 12 minutes. Let cool completely on a rack.
  • Reduce the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the coconut bar from the pan and cut evenly into 6 bars. Place, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.

Nutrition Facts : Calories 159 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 42 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 2 grams, Sugar 8 grams

COCONUT JOYS



Coconut Joys image

We always made these for our Christmas Cookie plates. They are similar to the popular Mounds candy but the unsweetened chocolate gives it a bit more kick. You'll want to use REAL butter and not margarine or chefs spread and the quantity of candies you get will depend on how large you make them.

Provided by BakersDozen Down So

Categories     Candy

Time 25m

Yield 2 dozen balls, 24 serving(s)

Number Of Ingredients 4

1/2 cup butter
2 cups powdered sugar
3 cups flaked coconut
2 -3 unsweetened chocolate squares

Steps:

  • In large saucepan melt one stick of butter.
  • Add sugar and coconut to butter mixing until well blended.
  • form balls of dough appx 1-2 teaspoons making thumbprint wells into middle of balls.
  • Melt unsweetened chocolate in microwave safe bowl appx 1-2 minutes stirring occasionally.
  • Pour melted chocolate into wells.
  • Chill until chocolate is firm.

Nutrition Facts : Calories 128.8, Fat 8.1, SaturatedFat 5.8, Cholesterol 10.2, Sodium 51.6, Carbohydrate 15.1, Fiber 0.8, Sugar 13.8, Protein 0.7

COCONUT JOYS RECIPE - (4.5/5)



Coconut Joys Recipe - (4.5/5) image

Provided by Renna

Number Of Ingredients 4

1/2 cup butter
2 cups sifted powdered sugar
3 cups flaked coconut
1/3 cup semi-sweet chocolate chips

Steps:

  • Melt butter in a saucepan over low heat; remove from heat. Stir in powdered sugar and coconut; shape into 3/4-inch balls. Chill until firm. Place chocolate chips in a small heavy-duty, zip-top plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over coconut balls. Let candies stand until firm; store in refrigerator. Want Chocolate-Covered Coconut Joys. Simply microwave 2 cups semi-sweet chocolate chips in 2-cup glass measuring cup at HIGH 1-1/2 minutes or until melted, stirring twice. Then dip coconut candies into melted chocolate, allowing excess to drip, and place on wax paper. Let candies stand until firm; store in refrigerator.

AMY'S COCONUT PECAN CAKE



Amy's Coconut Pecan Cake image

Nobody else in my family loves coconut as much as me. Coconut anything... This cake is so delicious and moist and I can't stay away from it. The cream cheese icing recipe I use to frost it is the same as some posted here.

Provided by Redneck Epicurean

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix
1 (4 ounce) box coconut cream pudding mix
4 eggs
1 1/3 cups water
1/4 cup oil
1 1/3 cups coconut
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
  • With a mixer on low, blend together cake mix, pudding, eggs, oil, and water.
  • When blended, beat for 4 minutes.
  • Fold in coconut and nuts.
  • Divide batter between 3 cake pans. Bake for 35 minutes or a toothpick comes out clean.
  • Ice with cream cheese icing.

COCONUT (ALMOND) JOYS



Coconut (Almond) Joys image

These do not look like Mounds or Almond Joys, but the taste is very similar. I make these every Christmas along with my cookies and they are very easy and quick to make. They are very pretty on a tray when placed in decorated mini muffin liners.

Provided by Karen..

Categories     Candy

Time 30m

Yield 36 candies

Number Of Ingredients 5

1/2 cup butter, melted
2 cups confectioners' sugar
3 cups sweetened flaked coconut
2 ounces semi-sweet chocolate chips or 2 ounces milk chocolate chips, melted
almond halves or slivered almonds (optional)

Steps:

  • Combine melted butter, sugar and coconut and mix well.
  • Shape rounded teaspoonfuls into balls and place on cookie or baking sheet lined with waxed paper.
  • Flatten each ball slightly by making an indentation in the center with thumb or finger.
  • Fill centers with melted chocolate.
  • Place an almond half or sliver on top, if desired.
  • Chill until firm and store in refrigerator.

DOLESTER MILES' COCONUT PECAN CAKE



Dolester Miles' Coconut Pecan Cake image

This is a rich, special-occasion cake that takes the traditional Southern coconut cake to another level, with ground toasted pecans in the batter and an easy-to-make Chantilly cream for frosting. It has become the signature dessert for Dolester Miles, who serves slices over a little puddle of crème anglaise at Chez Fonfon and Bottega, and sometimes at the Highlands Bar & Grill, the Birmingham, Ala., restaurants owned by Frank and Pardis Stitt. Assembly can be a challenge, so she suggests building the cake by stacking the delicate slabs of cake with filling in between each layer into a deep, round cake pan, then slipping it into the refrigerator for about an hour. The filling acts like a delicious glue. When the cake is inverted and unmolded, the edges have an even, professional appearance.

Provided by Kim Severson

Categories     cakes, dessert

Time 5h30m

Yield 12 to 14 servings

Number Of Ingredients 21

1 cup/85 grams firmly packed sweetened shredded coconut
3/4 cup/74 grams pecan halves, toasted
2 cups/402 grams granulated sugar
2 1/4 cups/287 grams all-purpose flour, plus more for the pans
1 tablespoon baking powder
3/4 teaspoon kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened, plus more for the pans
1/4 cup/60 milliliters cream of coconut
4 large eggs
1/4 teaspoon coconut extract
1 cup plus 2 tablespoons/270 milliliters unsweetened coconut milk
2 large egg yolks, lightly beaten
3/4 cup sweetened condensed milk
4 tablespoons/57 grams unsalted butter
1 tablespoon cream of coconut
1 cup/85 grams sweetened shredded coconut
1/2 cup/101 grams granulated sugar
1 cup/240 milliliters heavy cream
1/4 cup/31 grams confectioners' sugar
1 teaspoon coconut extract
2 cups/170 grams sweetened shredded coconut, toasted

Steps:

  • Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
  • Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
  • In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
  • In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
  • Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
  • Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
  • Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
  • Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
  • Make the icing: Whip the cream with the confectioners' sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 44 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 30 grams, Sodium 301 milligrams, Sugar 62 grams, TransFat 1 gram

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