COCONUT SNOWBALLS
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield about 18 cookies
Number Of Ingredients 7
Steps:
- Whisk the rice flour and coconut in a small bowl. Beat the butter, 1/2 cup confectioners' sugar, the salt and vanilla seeds in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg, then beat in the flour mixture until just combined. Cover and refrigerate until the dough is no longer sticky, about 1 hour.
- Preheat the oven to 325 degrees F. Roll heaping tablespoonfuls of dough into balls and arrange 1 inch apart on a baking sheet. Refrigerate until firm, about 15 minutes.
- Bake the cookies until set and lightly browned on the bottom, about 20 minutes. Let cool 10 minutes on the baking sheet.
- Put the remaining 3/4 cup confectioners' sugar in a small bowl. Gently roll the warm cookies in the confectioners' sugar and return to the baking sheet. Reroll the cookies in the confectioners' sugar, then transfer to a rack to cool completely.
COCONUT SNOWBALL MARTINI
Steps:
- Add ingredients to an ice-filled shaker. Shake and strain into a chilled martini glass. Garnish with honey and shredded coconut around the rim.
COCONUT SNOWBALL MARTINI
Heres a festive Martini that is yummy, and year round good, but for Halloween fun serve it in Recipe #187366. Everyone at the party will love it!
Provided by Annacia
Categories Beverages
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a pitcher stir together the half-and-half, coconut rum, vanilla vodka, and cream of coconut.
- Place ice cubes in a martini shaker.
- Add coconut mixture.
- Cover and shake.
- Divide mixture among prepared martini glasses.
- Makes: 4 to 6 drinks.
CREAMY COCONUT SNOWBALLS
My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.-Yvonne Schaney, Alliance, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
COCONUT MARTINI
Donna Hay's "after dark" martini's are just delicious sounding, and i received this months issue in a swap, had to post them.
Provided by MarraMamba
Categories Beverages
Time 6m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients into a cocktail shaker. Strain into a martini glass and serve with the vanilla bean folded into it. (so both ends peek out).
Nutrition Facts : Calories 484.5, Fat 17.5, SaturatedFat 15.5, Sodium 50.6, Carbohydrate 8.2, Fiber 2.2, Sugar 6.1, Protein 2.6
COCONUT SNOWBALLS WITH MOCHA SAUCE
Categories Coffee Milk/Cream Chocolate Dessert Quick & Easy Coconut Winter Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a shallow dish roll the ice-cream balls in the coconut, coating them heavily, and freeze the snowballs while making the mocha sauce. In a small heavy saucepan combine the brown sugar, the corn syrup, and the espresso powder, bring the mixture to a boil over moderate heat, stirring, and cook it, stirring constantly, for 3 minutes, or until the sugar is dissolved. Remove the pan from the heat, stir in the chocolate, the cream, the Kahlûa, and a pinch of salt, and stir the sauce until it is smooth. Pour some of the mocha sauce onto each of 2 plates, divide the snowballs between the plates, and serve the remaining sauce separately.
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