Coconut Sweetened Condensed Milk Recipes

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BUTTERY COCONUT BARS



Buttery Coconut Bars image

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups sweetened shredded coconut, divided

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT MACAROONS II



Coconut Macaroons II image

This is a very simple coconut macaroon recipe that uses only 4 ingredients. Condensed milk gives it a richer flavor than most.

Provided by Robin J.

Categories     Desserts     Cookies     Macaroon Recipes

Yield 24

Number Of Ingredients 4

5 ½ cups flaked coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 ½ teaspoons almond extract

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
  • Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 17.7 g, Cholesterol 5.6 mg, Fat 6.2 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 69.1 mg, Sugar 15.2 g

SWEETENED CONDENSED MILK COCONUT COOKIES/CANDY



Sweetened Condensed Milk Coconut Cookies/Candy image

Make and share this Sweetened Condensed Milk Coconut Cookies/Candy recipe from Food.com.

Provided by OceanIvy

Categories     Drop Cookies

Time 25m

Yield 30 cookies

Number Of Ingredients 4

1 1/2 cups sweetened condensed milk
3 cups shredded coconut
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • Heat oven to 375.
  • Grease a baking sheet.
  • Mix all ingredients.
  • Drop by teaspoons,onto baking sheet.
  • Bake for 15 minutes.
  • While hot,remove from the sheet.

COCONUT-CONDENSED MILK CAKE



Coconut-Condensed Milk Cake image

Make and share this Coconut-Condensed Milk Cake recipe from Food.com.

Provided by Mona Theriot

Categories     Dessert

Time 30m

Yield 1 oblong cake, 12-14 serving(s)

Number Of Ingredients 9

1 (18 ounce) package white cake mix
3 eggs (or as called for by your cake mix)
1 1/4 cups water (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 (14 ounce) can condensed milk
1 cup cream of coconut
1 (8 ounce) container Cool Whip, thawed
1 cup flaked coconut
1/2-3/4 cup chopped pecans

Steps:

  • Mix white cake and bake in 9" x 13" pan according to directions.
  • When done, punch holes all over cake with wooden dowel.
  • Pour condensed milk and coconut cream over cake while still warm.
  • Allow to cool a little and spread with Cool Whip topping.
  • Sprinkle with coconut and pecans.
  • Ready to serve.
  • Refrigerate uneaten portion.

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